Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry

Journal of Food Engineering

Volumn 208, Issue , 2017, Pages 66-76

  Beck, Svenja M ^a,b   Knoerzer, Kai ^a   Sellahewa, Jayantha ^a,b   Emin, M Azad ^c   Arcot, Jayashree ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b CSIRO   (Australia)

^c KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Capillary rheometer; Fourier Transform Infrared Spectroscopy (FTIR); Heat and shear treatment; Molecular weight distribution; Pea protein; Protein extrusion

Indexed keywords

HEAT TREATMENT; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS; RHEOMETERS; SHEAR FLOW; SHEAR THINNING; SOLUBILITY; VISCOSITY;

CAPILLARY RHEOMETER; CAPILLARY RHEOMETRY; PEA PROTEIN ISOLATES; PEA PROTEINS; PROTEIN AGGREGATION; PROTEIN EXTRUSION; RHEOLOGICAL PROPERTY; SECONDARY STRUCTURES;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85016440908     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.03.016     Document Type: Article

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