Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan) protein isolates

Abstract

In this study, the effect of different isolation techniques on the isolated proteins from pigeon pea was investigated. Water, methanol, ammonium sulfate, and acetone were used for the precipitation of proteins from pigeon pea. Proximate composition, and antinutritional and functional properties of the pigeon pea flour and the isolated proteins were measured. Data generated were statistically analyzed. The proximate composition of the water‐extracted protein isolate was moisture 8.30%, protein 91.83%, fat 0.25%, ash 0.05%, and crude fiber 0.05%. The methanol‐extracted protein isolate composition was moisture 7.87%, protein 91.83%, fat 0.17%, and ash 0.13%, while crude fiber and carbohydrates were not detected. The composition of the ammonium sulfate‐extracted protein isolate was moisture 7.73%, protein 91.73%, fat 0.36, ash 0.13%, and crude fiber 0.67%. The acetone‐extracted protein isolate composition was moisture 8.03%, protein 91.50%, ash 0.67%, and fat 0.30%, but crude fiber and carbohydrates were not detected. The isolate precipitated with ammonium sulfate displayed the highest foaming capacity (37.63%) and foaming stability (55.75%). Isolates precipitated with methanol and acetone had the highest water absorption capacity (160%). Pigeon pea protein isolates extracted with methanol and ammonium sulfate had the highest oil absorption capacity of 145%. Protein isolates recovered through acetone and methanol had the highest emulsifying capacity of 2.23% and emulsifying stability of 91.47%, respectively. The proximate composition of the recovered protein isolates were of high purity. This shows the efficiency of the extraction techniques. The isolates had desirable solubility index. All the isolation techniques brought significant impact on the characteristics of the isolated pigeon pea protein.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

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Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

“…Some of the crops that can be used as protein sources for human consumption include beans, canola, hemp, linseed, white maize, oats, peas (Ps), potato, walnut, alfalfa (lucerne), barley, wheat, etc. (Adenekan, Fadimu, Odunmbaku, & Oke, 2018). Pea ( Pisum sativum L.) protein is characterized as showing low allergenicity and high nutritional value and availability, as well as low cost (Shevkani, Singh, Kaur, & Rana, 2015; Stone, Karalash, Tyler, Warkentin, & Nickerson, 2015).…”

The role of emergent processing technologies in tailoring plant protein functionality: New insights

“…These so-called antinutritional factors are responsible for decreasing protein digestibility and inhibiting their bioavailability and thereby, limiting their nutritional value (Espinosa-Páez et al, 2017;Giami, 2004;Sá et al, 2019;Zhang, Liu, Ying, Sanguansri, & Augustin, 2017). They include antinutritional proteins such as lectins and trypsin inhibitors and antinutritional chemicals such as phytates, tannins, and polyphenols (Adenekan, Fadimu, Odunmbaku, & Oke, 2018;Alonso, Aguirre, & Marzo, 2000;Arribas et al, 2017;Drulyte & Orlien, 2019;Espinosa-Páez et al, 2017;Tuśnio et al, 2017). The application of conventional processing techniques (e.g., cooking, autoclaving, germination, extrusion and fermentation) to reduce or eliminate these antinutritional compounds is well established.…”