Impact of processing on functional properties of protein products from wrinkled peas

Abstract

Both precipitation and ultrafiltration processes were investigated for their potential to produce protein products from aqueous wrinkled pea extracts. As far as the maximum possible protein yield and the protein content of the products are concerned there was virtually no difference between protein recovery by precipitation processes (heat-, acid- and heat-acid-precipitation) and ultrafiltration. In all cases protein concentrates with protein contents ⩾70% were obtained and about 60–65% of the dissolved protein was recovered. The functional properties of the products differed in dependence on the process used for their recovery. The products obtained by ultrafiltration were superior to those obtained by precipitation, in particular with regard to their solubility, their fat-binding capacity, their emulsifying activity and their foam-forming capacity. In this respect the products could be compared to commercially produced protein isolates from soybeans and smooth peas. In some cases they were even superior to these.