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Influence of Denaturation on Pea Protein Emulsions

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Book cover Plant Proteins from European Crops

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Summary

The physicochemical properties of two pea protein products were compared in this study. Thermal behavior and denaturation status were estimated using DSC and molecular weight determination under different conditions. The positive effect of preheating and the influence of acidification during emulsion preparation are shown. Changes in the functional properties of oil-in-water (O/W) emulsions were monitored by particle size distribution, emulsion stability and rheology.

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References

  • Wastyn M. M., Zhang A., Hagen A., Kastner R., Taufratzhofer E., 1993. Functionality of Protein Isolates and Concentrates from Pea, Sunflower, Rapeseed and Potato. In: Schwenke K. D. and Mothes R. (Ed.): Food Proteins: Structure and Functionality. VCH Weinheim, p. 324–326.

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  • Muschiolik G., Drager S., Rawel H. M., Gunning P., Clark D., 1995. Investigation of the Function of Whey Protein Preparations in Oil-in-Water Emulsions. In: Dickinson E. and Lorient D. (Ed.): Food Macromolecules and Colloids. Royal Soc. of Chemistry, Special Publ. No. 156, p. 248–251.

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Author information

Authors and Affiliations

  1. University of Potsdam, 14558 Bergholz-Rehbrücke, A.-Scheunert-Allee, 114-116, Germany

    S. Günsel, H. M. Rawel & G. Muschiolik

Authors
  1. S. Günsel
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  2. H. M. Rawel
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  3. G. Muschiolik
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Editor information

Editors and Affiliations

  1. INRA-UBTP, B.P.71627, 44316, Nantes Cedex 3, France

    Jacques Guéguen  & Yves Popineau  & 

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© 1998 Springer-Verlag Berlin Heidelberg

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Günsel, S., Rawel, H.M., Muschiolik, G. (1998). Influence of Denaturation on Pea Protein Emulsions. In: Guéguen, J., Popineau, Y. (eds) Plant Proteins from European Crops. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03720-1_42

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  • DOI: https://doi.org/10.1007/978-3-662-03720-1_42

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-662-03722-5

  • Online ISBN: 978-3-662-03720-1

  • eBook Packages: Springer Book Archive

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