食品科学
面筋
明胶
酪蛋白
成分
食品工业
生物技术
豌豆蛋白
萃取(化学)
大豆蛋白
生物
植物蛋白
化学
生物化学
色谱法
作者
Angie Che Yan Lam,Aslı Can Karaça,Robert T. Tyler,M.T. Nickerson
标识
DOI:10.1080/87559129.2016.1242135
摘要
In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and of low allergenicity. This review discusses structure–function relationships of pea protein isolates, the impact of extraction techniques used to produce the isolate, and the impact of cultivar and environment on ingredient performance in terms of solubility, water- and oil-holding capacities, emulsifying, foaming, and gelation properties.
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