Optimization of process parameters for extraction of protein isolates from Khesari dhal (Lathyrus sativus L)

Abstract

Khesari dhal (Lathyrus sativus L) or grass pea is one of the richest source of protein among pulses, however its utilization is limited owing to the presence of a neurotoxin i.e. β-Oxalyl-di-amino propionic acid (β-ODAP). β-ODAP is a water soluble neurotoxin, hence, aqueous extraction of protein followed by isolation through precipitation may reduce/remove its concentration in protein isolates. . This study was aimed to optimize the process parameters for production of protein isolates from Khesari dhal (var. Mahateora). Four process parameters i. e extraction pH (8–10), extraction duration (40–80 min), extraction temperature (40–60 °C) and salt (sodium chloride) concentration (0.1–0.3%) were selected. Experiments were designed using response surface methodology (RSM) and executed accordingly. Maximum protein extraction (94.66%), recovery (81.04%), yield (23.10%) and purity (92.91%) was obtained at, pH 9; extraction duration, 58 min; temperature, 53 °C and salt concentration of 0.2% at khesari dhal: water ratio of 1:10. β-ODAP was not detectable in protein isolates and functional properties namely protein solubility, foaming and emulsification capacity, water and oil absorption capacity and least gelling concentration were at par with other legumes protein isolates.