Molecules (Basel, Switzerland)Hydrogen-Ion ConcentrationPisum sativumTemperatureHydrophobic and Hydrophilic InteractionsParticle Size
Effects of pH and Temperature on the Structure and Function of Pea Albumin.
Xinxin Li, Guozhi Ji, Bingyu Chen, Wenhui Li, Xiaomin Li, Jie Liu, Zhishen Mu, Ziyuan Wang, Hongzhi Liu
Published: 202610.3390/molecules31020381
Abstract
Pea albumin is a high-quality plant-based protein with growing relevance in food applications, yet the effects of pH and thermal treatment on its structural and functional properties remain insufficiently understood. This study investigated the effec…
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