Relevant bibliographies by topics / Protein pea

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Protein pea'

Author: Grafiati
Published: 4 June 2021
Last updated: 18 February 2022

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Journal articles on the topic "Protein pea"

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Yousseef, Manhal, Samuel Lubbers, Florence Housson, and Dominique Valentin. "Sensory evaluation as a tool in assessing the quality of new fermented products." Science and Technology Development Journal 17, no. 3 (September 30, 2014): 63–71. http://dx.doi.org/10.32508/stdj.v17i3.1501.

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Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease product quality. In contrast, until 30% of pea protein, starter cultures show positive and negative effects. For example, products fermented by Streptococcus thermophilus + Lactobacillus acidophilus with 30% pea protein have positive characters like creamy and smooth, but Lactobacillus delbrueckii subsp. Bulgaricus + Lactobacillus rhamnosus caused bad quality and negative characters like bitter and astringent even with 100% cow milk.
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Sirtori, Cesare R., Michela Triolo, Raffaella Bosisio, Alighiero Bondioli, Laura Calabresi, Viviana De Vergori, Monica Gomaraschi, et al. "Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals." British Journal of Nutrition 107, no. 8 (October 28, 2011): 1176–83. http://dx.doi.org/10.1017/s0007114511004120.

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The present study was aimed to evaluate the effect of plant proteins (lupin protein or pea protein) and their combinations with soluble fibres (oat fibre or apple pectin) on plasma total and LDL-cholesterol levels. A randomised, double-blind, parallel group design was followed: after a 4-week run-in period, participants were randomised into seven treatment groups, each consisting of twenty-five participants. Each group consumed two bars containing specific protein/fibre combinations: the reference group consumed casein+cellulose; the second and third groups consumed bars containing lupin or pea proteins+cellulose; the fourth and fifth groups consumed bars containing casein and oat fibre or apple pectin; the sixth group and seventh group received bars containing combinations of pea protein and oat fibre or apple pectin, respectively. Bars containing lupin protein+cellulose ( − 116 mg/l, − 4·2 %), casein+apple pectin ( − 152 mg/l, − 5·3 %), pea protein+oat fibre ( − 135 mg/l, − 4·7 %) or pea protein+apple pectin ( − 168 mg/l, − 6·4 %) resulted in significant reductions of total cholesterol levels (P < 0·05), whereas no cholesterol changes were observed in the subjects consuming the bars containing casein+cellulose, casein+oat fibre or pea protein+cellulose. The present study shows the hypocholesterolaemic activity and potential clinical benefits of consuming lupin protein or combinations of pea protein and a soluble fibre, such as oat fibre or apple pectin.
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Moll, Pascal, Hanna Salminen, Christophe Schmitt, and Jochen Weiss. "Impact of microfluidization on colloidal properties of insoluble pea protein fractions." European Food Research and Technology 247, no. 3 (February 6, 2021): 545–54. http://dx.doi.org/10.1007/s00217-020-03629-2.

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AbstractMicrofluidization is a technique commonly used to disrupt and homogenize dispersions such as oil-in-water emulsions or cellular suspensions. In this study, we investigated its ability to alter the physicochemical properties of plant-derived insoluble protein aggregates such as those found in pea protein extracts. Insoluble pea protein dispersions (5% w/w, pH 7) were homogenized at 25–150 MPa for 1–5 cycles. Increasing the homogenization pressure and cycles decreased the particle size (d43) of the unhomogenized insoluble pea proteins from 180 ± 40 μm to 0.2 ± 0.0 μm (at ≥ 125 MPa), leading to more transparent dispersions. Furthermore, the solubility of the insoluble pea proteins increased from 23 ± 1% to 86 ± 4%. Treatments with chaotropic agents, dithiothreitol and urea, revealed that insoluble pea protein aggregates were stabilized not only by disulphide bonds but also by hydrogen bonds and hydrophobic interactions. These molecular interactions were disrupted by microfluidization. The study provides insights into the disruption mechanism of insoluble pea proteins by applying microfluidization and offers a mean to improve their technofunctional properties to facilitate further use in food manufacture.
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Häberer, C. D., K. Diepvens, N. Geary, and W. Langhans. "Intragastric infusion of pea protein hydrolysate reduces food intake more than pea protein." Appetite 49, no. 1 (July 2007): 295. http://dx.doi.org/10.1016/j.appet.2007.03.081.

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Strauch, Renee Cilliers, and Mary Ann Lila. "Pea protein isolate characteristics modulate functional properties of pea protein–cranberry polyphenol particles." Food Science & Nutrition 9, no. 7 (May 24, 2021): 3740–51. http://dx.doi.org/10.1002/fsn3.2335.

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Manso, María A., Tiziana Maria Cattaneo, Stefania Barzaghi, Cornelis Olieman, Rosina López-Fandiño, J. Leaver, J. Otte, et al. "Determination of Vegetal Proteins in Milk Powder by Sodium Dodecyl Sulfate–Capillary Gel Electrophoresis: Interlaboratory Study." Journal of AOAC INTERNATIONAL 85, no. 5 (September 1, 2002): 1090–95. http://dx.doi.org/10.1093/jaoac/85.5.1090.

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Abstract An interlaboratory study, with the participation of 8 laboratories, was conducted to evaluate a sodium dodecyl sulfate–capillary gel electrophoresis method for determination of adulteration of milk powder with soy and pea proteins. Calibration standards (0–8%, w/w, soy and pea protein in total protein) and adulterated skim milk powders (0–5%, w/w, soy and pea proteins in total protein) were produced. Vegetal proteins were determined after removal of milk proteins by pretreatment of the samples with tetraborate–EDTA buffer, pH 8.3. Repeatability standard deviations ranged from 9 to 15% and reproducibility standard deviations ranged from 25 to 30% in the samples containing 5% vegetal protein in total protein.
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Leterme, Pascal, Thierry Monmart, and Evelyne Baudart. "Amino acid composition of pea (Pisum sativum) proteins and protein profile of pea flour." Journal of the Science of Food and Agriculture 53, no. 1 (1990): 107–10. http://dx.doi.org/10.1002/jsfa.2740530112.

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Krefting, Jessica. "The Appeal of Pea Protein." Journal of Renal Nutrition 27, no. 5 (September 2017): e31-e33. http://dx.doi.org/10.1053/j.jrn.2017.06.009.

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Mihailovic, Vojislav, Aleksandar Mikic, Pero Eric, Sanja Vasiljevic, Branko Cupina, and Slobodan Katic. "Protein pea in animal feeding." Biotehnologija u stocarstvu 21, no. 5-6 (2005): 281–85. http://dx.doi.org/10.2298/bah0506281m.

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Niemi, Kevin J., Julius Adler, and Bruce R. Selman. "Protein Methylation in Pea Chloroplasts." Plant Physiology 93, no. 3 (July 1, 1990): 1235–40. http://dx.doi.org/10.1104/pp.93.3.1235.

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Dissertations / Theses on the topic "Protein pea"

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Hoang, Hieu Duy. "Evaluation of Pea Protein and Modified Pea Protein as Egg Replacers." Diss., North Dakota State University, 2012. https://hdl.handle.net/10365/26825.

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Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and emulsifying properties but a poor gelling characteristic. However, this can be corrected by Transglutaminase (TGase) treatment. PPIs were obtained using alkaline extraction method in which extracting pH, precipitating pH, flour?to?water ratio, and extraction time were optimized to obtain maximum yields and least change in protein functionalities. Extraction pH of 10.0, precipitating pH of 4.3, flour?to?water ratio of 1:6, and 30 minute extraction time were found to be optimum values for pea protein extraction. SDS?PAGE gels showed that the PPI had a very similar protein molecular weight profile as its original flour. TGase treatment was applied on PPIs at different pH levels from 4.3 to 7.0. The SDS?PAGE and RVA tests showed that treatment at pH 6.0 provided the best overall functionality. Large molecular weight (MW) proteins (~ 90,000 Da) and medium MW proteins (~50,000 ? 80,000 Da) were the main substrates for TGase catalyzed reaction whereas most low MW the proteins (< 45,000 Da) were not involved. RVA results indicated that treatments at pH 6.0 and 7.0 had the highest viscosities but the treatment at pH 6.0 had better stability and consistency. Functionality tests indicated that modified PPIs possessed a better viscosity profile than the native PPIs but no improvement in gelling capacity and only minor impact on foaming and emulsifying properties. PPIs performance greatly depended on their final pHs. The foaming capacity, foaming stability, and emulsion capacity were significantly improved when the final pH of PPIs was adjusted from 4.3 to 7.0. The overall sensory evaluation results suggested that TGase?treated PPIs and PPIs were not yet able to replace egg in the cake system. Only PPI can replace egg in the cookie system. TGase?treated samples had a lower acceptability due to an ?off?taste? and a ?strange? flavor. Future work, therefore, should study TGase combined with other treatments to further improve PPIs functionalities. Purification should be integrated into extraction process and other food systems should also be included to extent the scope and role of modified PPIs in food industry.
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Gurgen, Emre. "Pea Protein Isolate Production." Master's thesis, METU, 2005. http://etd.lib.metu.edu.tr/upload/3/12606434/index.pdf.

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Pea seeds were tempered at moisture contents of 12.0&
#61617
0.1, 13.0&
#61617
0.1, 14.0&
#61617
0.1 and 15.0&
#61617
0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53, 106, 212, 425 and 850 &
#956
m. Tempering the pea seeds (12.0&
#61617
0.1, 13.0&
#61617
0.1, 14.0&
#61617
0.1 and 15.0&
#61617
0.3%) did not significantly affect the mass and protein fraction in comparison with the pea seeds that are not tempered (11.45&
#61617
0.05%). For the production of pea protein isolate, aqueous-solvent extraction method was used. The protein was extracted with an alkali solution from the ground pea-seeds and precipitated from the extract by bringing the pH down to isoelectric point (pH=4.5). The precipitated protein was separated from the supernatant by centrifugation. The effects of extraction parameters on the yield of extraction such as pH, particle size, temperature, solvent to solid ratio, and salt were studied. The maximum yields were obtained at these conditions
pH: 12.0 for the alkalinity of the extraction medium, 53 &
#956
m for the particle size, 40&
#61616
C for the extraction temperature, 5.0 for the solvent to solid ratio and 0.0 M for the saline concentration. At these extraction conditions, the maximum protein recovery was 72.75% resulting in a product containing 93.29% protein on a dry basis.
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He, Shiping. "Protein engineering of pea plastocyanin." Thesis, University of Cambridge, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295349.

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Chang, Wai Ling. "Characterization of the protein import pathway in pea chloroplast." Diss., Ludwig-Maximilians-Universität München, 2014. http://nbn-resolving.de/urn:nbn:de:bvb:19-179592.

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In order to sustain their structure and metabolism, chloroplasts and other plastid types must import the majority of their proteins from the cytosol across the envelope membrane. Translocation of these precursor proteins across the double envelope membrane is achieved by two multimeric complexes - the so-called TOC and TIC complexes (Translocon at the Outer envelope of Chloroplast and Translocon at the Inner envelope of Chloroplast, respectively). N-terminal transit peptides essential for import of the precursor proteins are cleaved after their entry into the stroma. It was thus far believed that all of the different cytosolic precursor proteins would enter the chloroplast through the same, jointly acting TOC/TIC machineries. Recent evidence, however, suggests that multiple, regulated import pathways exist in plastids that involve different import machineries. Different combinations of TOC and TIC proteins were shown to establish different import sites in Arabidopsis thaliana with specificity for either photosynthetic proteins (the general import pathway) or non-photosynthetic „housekeeping“ proteins. Moreover, numerous non-canonical import pathways such as the import of Tic32 and AtQORH mediated by the yet unknown novel import pathway and the import via the secretory pathway were shown to exist. Proteomics studies have revealed the presence of a large number of plastid proteins lacking predictable N-terminal transit sequences for import. The import mechanism for the majority of these proteins has not been determined yet. Examples of the transit sequenceless precursor proteins are the chloroplast envelope quinone oxidoreductase homologue, AtQORH and the chloroplast inner envelope protein 32, Tic32. Both proteins are imported into the inner plastid envelope membrane by a non-canonical pathway (Toc159- and Toc75-independent) and without any proteolytic cleavage. In the present study not only the import characteristic of nine tentative ‘non-canonical’ chloroplast precursor proteins but also the new interactions between these precursor proteins and the proteins at the organellar surfaces were analyzed. Moreover, a non-canonical precursor protein without the classical transit peptide, the iron superoxide dismutase (FSD1) could be identified. Biochemical crosslinking experiments revealed that FSD1 interacts with new members of the Toc159 family in pea, namely PsToc132 and PsToc120. Using deletion mutants as well as a peptide scanning approach, regions of the precursor protein, which are involved in receptor binding could be defined. These are distributed across the entire sequence; surprisingly only the extreme N-terminus as well as a C-proximal domain turned out to be essential for targeting and import. En route into the plastid FSD1 engages components of the general import pathway, implying that in spite of the ‘non-canonical’ targeting information and recognition by a specific receptor, this precursor protein follows a similar way across the envelope as the majority of plastid precursor proteins.
Um ihre Struktur und ihren Metabolismus aufrechtzuerhalten, müssen Plastiden den Hauptteil ihrer im Zytosol synthetisierten Proteine importieren, was deren Transfer über die Hüllmembranen erfordert. Importapparate in der äußeren und inneren Hüllmembran, genannt TOC (Translocon at the Outer envelope of Chloroplast) und TIC(Translocon at the Inner envelope of Chloroplast), wurden identifiziert, die den Import von diesen plastidären Proteinen vermitteln. N-terminale Transitpeptide, die für den Import dieser Präproteine/Vorstufenproteine unerlässlich sind, werden nach deren Import im Stroma abgespalten. Bisher wurde angenommen, dass alle verschiedenen im Cytosol gebildeten Vorstufenproteine über die gleiche TOC/TIC Maschinerie in den Chloroplasten transportiert werden. Neuere Analysen belegen jedoch die Existenz verschiedener, regulierter Importwege, die unterschiedlichen Importapparate involvieren. So konnte in der Modellpflanze Arabidopsis thaliana gezeigt werden, dass verschiedene Kombinationen von TOC und TIC Proteinen unterschiedliche Importwege bilden, die vorzugsweise entweder photosynthetisch aktive Proteine (der sogenannte ‚general import pathway‘) oder nicht-photosynthetisch aktive („housekeeping“) Proteine importieren. Weiterhin wurden zahlreiche nicht-klassische Importwege beschrieben, wie zum Beispiel der Import von Tic32 und AtQORH sowie der Import über das endoplasmatische Retikulum und den Golgi-Apparat. Proteom-Analysen ergaben, dass zahlreiche in Plastiden lokalisierte Proteine keine prognostizierbaren N-terminalen Transitpeptide besitzen. Die Art und Weise ihres Imports ist bisher noch relativ unbekannt. Zwei Beispiele solcher Proteine sind ein in der plastidären Hüllmembran lokalisiertes quinone-oxidoreduktase-homolog, genannt AtQORH und eins der TIC Komponenten,Tic32. Dessen Import in die innere Hüllmembran erfolgte unabhängig von Toc159 und Toc75; zwei Komponenten des Standardproteinimportapparates, sowie ohne jede proteolytische Spaltung. Die vorliegende Arbeit analysierte sowohl die molekulare Importeigenschaften der transitpeptidelosen plastidären Vorstufenproteine als auch deren Interaktion mit Proteinen an den Organellenoberflächen. Darüber hinaus wurde „iron superoxide dismutase“ (FSD1) als eins der transitpeptidlosen plastidären lokalisierten Proteine identifiziert. Biochemische Crosslinking-Analysen zeigten, dass FSD1 mit den neuen Toc159-Homologen in Erbsen, PsToc132 und PsToc120 interagiert. Diese Daten lassen stark vermuten, dass das Vorhandensein mehrerer Toc159-Homologe, welcher an den unterschiedlichen TOC-Komplexen in Arabidopsis thaliana beteiligt sind, in Erbsen als möglich erschien. Um die Beteiligung des PsToc120 Rezeptorproteins bei der Erkennung und Sortierung der Vorstufenproteine im Cytosol zu untersuchen, wurde eine Kombination aus Deletion und eines Peptid-Arrays des FSD1-Proteins angewendet. Die Bindedomänen zwischen dem PsToc120 Rezeptorprotein und dem Vorstufenprotein, FSD1, wurden bestimmt. Dies ist zufällig über die gesamte Sequenz verteilt. Erstaunlicherweise sind nur der extreme N-Terminus sowie die C-proximale Domäne von FSD1 nötig um die Zielsteuerung und den Import in den Chloroplasten zu gewährleisten. Außerdem zeigte eine systematische Charakterisierung der Importwege von FSD1, dass FSD1, während seines Transports in den Chloroplasten mit den Bestandteilen des Standardproteinimportapparates interagiert. Dies weist darauf hin, dass der Transport von FSD1 in den Chloroplasten, trotz seines ungewöhnlichen N-terminalen Transitpeptids und die Nutzung von speziellen Rezeptorkomponenten, auf die gleiche Weise wie die Mehrzahl der plastidären Proteine erfolgt.
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Mehle, Hannah Mabel. "Impact of Storage Conditions on Pea Protein Isolate Aroma." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu157781271335699.

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Turner, S. R. "The effect of the r locus on the synthesis of storage proteins in Pisum sativum." Thesis, University of East Anglia, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382846.

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Mattsson, Johanna. "Purification of the recombinant SAD-C protein from Pisum sativum (pea)." Thesis, Örebro University, Institutionen för naturvetenskap Department of Natural Sciences, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-2201.

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SAD-C, a gene belonging to the small short-chain alcohol dehydrogenase-like protein (SAD) gene family, is up-regulated in Pisum sativum (pea) when the plant is exposed to UV-B (280-320 nm) radiation. SAD-C has a molecular weight of about 28 kDa and adopts a tetrameric structure. The aim of this work was to purify the protein SAD-C from Pisum sativum when overexpressed in E. coli strain BL21 StarTM (DE3) One Shot®.

The purification was facilitated by the presence of a His-tag consisting of six histidine residues at the C-terminal end of the protein. The purification trials of SAD-C were faced with problems since the sample fractions contained several other proteins as well. Several purification steps seem to be necessary for future trials. A crystallization trial was still set up and crystals were formed, but the crystals formed were probably not of SAD-C.

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DeRocher, Amy Elizabeth. "Developmental control of heat shock protein expression during pea seed maturation." Diss., The University of Arizona, 1993. http://hdl.handle.net/10150/186151.

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Heat shock proteins (HSPs) are strongly conserved families of proteins induced when an organism is exposed to elevated temperatures. I have studied the expression of two of these protein families, small (s) HSPs and HSP70s in pea (Pisum sativum). Both protein families are induced during seed maturation in addition to being expressed in response to elevated temperatures. Class I cytoplasmic sHSP mRNAs are strongly induced in response to heat stress, comprising over 1% of the mRNA population. HSPs are strongly induced by environmental conditions mimicking conditions plants would experience on hot days. Antiserum raised against a class I sHSP fusion protein detects eight polypeptides in protein from heat stressed leaves. These peptides are induced at leaf temperatures as low as 29°C, and comprise approximately 1% of the SDS soluble protein in 38°C heat stressed leaves, and have a half-life of 38 hours. The low induction temperature and extended half-life of these proteins suggests that they have an important role in the plant life cycle. HSPs are also developmentally regulated during seed maturation, even though the tissue temperature is 10°C below the heat stress induction temperature. Both class I and class II cytoplasmic sHSP mRNAs and proteins accumulate during mid-maturation in cotyledons and during desiccation in axes, and persist in the mature, dry seeds. The amount of protein that accumulates in the maturing seeds is comparable to that induced by a moderate, 34°C, heat stress. Additional sHSPs accumulate if seeds are heat stressed. sHSPs persist for two to three days in germinating seeds. Only five of eight class I sHSP polypeptides accumulate in maturing seeds, and only three of four class II sHSPs are developmentally regulated. HSP70-family proteins are also developmentally regulated during seed maturation. The heat induced mRNA, PsHSP71.2, is coordinately regulated with sHSPs, while a constitutively expressed mRNA, PsHSC71.0, is present throughout seed maturation. The amount of another constitutively synthesized HSP70 mRNA, PsHSP70b, declines in cotyledons as seed maturation progresses. These data suggest that HSPs have a specific role in seed maturation in addition to their role in response to heat stress.
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Copsey, Alice. "Over-expression and purification of a pea mitochondrial heat-shock protein." Thesis, University of Sussex, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.400361.

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Salter, A. Hugh. "Genetics and biogensis of the pea chloroplast Rieske Fe-S protein." Thesis, University of Cambridge, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335798.

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Books on the topic "Protein pea"

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Baines-Pinchen, David Adam. Identification of a stress-related protein in the pea-powdery mildew interaction. Birmingham: University of Birmingham, 2001.

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Testut, Jean-Francois. Evidence for the occurence of a pea chlorplast protein in haustoria of the powdery mildew fungus,erysiphe pisi. Birmingham: University of Birmingham, 1997.

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Leckie, Malcolm Peter. In situ imaging and protein analysis of host subcellular structures during the infection of pea by Erysiphe pisi. Birmingham: University of Birmingham, 1996.

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Crowley, J. Protein peas: Guidelines for high yields. [Dublin]: Teagasc, 1988.

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O'Mullane, Laura. Isolation and characterisation of clones encoding proteins which interact with AT-rich sequences in pea. Dublin: University College Dublin, 1997.

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Cordain, Loren. The Paleo diet for athletes: A nutritional formula for peak athletic performance. Emmaus, Pa: Rodale, 2005.

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Cordain, Loren. The paleo diet for athletes: The ancient nutritional formula for peak athletic performance. New York: Rodale, 2012.

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Pigg's Peak Protea and Casino (Hotel : Swaziland). Select Committee. Pigg's Peak Protea and Casino Select Committee report. [Lobamba, Swaziland]: Pigg's Peak Protea and Casino Select Committee, 2001.

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Foss, Peter J. IPCC guide to community composting: Help fight the war on waste, create an excellent source of free compost, and protect wildlife. Dublin: Irish Peatland Conservation Council, 1997.

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Protect your pet: More shocking facts. Troutdale, OR: NewSage Press, 2001.

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Book chapters on the topic "Protein pea"

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Bährle-Rapp, Marina. "Hydrolyzed PEA Protein." In Springer Lexikon Kosmetik und Körperpflege, 269. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4989.

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Bährle-Rapp, Marina. "Sodium Stearoyl PEA Protein." In Springer Lexikon Kosmetik und Körperpflege, 517. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_9734.

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Bölter, Bettina, and Jürgen Soll. "Import of Plastid Precursor Proteins Into Pea Chloroplasts." In Protein Targeting Protocols, 195–206. Totowa, NJ: Humana Press, 2007. http://dx.doi.org/10.1007/978-1-59745-466-7_13.

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Lefranc-Millot, Catherine, and Virginie Teichman-Dubois. "Protein from Vegetable Sources: A Focus on Pea Protein." In Novel Proteins for Food, Pharmaceuticals and Agriculture, 197–216. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119385332.ch10.

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Günsel, S., H. M. Rawel, and G. Muschiolik. "Influence of Denaturation on Pea Protein Emulsions." In Plant Proteins from European Crops, 248–50. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_42.

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Casey, R., C. Domoney, C. Forster, M. O’Neill, Z. Wu, and D. S. Robinson. "The Organization and Expression of Pea Seed Lipoxygenase Genes; Implications for Off-flavor Production in Frozen Peas and Pea Protein Isolates." In Plant Proteins from European Crops, 48–51. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_8.

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Klein, Barbara P., and Martha A. Raidl. "Use of Field-Pea Flours as Protein Supplements in Foods." In Plant Proteins: Applications, Biological Effects, and Chemistry, 19–31. Washington, DC: American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0312.ch003.

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Fernández-Quintela, A., M. T. Macarulla, A. S. Del Barrio, and J. A. Martinez. "Serum Amino Acid Profile and Protein Utilization in Rats Fed on a Pea Protein Isolate." In Plant Proteins from European Crops, 203–8. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_35.

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Sato, N., C. Albrieux, J. Joyard, R. Douce, and T. Kuroiwa. "Detection and Characterization of Plastid Envelope DNA-Binding Protein (PEND Protein) in Developing Pea Chloroplasts." In Research in Photosynthesis, 453–56. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-009-0383-8_102.

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Salter, A. Hugh, Barbara J. Newman, and John C. Gray. "Characterization of cDNA Clones Encoding the Pea Chloroplast Rieske Fe-S Protein." In Techniques and New Developments in Photosynthesis Research, 473–76. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4684-8571-4_54.

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Conference papers on the topic "Protein pea"

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Giebelhaus, J. Duncan. "Gibberellin Regulation of Protein Accumulation in Developing Pea Seeds." In ASPB PLANT BIOLOGY 2020. USA: ASPB, 2020. http://dx.doi.org/10.46678/pb.20.1052929.

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Kolpakova, Valentina, Denis Kulikov, Ruzaliya Ulanova, Nikolay Lukin, and Irina Gaivoronskaya. "BIOCONVERSION OF CEREAL SERUM - A SECONDARY PRODUCT FOR PRODUCING PROTEIN CONCENTRATES FROM PEA AND CHICK PEAS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/06.

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Studies on the bioconversion of whey water formed from chickpea and pea grains in the preparation of protein concentrates have been performed. The serum remaining after precipitation of the main part of the protein was subjected to a symbiotic transformation of Saccharomyces cerevisiae 121 and Geotrichum candidum 977 yeast cultures with the formation of protein-containing products with a mass fraction of protein (52.27-57.90% of DS) and a complementary amino acid composition. A microbial-plant concentrate was used as an additive in the feeding of Wistar laboratory rats. After 25 days of feeding, there was no negative effect on the physiological parameters and behavior of animals, which indicates the high quality of the protein product and the prospects of its inclusion in the composition of animal feed and diets.
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Kulikov, D. S., V. V. Kolpakova, V. A. Gulakova, R. V. Ulanova, and L. V. Chumikina. "Biotechnological processes of pea grain processing to produce concentrated protein preparations." In CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-2020-5-9-10-92.

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A mathematical model has been developed for the dependence of the solubility of pea flour protein on technological factors (concentration of enzyme preparations, duration of fermentation, hydromodule). The optimal technological parameters were determined at 1 + 2 stages of fermentation (concentration of enzyme preparations 170 units/g of DS or 1.5 %/g of protein, duration of fermentation was 4 hours, water module 1:15), at which the solubility and yield of pea protein reached 60 % of total content in raw materials. New information has been obtained on the effect of ultrasonic treatment on a suspension of pea flour to increase protein yield by 23–24 % compared with a control sample with an ultrasound wave amplitude of 10 microns and a processing time of 3 minutes, the final solubility is 83–84 %. The resulting protein product was characterized by high protein content, complementary amino acid composition; it is recommended for use in food purposes.
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Gaivoronskaya, Irina, and Valenitna Kolpakova. "MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/12.

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The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.
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Ghosh, Supratim, Koen Dewettinck, and Chi Diem Doan. "Structuring Liquid Oil into Viscoelastic Gel Using Pea Protein Nanoparticles." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.218.

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Lan, Yang, and Jiajia Rao. "Improving pea protein isolate functionality by phosphorylation with sodium hexametaphosphate." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.600.

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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.
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Barszcz, M., A. Tuśnio, E. Święch, M. Taciak, and J. Skomiał. "Effect of pea and yellow lupine on colonic epithelial cell cycle and apoptosis in piglets." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_97.

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Shen, Yanting, and Yonghui Li. "Modulating intermolecular interactions of pea protein isolate to improve its functional properties." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.602.

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Giger-Reverdin, S., C. Loncke, C. Maaroufi, and D. Sauvant. "The use of the 15N tracer technique for estimating the protein value of pea seeds in goats." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_124.

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Reports on the topic "Protein pea"

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L.G. Marianowski. 160 C PROTON EXCHANGE MEMBRANE (PEM) FUEL CELL SYSTEM DEVELOPMENT. Office of Scientific and Technical Information (OSTI), December 2001. http://dx.doi.org/10.2172/838020.

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Lvov, Serguei. Final Scientific Report, New Proton Conductive Composite Materials for PEM Fuel Cells. Office of Scientific and Technical Information (OSTI), November 2010. http://dx.doi.org/10.2172/992071.

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Beckert, Werner F., Ottmar H. Dengel, Robert D. Lynch, Gary T. Bowman, and Aaron J. Greso. Solid Hydride Hydrogen Source for Small Proton Exchange Membrane (PEM) Fuel Cells. Fort Belvoir, VA: Defense Technical Information Center, May 1997. http://dx.doi.org/10.21236/ada371137.

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Beebe-Wang J., P. Vaska, F. A. Dilmanian, S. G. Peggs, and D. J. Schlyer. Simulation of Proton Therapy Treatment Verification via PET imaging of Induced Positron-Emitters. Office of Scientific and Technical Information (OSTI), November 2003. http://dx.doi.org/10.2172/1061715.

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Oei, G. Direct-hydrogen-fueled proton-exchange-membrane (PEM) fuel cell system for transportation applications. Quarterly technical progress report Number 1, July 1--September 30, 1994. Office of Scientific and Technical Information (OSTI), November 1994. http://dx.doi.org/10.2172/81020.

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Oei, D. Direct-hydrogen-fueled proton-exchange-membrane (PEM) fuel cell system for transportation applications. Quarterly technical progress report No. 4, April 1, 1995--June 30, 1995. Office of Scientific and Technical Information (OSTI), August 1995. http://dx.doi.org/10.2172/100178.

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Thompson, Alison, Nathan M. Stall, Karen B. Born, Jennifer L. Gibson, Upton Allen, Jessica Hopkins, Audrey Laporte, et al. Benefits of Paid Sick Leave During the COVID-19 Pandemic. Ontario COVID-19 Science Advisory Table, April 2021. http://dx.doi.org/10.47326/ocsat.2021.02.25.1.0.

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Multiple jurisdictions have adopted or adapted paid sick leave policies to reduce the likelihood of employees infected with SARS-CoV-2 presenting to work, which can lead to the spread of infection in workplaces. During the COVID-19 pandemic, paid sick leave has been associated with an increased likelihood of workers staying at home when symptomatic. Paid sick leave can support essential workers in following public health measures. This includes paid time off for essential workers when they are sick, have been exposed, need to self-isolate, need time off to get tested, when it is their turn to get vaccinated, and when their workplace closes due to an outbreak. In the United States, the introduction of a temporary paid sick leave, resulted in an estimated 50% reduction in the number of COVID-19 cases per state per day. The existing Canada Recovery Sickness Benefit (CRSB) cannot financially protect essential workers in following all public health measures, places the administrative burden of applying for the benefit on essential workers, and neither provides sufficient, nor timely payments. Table 1 lists the characteristics of a model paid sick leave program as compared with the CRSB. Implementation of the model program should be done in a way that is easy to navigate and quick for employers.
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Javed, Umair, Aiza Hussain, and Hassan Aziz. Demanding Power: Contentious Politics and Electricity in Pakistan. Institute of Development Studies (IDS), June 2021. http://dx.doi.org/10.19088/ids.2021.047.

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This paper explores Pakistan’s electricity supply crisis that lasted from 2007 to 2015, and the ensuing contention that shaped public discourse and political events in the country. During this period, which witnessed electricity outages of up to 14 hours per day, 456 incidents of contention took place, with just under 20 per cent escalating into some form of violence. Electricity became the number one political issue in the country and was integral in shaping the outcomes of the 2013 General Election. Following the election, public authorities undertook extensive investment to expand capacity and ensure consistency in supply while evading questions about affordability and sustainability. On the surface, this appears to be a case of extensive protest working towards shaping state responsiveness. And it is true that the state now sees supply as a non-negotiable aspect in the social contract with citizens. However, a range of factors contributed to the chronology and the selective, generation-focused nature of this response. On the other hand, citizen inclusion and participation in decision-making, and issues of affordability and sustainability, which impact vulnerable and disempowered groups the most, remain absent from the political and policy conversation around energy. This suggests that while protests were useful in generating a short-term response, their long-term legacy in empowerment related outcomes is less visible.
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Research and Development of Proton-Exchange Membrane (PEM) Fuel Cell System for Transportation Applications: Initial Conceptual Design Report. Office of Scientific and Technical Information (OSTI), November 1993. http://dx.doi.org/10.2172/10145527.

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Research and development of proton-exchange membrane (PEM) fuel cell system for transportation applications. Phase I final report. Office of Scientific and Technical Information (OSTI), January 1996. http://dx.doi.org/10.2172/208296.

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