Thermal Gelation of Proteins from Cajanus cajan Influenced by pH and Ionic Strength.Cajanus cajan [pigeon pea (PP)] is an important legume crop for subsistence agriculture and its seeds are an alternative plant-based protein source.  The aim of this work was to study the influence of pH (2.1, 3.9, 6.3, and 8.3) and ionic strength (μ) (0.10 and 0.54) on thermal stability and thermal gelation of PPI obtained by alkaline extraction (pH 8.0) and isoelectric precipitation.  Thermal stability of PPI changed with pH variation at low ionic strength (μ = 0.10), decreasing this dependence with the increase of ionic strength (μ = 0.54). 
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