Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties
Authors
Keywords
Green pea protein, Chickpea protein, Globulin, Legumin, Vicilin, Beany odor
Journal
FOOD HYDROCOLLOIDS
Volume 123, Issue -, Pages 107165
Publisher
Elsevier BV
Online
2021-09-02
DOI
10.1016/j.foodhyd.2021.107165
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation
- (2021) Shahid Ahmed Junejo et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Parallel comparison of functional and physicochemical properties of common pulse proteins
- (2021) Xiao Tang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of alkaline extraction pH on structure properties, solubility, and beany flavor of yellow pea protein isolate
- (2020) Zili Gao et al. FOOD RESEARCH INTERNATIONAL
- Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals
- (2020) Minwei Xu et al. FOOD CHEMISTRY
- Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal
- (2020) Yang Lan et al. FOOD HYDROCOLLOIDS
- Influence of extraction conditions on the conformational alteration of pea protein extracted from pea flour
- (2020) Caren Tanger et al. FOOD HYDROCOLLOIDS
- The impact of hempseed dehulling on chemical composition, structure properties and aromatic profile of hemp protein isolate
- (2020) Peiyi Shen et al. FOOD HYDROCOLLOIDS
- Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein
- (2020) Jianxiong Yue et al. FOOD HYDROCOLLOIDS
- Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour
- (2020) Zixuan Gu et al. FOOD CHEMISTRY
- Composition, physicochemical properties of pea protein and its application in functional foods
- (2019) Z. X. Lu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Improvement of the solubility and emulsifying properties of rice bran protein by phosphorylation with sodium trimetaphosphate
- (2019) Zhenying Hu et al. FOOD HYDROCOLLOIDS
- Study on the emulsifying stability and interfacial adsorption of pea proteins
- (2018) Maoshen Chen et al. FOOD HYDROCOLLOIDS
- Impact of selected process parameters on solubility and heat stability of pea protein isolate
- (2018) Dimuthu Bogahawaththa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate
- (2018) Yang Lan et al. FOOD CHEMISTRY
- Application of pulses cooking water as functional ingredients: the foaming and gelling abilities
- (2017) Sophie E. Stantiall et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The degree of protein aggregation in whey protein isolate-based dispersions modifies their surface and rheological properties
- (2017) Eitty Maticorena et al. CyTA-Journal of Food
- Effects of heat treatment on the emulsifying properties of pea proteins
- (2016) Weiwei Peng et al. FOOD HYDROCOLLOIDS
- Pea protein isolates: Structure, extraction, and functionality
- (2016) A. C. Y. Lam et al. FOOD REVIEWS INTERNATIONAL
- Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer
- (2015) M. Jarpa-Parra et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties
- (2015) Yakoub Ladjal-Ettoumi et al. Food Biophysics
- Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study
- (2015) Khetan Shevkani et al. FOOD HYDROCOLLOIDS
- Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation
- (2015) Jean-Luc Mession et al. FOOD HYDROCOLLOIDS
- Functional attributes of pea protein isolates prepared using different extraction methods and cultivars
- (2015) Andrea K. Stone et al. FOOD RESEARCH INTERNATIONAL
- Functional properties of protein isolates from different pea cultivars
- (2015) Andrea K. Stone et al. FOOD SCIENCE AND BIOTECHNOLOGY
- pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
- (2013) Han-Ni Liang et al. FOOD HYDROCOLLOIDS
- Emulsifying properties of vicilins: Dependence on the protein type and concentration
- (2013) Lan Shen et al. FOOD HYDROCOLLOIDS
- Characterisation of odour active compounds along extraction process from pea flour to pea protein extract
- (2013) Chloé Murat et al. FOOD RESEARCH INTERNATIONAL
- Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation
- (2013) Jean-Luc Mession et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Characterization of pea (Pisum sativum) seed protein fractions
- (2013) Luis A Rubio et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate
- (2012) J.-L. Mession et al. FOOD HYDROCOLLOIDS
- Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
- (2011) M. Carbonaro et al. AMINO ACIDS
- Pendant drop tensiometry for the evaluation of the foaming properties of milk-derived proteins
- (2011) F. Tamm et al. FOOD HYDROCOLLOIDS
- Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates
- (2011) Ali R. Taherian et al. FOOD RESEARCH INTERNATIONAL
- Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
- (2011) Asli Can Karaca et al. FOOD RESEARCH INTERNATIONAL
- Effect of pH on the formation of electrostatic complexes within admixtures of partially purified pea proteins (legumin and vicilin) and gum Arabic polysaccharides
- (2011) D.R. Klassen et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)
- (2011) Thushan S Withana-Gamage et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing
- (2010) Sorayya Azarnia et al. FOOD CHEMISTRY
- Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
- (2010) Miroljub Barac et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Relationship between proportion and composition of albumins, and in vitro protein digestibility of raw and cooked pea seeds (Pisum sativum L.)
- (2010) Sei Joon Park et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions
- (2009) Yu-Wei Chang et al. Food and Bioprocess Technology
- Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
- (2009) J.I. Boye et al. FOOD RESEARCH INTERNATIONAL
- Pulse proteins: Processing, characterization, functional properties and applications in food and feed
- (2009) Joyce Boye et al. FOOD RESEARCH INTERNATIONAL
- Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours
- (2009) Rotimi E. Aluko et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Chickpea protein isolates obtained by wet extraction as emulsifying agents
- (2009) Evdoxia M Papalamprou et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of SoybeanFrench Bean 7S Globulin Exhibits Excellent Properties
- (2008) Aiko Kimura et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- FTIR spectra studies on the secondary structures of 7S and 11S globulins from soybean proteins using AOT reverse micellar extraction
- (2007) Xiaoyan Zhao et al. FOOD HYDROCOLLOIDS
- Isolation, solubility and in vitro hydrolysis of chickpea vicilin-like protein
- (2007) Olga Luisa Tavano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study
- (2007) Chuan-He Tang LWT-FOOD SCIENCE AND TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More