Characterization of pea ( Pisum sativum ) seed protein fractions
✍ Scribed by Rubio, Luis A; Pérez, Alicia; Ruiz, Raquel; Guzmán, M Ángeles; Aranda-Olmedo, Isabel; Clemente, Alfonso
- Book ID
- 120433162
- Publisher
- John Wiley and Sons
- Year
- 2013
- Tongue
- English
- Weight
- 604 KB
- Volume
- 94
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Pea flour with a protein content (Nx6,25) of 25% was subjected to an extraction by 10% NaCl. The changes of the meal particles during the extraction were studied by electron microscopy. 89% of the nitrogen substances were extracted, 14% of which are albumins The nitrogen solubility cur
The objective of the present investigation was the characterisation of yellow pea (Pisum sativum L ) fractions obtained on a commercial scale by air classijication of the milled peas. Some analytical aspects of the process were investigated including particle size distribution of fractions and their