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- W4313379630 abstract "The objective of this study was to compare the composition of pulse proteins isolated from lentils and green and yellow peas at two isolation pH values (9 and 11) and determine the effect of this variability on protein functionality. Chromatogram peaks obtained from reverse-phase high performance liquid chromatography were identified by isolation of albumin-, vicilin- and legumin-rich fractions for the three pulses. Protein composition was obtained for each isolate and compared against that of the originating pulse flour. Lentil flour showed the highest level of vicilin with a vicilin/legumin ratio of ∼ 2.5, while this ratio was 1.3 and 1.2 for green and yellow pea flour, respectively. Albumin content of yellow pea flour was high (∼36.1 %), which reduced to ∼ 15–19 % in isolated proteins showing a loss in albumins during the isolation. Higher extraction pH increased pea protein yield but led to lower protein solubility with no changes in foaming properties and in-vitro digestibility." @default.
- W4313379630 created "2023-01-06" @default.
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- W4313379630 date "2023-05-01" @default.
- W4313379630 modified "2023-10-14" @default.
- W4313379630 title "Protein composition of pulses and their protein isolates from different sources and in different isolation pH values using a reverse phase high performance liquid chromatography method" @default.
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- W4313379630 doi "https://doi.org/10.1016/j.foodchem.2022.135278" @default.
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