阅读说明：本技术 改善的豌豆白蛋白、获得其的方法及其应用 (improved pea albumin, method for obtaining same and use thereof ) 是由 L·塞内科特 A·勒科克 M·巴拉塔 于 2018-04-27 设计创作，主要内容包括：本发明涉及一种豌豆白蛋白,其特征在于,其乳化活性得到改善,因为它可以乳化每克白蛋白多于600ml的玉米油。本发明还涉及一种用于获得根据本发明的豌豆白蛋白的方法。最后,本发明涉及根据本发明的豌豆白蛋白在工业应用,特别是食品和药物应用中的用途。(The present invention relates to pea albumin characterized by an improved emulsifying activity, since it can emulsify more than 600ml corn oil per gram albumin. The invention also relates to a method for obtaining pea albumin according to the invention. Finally, the invention relates to the use of pea albumin according to the invention in industrial applications, in particular food and pharmaceutical applications.)