Water retention and flow behaviours of protein isolates from peas |
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| Authors: | Jacques Gueguen Jacques Lefebvre |
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| Affiliation: | 1. Laboratoire de Biochimie et Technologie des Protéines, Centre Agro-Alimentaire, Institut National de la Recherche Agronomique, Ministére de l'Agriculture, 44072, Nantes Cédex, France
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| Abstract: | Protein isolates from pea flour were prepared by extraction of protein at pH 7.0 or 9.0 which was followed by precipitation as isoelectric isolates or as proteinates. After spray-drying, chemical composition, water retention capacities, thickening properties, and flow behaviours were determined and compared to those of a soybean protein isolate (Supro 620). |
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