Upscaling of alkaline pea protein extraction from dry milled and pre-treated peas from laboratory to pilot scale: Optimization of process parameters for higher protein yields

Abstract

The upscaling of pea protein extraction from laboratory scale with a centrifuge to pilot scale with a decanter centrifuge was investigated, and the pea protein extraction efficiency from dry milled and pre-treated peas was compared. Upscaling from laboratory to pilot scale is possible since starch was under the limit of detection (< 0.5%). The protein banding pattern of a sodium-dodecyl-sulfate polyacrylamide gel electrophoresis confirmed that albumins and globulins were extracted by alkali extraction. Protein yield increased from 59.5% to 67.1% for dry milled peas due to constant and quick discharge of dry matter in the decanter centrifuge. For pre-treated peas, the protein yield increased from 60.3% to 94.3%, which is explained by an improved cutting and improved separation in pilot scale compared to laboratory scale. The impact of acceleration, mass flow, differential speed and their respective interactions in the decanting process was determined with a design of experiments. For dry milled peas, only the mass flow exceeded the significance level. However, a mass flow of 5 kg h−1, an acceleration of 1000 g$$\times$$ × and a differential speed of 50 min−1 led to the highest protein yield of 75.6%. The obtained protein yields for the pre-treated peas were in the range of 83 to 96% and therefore did not show significant differences in protein yield.

A Three-Level Factorial Model for Maximising Protein Extraction from Rice Bran with Choline Chloride: Glycerol

“…This observation aligns with the findings by Ma et al, [22], which suggest that extending the extraction time enhances peanut protein extraction. Schmidt et al, [23] also arrived at a similar conclusion, emphasizing the role of residence time in influencing protein extraction yield. A longer extraction time allows for extended contact between the rice bran and the solvent, facilitating greater protein extraction and, subsequently, higher yield.…”

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

“…Additionally, both chickpea varieties have higher digestibility rates than soy protein (70 to 72%) and green pea protein (72.65 to 75%). Tis highlights the nutritional advantages of chickpeas as a source of easily digestible plant-based protein [37][38][39][40][41].…”

A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications

“…Different milling methods and grinding conditions can affect the chemical components and some physicochemical characteristics of pea flours. The quality of the flour is closely related to the use of various screen aperture sizes (SASs) and rotor speeds [ 98 , 99 , 100 ]. For instance, a reduction in the SAS of the ultra-centrifugal mill could cause a notable increase in starch damage of pea flours, and the pea flour produced with a 500 µm aperture screen possessed the most stable pasting and thermal properties among different sizes of aperture screens [ 98 ].…”

“…The hammer-milled field peas had higher hydration and digestion properties than those produced by the disc-mill, which may be due to the differences in their milling forces, frictional heat generation, and ability to degrade starch and protein molecules [ 101 ]. In addition, it was found that the protein yield of peas treated with dry milling increased from 59.5% to 67.1% [ 99 ].…”