Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

Journal of Food Engineering

Volumn 214, Issue , 2017, Pages 166-174

  Beck, Svenja M ^a,b   Knoerzer, Kai ^b   Arcot, Jayashree ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b CSIRO   (Australia)

Author keywords

FTIR; Low moisture extrusion; Pea protein isolate; Secondary protein structure

Indexed keywords

EXTRUSION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOISTURE; MOLECULAR WEIGHT DISTRIBUTION; SOLUBILITY;

EXPANSION PROPERTIES; FTIR; MOISTURE EXTRUSION; PEA PROTEIN ISOLATES; SECONDARY PROTEIN STRUCTURE; SECONDARY STRUCTURES; SPECIFIC MECHANICAL ENERGY; TWIN SCREW EXTRUDERS;

PROTEINS;

EID: 85021999773     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.06.037     Document Type: Article

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