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

Author:
Stone, Andrea K.,   et al.   ; Karalash, Anna; Tyler, Robert T.; Warkentin, Thomas D.; Nickerson, Michael T.;     Show all 5 Authors
Source:
Food research international 2015 v.76 pp. 31-38
ISSN:
0963-9969
Subject:
alkali treatment; binding properties; chemical precipitation; cultivars; emulsions; foaming; foaming properties; foams; food industry; hydrophobicity; meat; oils; pea protein; peas; protein isolates; protein solubility; water holding capacity
Abstract:
... Protein isolates prepared from three pea cultivars by alkali extraction/isoelectric precipitation (AE-IP), salt extraction-dialysis (SE) and micellar precipitation (MP) were assessed for their surface (charge, hydrophobicity) and functional (water/oil holding capacity, solubility, foaming and emulsion capacities/stabilities) properties. Isolate yield was greatest for SE, followed by AE-IP and then ...
DOI:
10.1016/j.foodres.2014.11.017