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Functional Properties and Phytate Content of Pea Protein Preparations

✍ Scribed by M. NACZK; L.J. RUBIN; F. SHAHIDI

Book ID
108811569
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
407 KB
Volume
51
Category
Article
ISSN
0022-1147

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## Abstract The physical and functional properties of pea and soy bean protein concentrates, and soy bean isolate were investigated. Pea protein concentrate had good lipophilic properties. High fat absorption capacity was confirmed by the small cooking weight losses of meat model systems containing