Production and Evaluation of Pea Protein Isolate
A. K. SUMNER, M.A. Nielsen, C. G. Youngs
Journal of Food Science
Abstract
ABSTRACT Laboratory and pilot 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 by freeze, spray and drum processes. Chemical analysis, functional properties, color and flavor of the dried isolates compared favorably with their soy counterparts. Generally, the sodium proteinates 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 highest emulsification and water absorption values. Spray drying produced the best foaming, color and flavor properties.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
drum drying decrease nitrogen solubility index
“Drum drying decreased the nitrogen solubility index and increased water absorption.”
freeze-drying result high emulsification and water absorption values
“Freeze‐ and spray‐drying resulted in isolates with the highest emulsification and water absorption values.”
spray-drying result high emulsification and water absorption values
“Freeze‐ and spray‐drying resulted in isolates with the highest emulsification and water absorption values.”