| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539146 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Alkaline-soluble proteins constituted 87% of the proteins in commercial pea protein isolate. ⺠Ethanol-soluble proteins produced the highest emulsion quality. ⺠Water soluble proteins produced the highest foam volume. ⺠The water- and salt-soluble fractions were unable to form firm gels. ⺠Gel electrophoresis revealed that the proteins had minimal levels of disulfide bonds.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Abayomi P. Adebiyi, Rotimi E. Aluko,