Veuillez utiliser cette adresse pour citer ce document : http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6494
Titre: Pea, chickpea and lentil protein isolates: physicochemical characterization and emulsifying properties
Auteur(s): CHIBANE, Mohamed
Date de publication: 2016
Editeur: university bouira
Référence bibliographique: Springer US
Résumé: This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea (CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net charge, free sulfhydryl group (SH) and disulfide bond (SS) contents, protein solubility and thermal stability of the protein isolates. Their emulsifying properties (droplet size distribution, flocculation, coalescence and creaming) were also determined as function of pH values. The three protein isolates exhibit similar physicochemical properties, including good solubility and high thermal stability despite a high degree of denaturation. In addition, we analysed the influence of pH on stability of oil-in-water (O/W; 10 wt%/90 wt%) emulsions stabilized by the legume protein isolates. Concerning emulsifying ability and stability, the most unfavourable results for all three protein isolates relate to their isoelectric point (pI = 4.5). A significant …
URI/URL: http://dspace.univ-bouira.dz:8080/jspui/handle/123456789/6494
Collection(s) :Articles

Fichier(s) constituant ce document :
Fichier Description TailleFormat 
456.pdf700,14 kBAdobe PDFVoir/Ouvrir


Tous les documents dans DSpace sont protégés par copyright, avec tous droits réservés.