CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):193–200
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ABSTRACT
The chemical composition, microstructure and physico-chemical characteristics of two commercial isolates of pea protein (Pisane and Propulse) were examined. The Pisane isolate showed greater content of protein. The content of nucleic acids and inositol phosphates in both preparations was high and the level of sugars low compared to literature data concerning whole pea seeds. For Pisane, water holding capacity, fat absorption, emulsifying activity, emulsion stability and emulsifying activity index were higher than for Propulse. Foam expansion was higher for Propulse. Only for the Pisane isolate weak gel forming ability was noted. Some differences in the microstructure of isolates were observed. The Propulse particles had a smaller diameter than those of Pisane, and formed large agglomerates with an irregular shape.
ISSN:1230-0322