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- Peng, Weiwei; Kong, Xiangzhen; Chen, Yeming; Zhang, Caimeng; Yang, Yuexi; Hua, Yufei
- Food hydrocolloids 2016 v.52 pp. 301-310
- convicilin, etc ; adsorption; creaming; disulfide bonds; electrophoresis; emulsifiers; emulsifying properties; emulsions; heat treatment; hydrocolloids; hydrodynamics; legumin; oil-water interface; oils; pea protein; polymers; vicilin; viscosity; Show all 18 Subjects
- ... The effects of heat treatment on the emulsifying properties of pea proteins were investigated. Thermal treatment of pea proteins at 95 °C for 30 min increased the extent of protein aggregation, and the hydrodynamic diameter increased with the increasing of heated protein concentration (ch). Electrophoresis showed that acidic and basic (AB) subunits as well as convicilin in unheated pea proteins we ...