Pea Protein CAS 222400-29-5
Pea Protein has a protein solubility close to 0 in the isoelectric point region (pH 4.0~6.0), and its solubility rapidly increases under neutral, alkaline, and extremely acidic conditions (pH 2.0, pH 3.0). Among them, the solubility of globulin is as high as 80%, significantly higher than that of isolated protein (PPI).
| Item | Specification |
| Name | Pea Protein |
| CAS | 222400-29-5 |
| purity | 99% |
| MW | 0 |
Due to its good functional characteristics, such as solubility, water absorption, emulsification, foaming and gel formation, Pea Protein can be used as a food additive for meat processing, leisure food, etc., and plays a role in improving product quality and nutritional structure.
Usually packed in 25kg/drum,and also can be do customized package.
Pea Protein CAS 222400-29-5
Pea Protein CAS 222400-29-5
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