Impact of controlled shearing on solubility and heat stability of pea protein isolate dispersed in solutions with adjusted ionic strength

Pea protein isolates (PPI) have sustained an increasing demand in the food industry as a substitute for animal-origin proteins. Shearing is an integral part of food processing that can change properties of proteins and their functionality. PPI dispersions prepared at 4 or 8% concentration (w/w prote...

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Veröffentlicht in:	Food research international 2019-11, Vol.125, p.108522-108522, Article 108522
Hauptverfasser:	Bogahawaththa, Dimuthu, Chau, Nguyen Hoang Bao, Trivedi, Jigar, Dissanayake, Muditha, Vasiljevic, Todor
Format:	Artikel
Sprache:	eng
Schlagworte:	Plant protein Protein aggregation Secondary structure Shear Thermal processing
Online-Zugang:	Volltext
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