Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

Food Research International

Volumn 76, Issue P1, 2015, Pages 31-38

  Stone, Andrea K ^a   Karalash, Anna ^a   Tyler, Robert T ^a   Warkentin, Thomas D ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Alkali extraction isoelectric precipitation; Functionality; Micellar precipitation; Pea protein isolates; Salt extraction

Indexed keywords

BINDING ENERGY; EMULSIFICATION; EXTRACTION; HYDROPHOBICITY; OILS AND FATS; PROTEINS; SOLUBILITY;

EMULSION STABILITY; FUNCTIONAL ATTRIBUTE; FUNCTIONALITY; ISOELECTRIC PRECIPITATION; OIL HOLDING CAPACITIES; PEA PROTEIN ISOLATES; SALT EXTRACTION; WATER HOLDING CAPACITY;

PRECIPITATION (CHEMICAL);

PISUM SATIVUM;

EID: 84938748915     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.017     Document Type: Article

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