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Effects of pH and Temperature on the Structure and Function of Pea Albumin

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 effects of environmental factors, namely pH (3, 5, 7, 9...

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Gardado en:
Principais autores: Xinxin Li, Guozhi Ji, Bingyu Chen, Wenhui Li, Xiaomin Li, Jie Liu, Zhishen Mu, Ziyuan Wang, Hongzhi Liu
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2026-01-01
Series:Molecules
Assuntos:
pea protein albumin
structure
function
pH-shifting
temperature
zeta potential
Acceso en liña:https://www.mdpi.com/1420-3049/31/2/381
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