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

Table 3.

Thermal properties of pea protein aggregates isolated by membrane ultrafiltration after heat treatment (100°C) at different pH values.

Samples^*	Onset temperature (T_o)°C^†	Maximum temperature (T_d)°C^†	ΔH (J/g of sample)^†
PPC	66.50 ± 0.20^d	74.45 ± 1.50^e	0.06 ± 0.01^c
FT3	89.15 ± 0.04^c	124.30 ± 0.5^d	1.43 ± 0.04^b
FT5	160.12 ± 6.20^b	190.66 ± 1.56^b	2.47 ± 0.33^a
FT7	176.56 ± 3.30^a	206.33 ± 0.17^a	1.87 ± 0.15^a
FT9	171.36 ± 0.5^a	203.17 ± 0.38^a	1.58 ± 0.61^a

^a−e

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.