Preparation of Foaming Agent by Modification Protein from Pea Meal

Abstract

Pea meal was used as raw material to prepare protein foam agent. The parameters containing concentration of Ca(OH)2, reaction temperature and time were investigated and optimized by the response surface methodology in the modification process of foam agent. The optimum condition was obtained that the concentration of Ca(OH)2 0.78%, reaction temperature 92°C and 4 hours for extraction time. Under the optimal condition, the maximum forecasting foam stability was 16.2h and the verified value was 16.16h which relative error was 0.25% through confirmative test.