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- W2740972619 abstract "Abstract This research focused on the effect of extraction pH (2.5–10), time (20–80 min) and water: flour ratio (WFR) (5:1–30:1 v/w) on extractability and characterizations of grass pea seed (Lathyrus sativus L.) protein. Protein extraction optimization was successfully performed based on protein content and extraction yield using response surface methodology (RSM). The highest protein extractability (92.5%) was found at acidic condition (pH 2.57), 48 min extraction time and WFR of 10 (v/w). The most extraction yield was occurred at alkaline condition (pH 9.96), higher WFR (15 v/w) and longer extraction time (58 min). Besides, high protein content and acidic medium resulted in significantly ( p L* value of 53) and better foam stability (100%), while optimized grass pea protein isolate based on extraction yield showed higher foam and emulsifying capacities (87% and 87.5%, respectively). There was no significant difference ( p" @default.
- W2740972619 created "2017-08-08" @default.
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- W2740972619 date "2018-01-01" @default.
- W2740972619 modified "2023-10-09" @default.
- W2740972619 title "Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties" @default.
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- W2740972619 doi "https://doi.org/10.1016/j.foodhyd.2017.07.031" @default.
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