Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. (October 2015)

• Record Type: Journal Article
• Authors: Stone, Andrea K.; Karalash, Anna; Tyler, Robert T.; Warkentin, Thomas D.; Nickerson, Michael T.
• Is Part Of: Food research international. Volume 76:Part 1(2015:Oct.)
• Page Start: 31
• Page End: 38
• Publication Date: 2015-10
• Subjects: Pea protein isolates -- Alkali extraction-isoelectric precipitation -- Salt extraction -- Micellar precipitation -- Functionality; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2014.11.017
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Protein isolates prepared from three pea cultivars by alkali extraction/isoelectric precipitation (AE-IP), salt extraction-dialysis (SE) and micellar precipitation (MP) were assessed for their surface (charge, hydrophobicity) and functional (water/oil holding capacity, solubility, foaming and emulsion capacities/stabilities) properties. Isolate yield was greatest for SE, followed by AE-IP and then MP. Salt extraction and AE-IP (~ 70%) resulted in higher protein recoveries then MP (~ 31%). Surface charge was similar for all isolates whereas hydrophobicity was greatest for AE-IP isolates. Overall, differences in functionality between cultivars for a particular extraction method were minimal. Salt-extracted isolates exhibited the highest protein solubility (~ 89%) and MP isolates the lowest (~ 46%). Salt-extracted isolates had the highest oil holding capacities (5.3 g/g) and the lowest water holding capacities (0.3–2.6 g/g). Foaming properties were affected by both extraction method and cultivar, however, in general SE isolates tended to have better foaming capacities whereas AE-IP isolates produced more stable foams. Emulsion capacity was greater for SE isolates than AE-IP isolates. All isolates displayed high emulsion stability (~ 98%). The prepared protein isolates show potential as a plant protein alternative to soy for the food industry, with the exception of possibly meat applications due to the isolates' poor water binding properties relative to soy. Highlights: Protein isolates were produced from pea using different extraction methods. Extraction method impacted protein functionality. Salt extracted isolates had good solubility and emulsion and foaming properties. Pea protein represents a viable alternative to soy protein.