Ma, Kai Kai published the artcileFunctional and physical properties of commercial pulse proteins compared to soy derived protein, COA of Formula: C5H11NO2S, the publication is Future Foods (2022), 100155, database is CAplus.
In this study, the techno-functional and phys. attributes of various com. available pulse protein isolates were compared with those of soy protein isolate to evaluate their potential application as replacer for soy proteins in liquid and solid food formulations such as meat and dairy analogs. The water holding capacity, oil holding capacity, gelation properties, emulsifying properties, and color of faba bean (FPI), pea (PPI), lentil (LPI), and soy (SPI) protein isolates were therefore measured. SPI had a significantly higher water holding capacity (7.6 g/g) than the pulse protein isolates (2.2-5.1 g/g), but similar oil holding capacities were identified for SPI, FPI, and LPI. Especially LPI was more effective in droplet size reduction already at low concentrations (0.1-0.2%) compared to all other tested proteins, whereas FPI showed similar droplet size reduction efficiencies than SPI at higher concentrations (2-5%). Nevertheless, all of the plant proteins were capable of forming relatively small oil droplets (D32 = 1-3¦Ìm) at a protein-to-oil ratio of 1:10. Finally, FPI exhibited similar min. gelling concentrations to SPI, and especially LPI had a low coloring potential.
Future Foods published new progress about 63-68-3. 63-68-3 belongs to catalysis-chemistry, auxiliary class Natural product, name is (S)-2-Amino-4-(methylthio)butanoic acid, and the molecular formula is C5H11NO2S, COA of Formula: C5H11NO2S.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia