23.3.4 Pea p
R
t
It is food with a neutral taste that is used in diary alternative such as cheeses and
yogurt. They extract it from the yellow pea, Pisum sativum and has a typical legume
A m
a profile. Pea p
R
t includes four major classes of p
R
t such as globulin, albumin,
prolamin and glutelin. Mainly globulin (65–80%) and some fractions of albumins,
prolamins and Glutelins are extracted from pea S e
D
. Three different p
R
t - legumin,
vicilin and convicilin are comprising by globulin. The 11S globulin fraction with a
molar mass between 350–400 kDa is represented by legumin, while the 7S globulin
fraction with a molar mass of 150 kDa is represented by vicilin and convicilin.
Pea p
R
t can be found in energy bars, meal-replacement shakes and vegetarian
burgers, etc.
23.3.5 Rice p
R
t
Rice is a vegetarian p
R
t isolate that is an alternative to the more common soy and
whey p
R
t isolates. They can treat Brown rice with enzymes (E
z
m ) that will cause
carbohydrates to separate from p
R
t . The resulting powder is then sometimes added
to smoothies or flavored or health shakes. Most other forms of p
R
t powder, Rice p
R
t
powder, has a more distinct taste. Pea p
R
t is high in lysine, low in cysteine and
methionine. Thus, the combination of pea p
R
t and rice offer a superior A m
a , comparable to egg p
R
t or diary, but without the intestinal issues or potential for allergies
that some users have with these p
R
t . Compared with rice bran, the p
R
t content in rice
grains is slightly lower, varying from 6 to 15%, prepared by alkali extraction,
followed by subcritical water treatment and by isoelectric precipitation. After
sequential extraction, it has received the following distribution. About 6% albumin,
15% globulin, 3% prolamin and majorly 75% glutenin Albumin from egg white
have foaming properties, found similar also from rice p
R
t ; the emulsifying capacities of albumin from bovine serum (BSA) are significantly higher than those of rice
p
R
t ; isoelectric point at pH 4, minimum p
R
t solubility occurred whereas maximum
at pH 10; main A m
a content of rice p
R
t is like that of soy and casein p
R
t ; and
denaturation temperature of the rice p
R
t isolate is about 83.4 °C.
23.3.6 Sunflower p
R
t
Sunflower oil cakes are the source for major constituents of p
R
t . A high quantity of
p
R
t , defatted sunflower flour, contains around 27% in dry weight. The hulled S e
D
contains about 20–40% crude p
R
t . Four fractions of p
R
t are present in the sunflower
p
R
t : Albumins, 17–23% of total p
R
t ; major Globulins, 55–60%; and two minor
fractions, prolamins and glutelin, comprising 1–4% and 11–17% of the total p
R
t
806
O. P. Panda et al.
R
t
It is food with a neutral taste that is used in diary alternative such as cheeses and
yogurt. They extract it from the yellow pea, Pisum sativum and has a typical legume
A m
a profile. Pea p
R
t includes four major classes of p
R
t such as globulin, albumin,
prolamin and glutelin. Mainly globulin (65–80%) and some fractions of albumins,
prolamins and Glutelins are extracted from pea S e
D
. Three different p
R
t - legumin,
vicilin and convicilin are comprising by globulin. The 11S globulin fraction with a
molar mass between 350–400 kDa is represented by legumin, while the 7S globulin
fraction with a molar mass of 150 kDa is represented by vicilin and convicilin.
Pea p
R
t can be found in energy bars, meal-replacement shakes and vegetarian
burgers, etc.
23.3.5 Rice p
R
t
Rice is a vegetarian p
R
t isolate that is an alternative to the more common soy and
whey p
R
t isolates. They can treat Brown rice with enzymes (E
z
m ) that will cause
carbohydrates to separate from p
R
t . The resulting powder is then sometimes added
to smoothies or flavored or health shakes. Most other forms of p
R
t powder, Rice p
R
t
powder, has a more distinct taste. Pea p
R
t is high in lysine, low in cysteine and
methionine. Thus, the combination of pea p
R
t and rice offer a superior A m
a , comparable to egg p
R
t or diary, but without the intestinal issues or potential for allergies
that some users have with these p
R
t . Compared with rice bran, the p
R
t content in rice
grains is slightly lower, varying from 6 to 15%, prepared by alkali extraction,
followed by subcritical water treatment and by isoelectric precipitation. After
sequential extraction, it has received the following distribution. About 6% albumin,
15% globulin, 3% prolamin and majorly 75% glutenin Albumin from egg white
have foaming properties, found similar also from rice p
R
t ; the emulsifying capacities of albumin from bovine serum (BSA) are significantly higher than those of rice
p
R
t ; isoelectric point at pH 4, minimum p
R
t solubility occurred whereas maximum
at pH 10; main A m
a content of rice p
R
t is like that of soy and casein p
R
t ; and
denaturation temperature of the rice p
R
t isolate is about 83.4 °C.
23.3.6 Sunflower p
R
t
Sunflower oil cakes are the source for major constituents of p
R
t . A high quantity of
p
R
t , defatted sunflower flour, contains around 27% in dry weight. The hulled S e
D
contains about 20–40% crude p
R
t . Four fractions of p
R
t are present in the sunflower
p
R
t : Albumins, 17–23% of total p
R
t ; major Globulins, 55–60%; and two minor
fractions, prolamins and glutelin, comprising 1–4% and 11–17% of the total p
R
t
806
O. P. Panda et al.