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Functional Properties of Pea (Pisum sativum, L.) Protein Isolates Modified with Chymosin

✍ Scribed by Barać, Miroljub; Čabrilo, Slavica; Pešić, Mirjana; Stanojević, Slađana; Pavlićević, Milica; Maćej, Ognjen; Ristić, Nikola

Book ID
120310724
Publisher
Molecular Diversity Preservation International
Year
2011
Tongue
English
Weight
275 KB
Volume
12
Category
Article
ISSN
1422-0067

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Isolation and partial characterization o
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✍ Gwiazda, S. ;Schwenke, K. D. ;Rutkowski, A. 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 676 KB

## 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