ArticleFrontiers in nutrition2023
Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 22 citations in OpenAlex.
- Article
- Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate.Food science & nutrition · 2026Article
- Pea Protein Isolates: From Extraction to Functionality.Molecules (Basel, Switzerland) · 2025Review
- Effect of pH-shifting on the Physicochemical Properties of Pea Proteins and Its Effect on the Texture of Hybrid Gels Formed with Casein Micelles.Foods (Basel, Switzerland) · 2025Article
- Preparation, Physicochemical Properties and Stability of Anthocyanin Nanoliposomes Before and After Double-Layer Modification Using Synanthrin and Pea Protein Isolate.Molecules (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels.Current research in food science · 2025Article
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Authors and funding
4 authors at 1 institution in 1 country.
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Abstract
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (
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