Characterization of Yellow Pea (Pisum Sativum L. Miranda) Proteins and The Proteinate Functional Properties

by

Uken Sukaeni Sanusi Soetrisno

A THESIS

submitted to

Oregon State University

in partial fulfillment of

the requirements for the degree

of

Doctor of Philosophy

Completed October , 1991

Commencement June, 1992

This is a modified extract of the actual submitted and approved thesis. There are some deviations from an exact copy which can be obtained through interlibrary loan from your local library.

Abstract

1	INTRODUCTION
2	REVIEW OF THE LITERATURE Uses of Vegetable Proteins Methods of Extraction Characterization of Proteins Chemical Characterization Physicochemical or Functional Characterization
3	PROTEIN YIELDS AND CHARACTERISTICS FROM ACID AND SALT COAGULATIONS ON YELLOW PEA (Pisum sativum L. Miranda) FLOUR EXTRACTIONS. Abstract Introduction Materials and Methods Results and Discussion References
4	FUNCTIONAL PROPERTIES OF ACID AND SALT EXTRACTED PROTEINS OF YELLOW PEAS (Pisum sativum L. Miranda). Abstract¾ Introduction Materials and Methods Results and Discussion References
5	IMPLICATIONS FOR THE FUTURE
6	SUMMARY OF RESULTS
	REFERENCES
	APPENDICES Protein

Updated: Wednesday, June 20, 2007.