Composition, physicochemical properties of pea protein and its application in functional foods

Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin...

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Vydáno v:	Critical reviews in food science and nutrition Ročník 60; číslo 15; s. 2593 - 2605
Hlavní autoři:	Lu, Z. X., He, J. F., Zhang, Y. C., Bing, D. J.
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	United States Taylor & Francis 21.08.2020 Taylor & Francis Ltd
Témata:	Albumin Albumins Amino acid composition Amino acids Animals Chemical properties Composition Fabaceae Food industry Food processing industry Functional Food functional foods Functional foods & nutraceuticals Globulins Globulins - chemistry Glutelin glutelins Humans ingredients Legumin Lysine Nutritive value Pea pea protein Pea Proteins - chemistry peas Physicochemical properties physicochemical property Pisum sativum - chemistry prolamins protein Protein structure Proteins Rheological properties Saline solutions Seeds Seeds - chemistry Soybeans Storage proteins Surface properties vicilin physicochemical property functional food composition Pea protein
ISSN:	1040-8398, 1549-7852, 1549-7852
On-line přístup:	Získat plný text
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