Physiochemical Properties of Pulse Protein Isolates Based on Isoelectric Extraction
Luzzi, Brooke. (2021-05). Physiochemical Properties of Pulse Protein Isolates Based on Isoelectric Extraction. Theses and Dissertations Collection, University of Idaho Library Digital Collections. https://www.lib.uidaho.edu/digital/etd/items/luzzi_idaho_0089n_12058.html
- Title:
- Physiochemical Properties of Pulse Protein Isolates Based on Isoelectric Extraction
- Author:
- Luzzi, Brooke
- ORCID:
- 0000-0002-1322-632X
- Date:
- 2021-05
- Keywords:
- Isoelectric-Focused Isolation Protein Pulse
- Program:
- Food Science
- Subject Category:
- Food science
- Abstract:
-
There is an increasingly growing interest in plant-based proteins and one of the most popular type of crops used to extract protein from are pulse crops. Through the use of an isoelectric focused protein extraction process with yellow peas, red lentils, chickpeas and great northern beans the optimal isoelectric pH conditions were determined along with the isoelectric conditions used that led to the highest protein content and greatest physical and chemical properties of the protein isolates.
- Description:
- masters, M.S., Food Science -- University of Idaho - College of Graduate Studies, 2021-05
- Major Professor:
- Colle, Michael
- Committee:
- Smith, Brennan; Rezamand, Pedram
- Defense Date:
- 2021-05
- Identifier:
- Luzzi_idaho_0089N_12058
- Type:
- Text
- Format Original:
- Format:
- application/pdf
- Rights:
- In Copyright - Educational Use Permitted. For more information, please contact University of Idaho Library Special Collections and Archives Department at libspec@uidaho.edu.
- Standardized Rights:
- http://rightsstatements.org/vocab/InC-EDU/1.0/