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What is Grass Pea Protein Isolate: Extraction Effects about?

This study investigates the optimization of protein extraction from grass pea seeds (Lathyrus sativus L.) by varying extraction pH, time, and water-to-flour ratio, achieving a maximum protein extractability of 92.5%. The research also compares the effects of freeze drying and vacuum oven drying on the structural and functional properties of the protein isolates, revealing significant differences in amino acid composition and thermal properties. Overall, the findings highlight the potential of grass pea prot

Author

Aqilah

Language

EN