Gene

Emulsion

Biology

Field pea

Storage protein

Globulin

Chromatography

Solubility

Pisum

Biochemistry

Botany

Food science

Legumin

Immunology

Organic chemistry

Mung bean

Chemistry

Pea protein

Sativum

Protein isolate

Vicilin

Food Research International

The structural properties, interfacial behavior, and emulsifying ability of ultrasound-treated pea protein isolate (PPI) and the legumin (11S) and vicilin (7S) globulin fractions prepared with a salt-solubilization procedure were investigated. Of the three protein groups, PPI was strongly responsive to ultrasound perturbation (20 kHz, 57-60 W·cm

Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractions