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Effects of thermal and high pressure treatments on structural and functional properties of pea seed (Pisum sativum L.) proteins and enzymatic protein hydrolysates

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dc.contributor.supervisor Aluko, Rotimi (Human Nutritional Science) en_US
dc.contributor.author Chao, Dongfang
dc.date.accessioned 2012-07-09T20:28:27Z
dc.date.available 2012-07-09T20:28:27Z
dc.date.issued 2012-07-09
dc.identifier.uri http://hdl.handle.net/1993/8103
dc.description.abstract The effects of heat or high pressure treatment on the physicochemical and functional properties of pea proteins were evaluated by measuring polypeptide composition, hydrophobicity, solubility, gelation, emulsification, foaming, water-holding capacity and oil-holding capacity. Heat processing (≥ 70 °C) and high pressure treatment (≥ 200 MPa) led to significant increase (from 1.41 to 2.42) in hydrophobicity of native pea proteins. Native gel electrophoresis showed that the content of 11S protein decreased (increased aggregation) as intensity of pressure treatment was increased. In contrast the 7S protein was resistant to pressure-induced protein aggregation. The solubility and emulsifying capacity of pea proteins processed under higher pressure or heat at neutral pH had slight decreases probably due to the formation of aggregates. High pressure treatment of pea proteins led to reductions in the amount of protease required to produce renin-inhibitory peptides. en_US
dc.subject Pea en_US
dc.subject Protein en_US
dc.title Effects of thermal and high pressure treatments on structural and functional properties of pea seed (Pisum sativum L.) proteins and enzymatic protein hydrolysates en_US
dc.degree.discipline Human Nutritional Sciences en_US
dc.contributor.examiningcommittee Sevenhuysen, Gustaaf (Human Nutritional Science) Scanlon, Martin (Food Science) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note October 2012 en_US


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