Laboratory and pile t plant processes were developed for producing pea protein isolate from field peas. Sodium proteinate and isoelectric products containing up to 90% protein were obtained by alkaline extraction and precipitation at the isoelectric point. Drying was carried out bj' freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared fav'jrably with their soy counterparts. Generally, the sodium protein,ktes exhibited more functionality than isoelectric isolates. Drum drying decreased the nitrogen solubility index and increased water absorption. Freeze-and spray-drying resulted in isolates with the hih,hest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties.

No abstract

No abstract

No abstract