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Gelation Behavior of Protein Isolates Extracted from 5 Cultivars of Pisum sativum L.

โœ Scribed by Francesca E. O'Kane; Johan M. Vereijken; Harry Gruppen; Martinus A.J.S. Van Boekel

Book ID
108825969
Publisher
Institute of Food Technologists
Year
2005
Tongue
English
Weight
193 KB
Volume
70
Category
Article
ISSN
0022-1147

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โœ Gwiazda, S. ;Schwenke, K. D. ;Rutkowski, A. ๐Ÿ“‚ Article ๐Ÿ“… 1980 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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