Production and Evaluation of Pea Protein Isolate

Abstract

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.

Functional properties of protein isolates from different pea cultivars

“…The protein content of all isolates prepared using isoelectric precipitation (IEP) ranged between 806 and 890 g/kg (wet weight basis, wb). Protein levels were similar to levels reported for other pea isolate products and ranged between 754 and 900 g/kg (1,(30)(31)(32). In this study, the lipid content varied considerably among isolates (5.1-55.0 g/kg) with higher lipid contents corresponding to lower protein levels in isolates.…”

“…Water hydration capacity values for all 7 cultivars were not significantly (p>0.05) different, ranging between 1.88 and 2.37 g/g (Table 4). Similar values for WHC were reported by Sumner et al (31), whereas Tomoskozi et al (40) reported WHC values of IEP pea protein to be lower (approximately 1.25 g/g). However, the WHC value for PPI has also been reported to be as high as approximately 4 g/g for both laboratory prepared isolates (1) and isolates prepared on a commercial scale (41).…”

“…Surface characteristics All isolates, regardless of cultivar, had similar isoelectric points (zeta potential=0 mV) with values ranging between 4.6 and 4.9 mV, which were comparable to other reported values for pea protein isolates (1,7,26,(31)(32)(33)(34). In this study, the surface charge of each isolate was determined at pH 7.0 (Table 3) and ranged from −23.05 to −26.75 mV.…”

Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean

“…However, opposite results were obtained concerning functional properties of soy and pea protein isolates. Some researches (Fernandez-Quintela et al 1997;Sun and Arntfield 2010) obtained better functionality of soy protein isolates, whereas others (Sumner et al 1981;Sosulski and McCurdy 1987;Aluko et al 2009) indicated to better properties for pea isolates. Variations in the results among different studies could be due to differences in the protein purity of the samples studied, method of protein isolation as well as the specific conditions used for the tests (Boye et al 2010a).…”

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

“…Despite their relatively unfavorable protein quality (Gupta, 1983;Augustin and Klein, 1989;Friedman, 1996;Savage and Deo, 1989), they are regarded as an important source of protein in many developing countries. Extensive studies have been carried out to explore their functional properties and their uses as flours, protein isolates and concentrates (Sosulski et al, 1976;Sosulski and Youngs, 1979;Vose, 1980;Sumner et al, 1981;Sahasrabudhe et al, 1981).…”