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pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

✍ Scribed by Liang, Han-Ni; Tang, Chuan-He

Book ID
121736215
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
749 KB
Volume
33
Category
Article
ISSN
0268-005X

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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