Functional Properties and Phytate Content of Pea Protein Preparations
M. Naczk, L.J. Rubin, Fereidoon Shahidi
Journal of Food Science
Abstract
ABSTRACT The functional properties of pea‐protein preparations produced by an acid extraction method were evaluated and compared with those of vital wheat gluten and a soy‐protein isolate and concentrate. The pea‐protein preparations had better solubility in water than the other products studied. Their water absorption was lower than that of the soy‐protein products but much higher than for the gluten‐protein preparation. However, the fat absorption of the pea‐protein product was poor but comparable to that of gluten. The pea‐protein preparation had good emulsifying activity, comparable to that of the soy‐protein isolates. Its phytate content was fairly high, compared to other plant‐protein products.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
pea protein preparations have good emulsifying activity comparable to soy-protein isolates
“The pea‐protein preparation had good emulsifying activity, comparable to that of the soy‐protein isolates.”
pea protein preparations have higher water absorption than gluten-protein preparation
“Their water absorption was lower than that of the soy‐protein products but much higher than for the gluten‐protein preparation.”
pea protein preparations have poor fat absorption comparable to gluten
“However, the fat absorption of the pea‐protein product was poor but comparable to that of gluten.”