Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

Abstract

Finding new protein sources and processes comprising targeted functional properties is crucial for the increasing global food demand. In the current paper, a new protein isolate is introduced with potential benefits based on the seeds of Persian everlasting pea (Lathyrus rotundifolius L.). Conventional aqueous extraction for the preparation of protein isolates (CPEP) was compared with pre‐ultrasonic (PUPEP) and ultrasound‐assisted (UAPEP) extractions, and the physicochemical and functional properties of the proteins were investigated. By the implication of ultrasound trials, protein recovery was increased from 49.88% for CPEP to 55.02% and 56.11%, for PUPEP and UAPEP, respectively. According to gel electrophoresis, no major distinction in molecular weight between protein fractions of different samples was perceived and sonication practice did not convert the primary structures of proteins. FTIR results uncovered changes in different extraction modes, implying that ultrasound could transform the secondary structures of the protein. Thermal properties and surface tension were decreased during sonication due to the conformational changes. The results of this study indicated that Persian everlasting pea protein isolate could be considered as a novel source of valuable protein and functional ingredient in the food industry.Practical applicationsThe utilization of plant‐based protein products as sustainable alternatives to animal proteins has been increasing recently. However, compared with animal proteins, plant‐based proteins reveal relatively weak functional properties such as water‐holding capacity and gelation. Therefore, they need to be modified before being incorporated into food products. Ultrasonic treatment is an emerging technology that has many applications in food science and technology, such as increasing the extraction efficiency and improving the physicochemical and functional properties of food ingredients. Lathyrus rotundifolius seeds contain high amounts of protein and can be used as a source of plant‐based protein. The effect of ultrasonic treatment in the study was investigated and confirmed to improve the extraction efficiency and functional properties of Persian everlasting pea protein, which can be used in the food industry.