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BIOCHEMICAL CHANGES OF GREEN PEAS DURING PROCESSING AND STORAGE.

Author(s) : LASZTITY R., AMMAR K. A., KADY S. A. el-

Type of article: Article

Summary

CHANGES OF PROTEIN AND LIPID CONSTITUENTS OF GREEN PEAS (P. SATIVUM L) AT VARIOUS STAGES OF COMMERCIAL PROCESSING AND STORAGE AT DIFFERENT TEMPERATURES OVER 6 MONTHS PERIOD WERE STUDIED. BLANCHING HAD VERY LITTLE EFFECT ON PROTEIN AND PROTEIN AMINO ACIDS OF PEA, WHILE FREE AMINO ACIDS WERE GREATLY AFFECTED. A SLIGHT DECREASE OF PROTEIN CONTENT AND QUANTITY OF FREE AMINO ACIDS WAS OBSERVED. TOTAL LIPID CONTENT DID NOT CHANGE DURING PROCESSING AND STORAGE, WHILE THERE WAS AN INCREASE IN LYSOPHOSPHATIDES AND MONOGALACTOSYLDIGLYCERIDES.

Details

  • Original title: BIOCHEMICAL CHANGES OF GREEN PEAS DURING PROCESSING AND STORAGE.
  • Record ID : 1987-1383
  • Languages: English
  • Source: Period. polytech., Chem. Eng. - vol. 30 - n. 1-2
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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