Assertion: fibril's strength | /r/HasProperty | combined with heating temperatures
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text: The findings on the study of molecular weight degradation of pea protein suggest that (i) hydrolysis of pea protein into peptides which can assemble into fibrils is a process that requires prolonged heating of the samples at a pH away from the IEP, at low ionic strength, combined with heating temperatures above the denaturation temperature of the protein; (ii) gradual degradation of pea proteins occurs over incubation time (h); and (iii) hydrolysis of pea protein to peptides which assemble into fibrils follows the generic fibrillization mechanism similar to that of other globular proteins such as whey proteins, (23) soy proteins, (21) and lysozyme.