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Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties

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Industry: Food chemistry
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Instrument: Vasco

Industry: Food chemistry

DOI: https://doi.org/10.1016/j.foodres.2022.111520

Keywords: grass pea protein isolate, physicochemical alterations, protein structure

In this study the effect of different high intensity ultrasound (HIU) amplitudes (25, 50 and 75%) and sonication times (5, 10 and 20 min) on the structure and functional properties of grass pea protein isolate (GPPI) was investigated. A higher sonication amplitude and longer time improved the protein solubility and surface hydrophobicity and reduced the particle size of GPPI. (320 characters)
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With a single and continuous measurement, VASCO KIN™ gives you access to all characterization data of your reaction (size distribution evolution over time).