Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate

Food Research International

Volumn 131, Issue , 2020, Pages

  Gao, Zili ^a   Shen, Peiyi ^a   Lan, Yang ^a   Cui, Leqi ^a   Ohm, Jae Bom ^b   Chen, Bingcan ^a   Rao, Jiajia ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Alkaline pH; Beany flavor; Lipoxygenase; Pea protein isolate; Plant protein; Solubility

Indexed keywords

ALKALINITY; AROMATIC COMPOUNDS; CIRCULAR DICHROISM SPECTROSCOPY; COVALENT BONDS; DICHROISM; ELECTROPHORESIS; GAS CHROMATOGRAPHY; HYDRAULIC STRUCTURES; KETONES; LIGHT SCATTERING; MASS SPECTROMETRY; PRECIPITATION (CHEMICAL); PROTEINS; REFRACTIVE INDEX; SIZE EXCLUSION CHROMATOGRAPHY; SODIUM DODECYL SULFATE; SOLUBILITY; SULFUR COMPOUNDS;

ALKALINE PH; GAS CHROMATOGRAPHY-MASS SPECTROSCOPIES; HEADSPACE SOLID PHASE MICRO EXTRACTIONS; LIPOXYGENASES; PEA PROTEIN ISOLATES; PLANT PROTEINS; PROTEIN SECONDARY STRUCTURE; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS;

EXTRACTION;

DISULFIDE; FRAGRANCE; LIPOXYGENASE; THIOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; CIRCULAR DICHROISM; FOOD HANDLING; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; METABOLISM; PEA; PH; PROTEIN SECONDARY STRUCTURE; SOLID PHASE MICROEXTRACTION; SOLUBILITY; TASTE;

CIRCULAR DICHROISM; DISULFIDES; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; LIPOXYGENASE; ODORANTS; PEA PROTEINS; PEAS; PROTEIN STRUCTURE, SECONDARY; SOLID PHASE MICROEXTRACTION; SOLUBILITY; SULFHYDRYL COMPOUNDS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 85078700108     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2020.109045     Document Type: Article

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