In-depth exploration of the structure of pea albumin, its fractions and their heating and foaming properties
Hypothesis: The structure and functionality of pea albumin can be described in detail as a combination of its main fractions, PA1 and PA2. Experimental: PA1 and PA2 were purified from a Pea Albumin extract (PA) using size exclusion chromatography, and characterized by two-dimensional gel electrophoresis. Their secondary structure was analyzed using Fourier-Transform Infrared Spectroscopy (FTIR). T
