This is not true of the pea globulins which are more sensitive to
beating times, conditions and the presence of co-solutes. This is
better highlighted when looking at the air-phase profiles in Table 2.
At neutral pH, PPI has been shown to have higher molecular association
(i.e. the molecular structure is not completely dissociated)
thus significantly reducing its amphiphilic nature (Gharsallaoui
et al., 2009). It is notable from Table 2 that addition of starch species
increases the time taken to reach 4max for both proteins. A
possible explanationwould be the reduction of the effective protein
concentration present in the system with the addition of more
starch.