Journal
FOOD CHEMISTRY
Volume 128, Issue 4, Pages 902-908Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.116
Keywords
Pea protein isolate; SDS-PAGE; Functional properties; Water-soluble proteins; Salt-soluble proteins; Alkaline-soluble proteins; Alcohol-soluble proteins
Funding
- Natural Sciences and Engineering Research Council of Canada (NSERC)
- Advanced Foods and Materials Network of Centre of Excellence (AFMNet) Canada
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Commercial pea protein isolate was separated into water-soluble (WS), salt-soluble (SS), alkaline-soluble (AS) and ethanol-soluble (ES) fractions. AS fraction was the most abundant, constituting about 87% of the proteins in PPI followed by WS, SS and ES fractions in decreasing order. ES fraction consistently formed emulsions with a narrow range of smaller oil droplet sizes (0.6-19 mu m) at pH 4.0, 7.0 or 9.0 compared to a wider range of sizes for emulsions stabilised by WS, SS and AS fractions. Emulsions formed with ES fraction were also the most stable (p < 0.05) over the 3 h test period at all the pH values used in this work. The WS fraction had significantly highest (p < 0.05) protein solubility and foaming capacity at all the pH values when compared to solubility of PPI, SS, and ES. Except for AS and ES fractions, foaming capacities of the protein fractions were higher at pH 9.0 than at pH 4.0 or 7.0. (C) 2011 Elsevier Ltd. All rights reserved.
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