Functional properties of protein isolates from different pea cultivars

Abstract

Surface characteristics and functional attributes of protein isolates prepared from different pea cultivars using isoelectric precipitation were investigated. Protein levels of isolates ranged from 81-89% with isoelectric points occurring between pH 4.7-4.9. Surface hydrophobicity values differed among cultivars with CDC Dundurn and CDC Striker isolates having the lowest and highest values, respectively. Protein solubility values at pH 7.0 varied with MFR042 and CDC Dundurn isolates displaying the lowest (approximately 54%) and highest (approximately 76%) values, respectively. No significant (p>0.05) differences existed between cultivar isolates for water hydration and oil holding capacity values. Cooper and CDC Dundurn isolates had significantly (p<0.05) lower emulsifying activity indices (EAI) (approximately 31-33 m 2 /g) than the other cultivars. Emulsifying stability index values were all similar. EAI values were positively correlated with surface hydrophobicity values and negatively correlated with solubility values. Varietal differences for the functional attributes of solubility and emulsification were identified.

Physicochemical and Functional Properties of Protein Isolates Obtained from Several Pea Cultivars

“…OHC. Although no cultivar differences were observed by Stone et al (2015a) among seven pea cultivars tested, the authors reported lower OHC means (1.1-1.4 g/g). Therefore, all data were analyzed as a function of cultivar irrespective of environment.…”

“…The mean solubility of the PPIs ranged from 62.5 to 75.2%. Stone et al (2015a) also found significant differences in nitrogen solubility among seven pea cultivars tested, with means of 54-76%. Overall, the nitrogen solubility of isolates produced from pea grown at Rosthern in 2012 (mean = 71.6%) was higher than those prepared from pea grown in other environments (range = 67.6-67.8%).…”

“…Owing to a significant interaction between cultivar and environment, analysis of cultivar means was performed separately for each environment (Table VII). Protein solubility is dependent on the proportion and distribution of hydrophilic and hydrophobic groups on the surface of a protein molecule, which in turn are dictated by a number of intrinsic (amino acid composition and distribution, molecular flexibility, charge, isoelectric point) and extrinsic (solution pH, temperature, ionic strength) factors (Hall 1996;Stone et al 2015a). Differences were found among cultivars grown in all environments except for seed grown at Saskatoon in 2012.…”

Progress in natural emulsifiers for utilization in food emulsions

“…Numerous plant-based proteins have been shown to be promising emulsifiers, including pea proteins [13], lupin proteins [14], soy proteins [15], and corn germ proteins [16]. The major challenges in this area are (i) identification of economically viable protein sources; (ii) establishment of effective methods for protein isolation, fractionation and purification; (iii) characterization of emulsifier functionality in terms of emulsion formation and stability.…”

Physicochemical and functional properties of protein isolate from sea cucumber ( Stichopus japonicus ) guts

“…High-pH solution is used to separate most proteins from raw materials, and then isoelectric point precipitation is used to obtain protein isolate (Panpipat & Chaijian, 2016). It has been demonstrated that isoelectric point dissolution/precipitation can produce functional proteins from aquatic and terrestrial species, such as rainbow trout byproduct (Tahergorabi, Beamer, Matak, & Jaczynski, 2012), bigeye snapper (Priacanthus tayenus) head byproduct (Panpipat & Chaijan, 2017), beef heart (Mireles Dewitt, Gomez, & James, 2002), and pea (Stone, Avarmenko, et al, 2015).…”