Multifaceted functionality of <scp>l</scp>-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions-Reference-Cited by-同舟云学术

Multifaceted functionality of l-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions

Published:2022 Issue:3 Volume:13 Page:1336-1347
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cao Yungang¹^ORCID,Li Zhaorui¹,Fan Xin¹,Liu Miaomiao¹,Han Xinrui¹,Huang Junrong¹,Xiong Youling L.²

Affiliation:

1. School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, 710021, China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA

Abstract

The effects of l-arginine (Arg) at different concentrations (0%, 0.05%, 0.1%, 0.2%, 0.5% and 1.0%) on the antioxidant activity, structure and emulsifying properties of pea protein isolate (PPI) were explored.

Funder

National Natural Science Foundation of China

Natural Science Basic Research Program of Shaanxi Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03372G

Reference50 articles.

1. Emulsification properties of pea protein isolate using homogenization, microfluidization and ultrasonication

2. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges