Influence of protein extraction and texturization on odor-active compounds of pea proteins.

Sandra EbertWiebke MichelAnn-Kathrin NedeleMarie-Christin BauneNino TerjungYanyan ZhangMonika Gibis Jochen Weiss

Published in: Journal of the science of food and agriculture (2021)

An overall reduction in fat oxidation products and of green and fatty odor-active compounds was observed. The results represent a first insight into the process-related modulation of pea protein (off-) flavors to broaden the applicability of pea proteins as food ingredients.

Keyphrases

protein protein
adipose tissue
amino acid
binding protein
fatty acid
small molecule
climate change