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Abstract

Pea (Pisum sativum), faba bean (Vicia faba) and soybean (Glycine max) seeds were characterized, and protein isolates were prepared following an isoelectric point precipitation procedure. Soybean seeds showed the highest protein content (36.7%) and carbohydrate was the major constituent in the pea (59.4%) and the faba bean seeds (52.1%). Protein contents were higher than 80% in all the protein isolates. The amino acid contents in the protein isolates were, in general, higher than those in their own starting seeds. The antinutritional factor contents were reduced after the protein isolate preparation. The highest reductions achieved for tannins were 95% in the faba bean protein isolate, and for phytates (45%) and trypsin inhibitor activity (46%) in the pea protein isolate. Haemagglutinating activity was not detected in any of the protein isolates. Minimum solubility values were observed at a pH range between 4.0 and 6.0, and maximal solubilities were obtained at basic pH values. The faba bean protein isolate showed the highest water and oil absorption capacities, and the best gelling properties. The soybean protein isolate had the best foam expansion capacity. Thus, the protein isolates had an improvement in some of the characteristics compared to their original seeds with lower contents in tannins, phytates and haemagglutinating activity, but had weak functional properties.

Amino Acid Composition of Cowpea (<i>Vigna ungiculata</i> L. Walp) Flour and Its Protein Isolates

“…The protein isolates are rich in leucine the values were 8.8 and 8.9 g/16 g N for CPII and CPIM respectively. This result was similarly reported [15] 8.0 and 8.4 g/16 g N for pea and faba bean proteins isolates. Methionine was the most essential amino acids in both protein isolates (CPII and CPIM).…”

“…Preparation of cowpea protein isolate (CPI) by isoelectric precipitation (CPII): CPII was prepared from cowpea seed flour as shown in Figure 2 following the method described by Thompson [with slight modifications [14] [15].…”

Functional, Physical and Sensory Properties of Pulse Ingredients Incorporated into Orange and Apple Juice Beverages

“…FAC of pea protein and chickpea flour were 79% and 87% (w/w) respectively. All the FACs measured in this study were lower than for soy protein concentrate (SPC) or soy protein isolate (SPI) (FAC= 218-251 % reported by L'hocine et al, 2006), but they are comparable with FACs of soy flour, SPC and SPI ranging from 84.4 % to 154.5 % (w/w), reported by Lin et al, 1974. Fernandez-Quintela et al (1997 also reported higher FAC of 160 % and 120 % (w/w) for faba bean isolate and pea protein isolate, respectively.…”

Pulse Proteins: From Processing to Structure-Function Relationships

“…Failure of a protein to bind water could lead to brittle and dry characteristics of the product [5]. WHC values for pulse protein concentrates, such as pea, faba bean, lentil and chickpea, have been determined by various groups [66,89,90] and fall in the range of 0.6-4.9 g/g, suggesting that both pulse genotype and manner of processing could impact values. For instance, Kaur and Singh [89] found that protein isolates prepared by kabuli chickpea cultivars (PBG-1, PDG-4, PDG-3, GL769 and GPF-2) produced significantly lower WHC than desi chickpea (L550) (p<0.05) which clearly indicates the impact of different cultivars in assessing functionality.…”