Protein yields and characteristics from acid and salt coagulations of yellow pea (Pisum sativum L. Miranda) flour extractions
1992
Soetrisno, U.S.S. | Holmes, Z.A.
Acid proteinate (AP), magnesium proteinate (MAP), and calcium proteinate (CAP) extracted from yellow pea flour at different pH (P) and temperature (degrees C, T) levels were analyzed. The yield (grams per 100 g of flour) of AP (maximum 20.2%; T = 32.1 degrees C, P = 9.8) was significantly affected (P < 0.10) by different combinations of temperature and pH during extraction, while the yield of CAP was only affected (p < 0.001) by pH (max = 19.0%; T = 27.0 degrees C, P = 10.8). MAP (max = 16.8%) was not affected by either factor. There were no significant differences in nitrogen content (70.7% protein) for the three proteinates due to temperature and pH variables. Hydrophilic amino acid contents of AP, MAP, and CAP were 64.2, 61.8, and 62.1%, respectively. Cysteine and methionine contents were the lowest for all proteinates. Gel electrophoresis of all proteinates showed similar molecular weight subunit patterns, ranging from 17 000 to 84 000 with disulfide bond generally at MW of 63 000 -> 100 000 for an proteinates.
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