. 2022 Mar 23;9:852225. doi: 10.3389/fnut.2022.852225

Table 2.

Sulfhydryl groups and surface hydrophobicity (H_o) of pea protein aggregates isolated by membrane ultrafiltration after heat treatment (100°C) at different pH values.

	^†Sulfhydryl groups (μmol/g)			^†Ho
Samples^*	Total sulfhydryl	Exposed sulfhydryl	Disulfide bonds
PPC	68.81 ± 0.30^b	18.28 ± 0.00^b	25.26 ± 0.13^ab	11.22 ± 0.24^c
FT3	69.27 ± 0.30^b	20.16 ± 0.22^ab	24.55 ± 0.17^b	4.97 ± 0.32^e
FT5	44.50 ± 0.20^c	8.40 ± 0.15^c	18.05 ± 0.04^c	8.73 ± 0.15^cd
FT7	75.23 ± 0.06^a	22.61 ± 0.08^a	26.51 ± 0.04^a	58.9 ± 0.44^b
FT9	69.33 ± 0.25^b	19.36 ± 0.01^b	25.00 ± 0.12^ab	278.7 ± 0.10^a

^a−d

For each column, different letters indicate significant differences (p ≤ 05).

Untreated pea protein concentrate (PPC) and the >50 kDa protein aggregates formed at pH 3.0 (FT3), 5.0 (FT5), 7.0 (FT7), and 9.0 (FT9).

^†

Mean of triplicate determinations ± standard deviation.