The present work is based on the technological characterization of four different commercial pea protein isolates, obtained with different extraction and purification technologies, of which solubility, water and oil holding capacity and emulsifying capacity have been studied, in order to evaluate their use for the formulation of emulsified products. The obtained results demonstrate that properties of technological functionality are significantly influenced by the production procedure used.
Pea proteins: similar production technologies, but different technological functionalities
D'Alessio G.
;Flamminii F.;Faieta M.;Pittia P.;Di Mattia C. D.
2022-01-01
Abstract
The present work is based on the technological characterization of four different commercial pea protein isolates, obtained with different extraction and purification technologies, of which solubility, water and oil holding capacity and emulsifying capacity have been studied, in order to evaluate their use for the formulation of emulsified products. The obtained results demonstrate that properties of technological functionality are significantly influenced by the production procedure used.File in questo prodotto:
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