Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior.

Abstract

The gelling characteristics of two vicilin fractions from pea (Pisum sativum L.) were compared over a range of pH and salt conditions after preliminary results showed that despite having equal opportunity to unfold, and expose hydrophobic residues, they had different minimum gelling concentrations (at pH 7.6). Furthermore, at this pH one fraction formed… (More)

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