Assertion: fibril | /r/CapableOf | use pea protein
Facets:
value: to form self-supportive gels
type: PURPOSE
Source sentences:
text: The appearance of fibrils made using pea protein was comparable to that of the fibrils prepared using soy β-conglycinin at pH 2.0 and 80 °C, (11) but different from fibrils made using whey protein β-lactoglobulin.
text: (23) Similarities between fibrils made using pea proteins and soy proteins, which are both predominantly oligomeric multidomain proteins, could be related to similarities in the thermal aggregation mechanisms of these proteins.
text: Comparisons of TEM micrographs of fibrils made using pea protein and soy protein showed that fibrils made using both pea proteins and soy proteins exhibited similar characteristics of being highly flexible, worm-like, and curly.
text: A similar observation was recorded for fibrils made using pea protein, although the decrease in maximum fluorescence intensity occurred 2 h earlier in pea protein than in soy β-conglycinin.
text: Comparisons of TEM micrographs of fibrils made using pea protein and soy protein showed that fibrils made using both pea proteins and soy proteins exhibited similar characteristics of being highly flexible, worm-like, and curly.
text: The characterization of fibrils made using pea protein, on the other hand, showed that the fibrils were highly flexible, more branched, and curly (Figure 6 ).
text: (41) To study the ability of fibrils made using pea protein to form gels at low protein concentrations compared to conventional cold- or heat-induced gelation of pea protein, (10) gel formation in fibril solutions made using pea protein was initiated using GDL, after fibrillar solution pH was adjusted to pH 7.0.
text: The inability of fibrils made using pea protein to form self-supportive gels even at relatively high protein concentrations may be related to the flexibility of the fibril rods as seen in Figure
text: The inability of fibrils made using pea protein to form self-supportive gels even at relatively high protein concentrations may be related to the flexibility of the fibril rods as seen in Figure 6 .
text: Gels prepared from fibrils made using pea protein were comparable in strength to gels prepared from fibrils made using soy protein at the same protein concentration
text: Gels prepared from fibrils made using pea protein were comparable in strength to gels prepared from fibrils made using soy protein at the same protein concentration
text: Moreover, the characterization of fibrils assembled using pea proteins as a function of heating time also showed a similar increase in size compared to soy β-conglycinin.
text: However, depending on several conditions such as ionic strength, pH, protein concentration, and whether the protein solutions were stirred during heating or not, whey protein has been reported to be capable of forming curly fibrils that are as flexible (39) as fibrils made using pea proteins.
text: Considering the inherent differences in the structure and composition of pea proteins and whey proteins, it was expected that the characteristics of fibrils made using pea proteins would vary from those made using whey protein.
text: In this study, fibrils made using pea proteins also had a conversion factor of about 50%.