Biochemical Analysis of Protein Compositions among Pea (<i>Pisum sativum</i>) Cultivars Grown in the Northwest USA-Reference-Cited by-同舟云学术

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Biochemical Analysis of Protein Compositions among Pea (Pisum sativum) Cultivars Grown in the Northwest USA

Published:2022-06-14 Issue:7 Volume:2 Page:1067-1076
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Choi Halle¹,Taghvaei Mostafa²,Smith Brennan³,Ganjyal Girish M.¹^ORCID

Affiliation:

1. School of Food Science, Washington State University, Pullman, Washington 99164, United States

2. Department of Animal, Veterinary, and Food Science, University of Idaho, Moscow, Idaho 83844, United States

3. Food Processing & Sensory Quality Research Unit, USDA-ARS-SRRC, New Orleans, Louisiana 70124, United States

Funder

Washington State Department of Agriculture

USA Dry Pea and Lentil Council

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00460

Reference32 articles.

1. Protein content and amino acid composition of commercially available plant-based protein isolates

2. Physicochemical and functional characteristics of plant protein‐based meat analogs

3. Agronomical factors influencing the legumin/vicilin ratio in pea ( Pisum sativum L.) seeds

4. Development and Optimization of a Reversed-Phase HPLC Method to Separate Pulse Proteins

5. Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum)

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1. Milling Energy Impacts the Co-Extraction of Globulins, Albumins, and Anti-Nutritional Factors of Peas;Food and Bioprocess Technology;2024-08-05

2. Pea protein globulins: Does their relative ratio matter?;Food Hydrocolloids;2024-03

3. 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;Food Chemistry;2023-05

4. Structural properties of pea proteins (Pisum sativum) for sustainable food matrices;Critical Reviews in Food Science and Nutrition;2023-04-19

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