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- W2912857904 abstract "The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa and spray-dried or freeze-dried thereafter. Microfluidization decreased aggregate size and surface hydrophobicity due to protein re-arrangements. Microfluidized pea globulin aggregates showed higher solubility but less suspension stability than non-microfluidized aggregates. Drying favored the re-aggregation of pea globulins with modifications in secondary structure of proteins more marked for spray-drying, decreased surface hydrophobicity and solubility, but increased suspension stability. Spray-dried aggregates were smaller than freeze-dried, with improved suspension stability. These results indicated that microfluidization and drying determine the structure of pea globulin aggregates and their associated techno-functional properties. These findings are crucial for the preparation of plant protein powders in the food industry." @default.
- W2912857904 created "2019-02-21" @default.
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- W2912857904 date "2019-05-01" @default.
- W2912857904 modified "2023-09-30" @default.
- W2912857904 title "Drying method determines the structure and the solubility of microfluidized pea globulin aggregates" @default.
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- W2912857904 doi "https://doi.org/10.1016/j.foodres.2019.02.015" @default.
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