Heat induced structural transitions of PA1 and PA2 albumins from pea

Key Points

• Heat treatment significantly alters structural transitions of PA1 and PA2 albumins, affecting their functional properties.
• Thermal stability of both albumins is assessed using various methodologies, confirming distinct behaviors under heat.
• Analysis shows differences in peptide bonds of PA1 and PA2 upon heating, leading to altered protein structures.
• Understanding these transitions is crucial for food science, highlighting potential impacts on pea protein applications.