Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #381383
Title: The effect of dissolving pH and precipitation pH on the yield and protein content of yellow pea protein isolate

Author
item TAGHVAEI, MOSTAFA - University Of Idaho
item COLLE, MICHAEL - University Of Idaho
item Smith, Brennan

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Abstract Only
Publication Acceptance Date: 3/25/2021
Publication Date: N/A
Citation: N/A

Interpretive Summary: In order to improve the traditional protein extraction method for pea protein isolates, the effect of dissolving pH and precipitation pH on the yield and protein content of yellow pea isolates were analyzed. It is concluded that the dissolving pH of 11 followed by precipitation pH of 4 results in the highest yield and protein concentration of yellow pea isolates.

Technical Abstract: A wide range of functionalities and health benefits gives pulse protein isolates a broad area of application in food products. Specifically many pea protein concentrates and isolates are commercially available showing a great potential as a food ingredient. pH precipitation is one of the most efficient ways of producing pea protein isolates and is currently used in the industry. However, the methods that are used for the production of pea protein isolates are generally adopted from the production of soy protein isolates. In this study, the traditional pH precipitation method was modified in order to reach the highest yield and protein content of resulting pea protein isolate. To determine the best pH to dissolve all proteins, commercially available pea flour was stirred in water and the pH of the solution was adjusted at 6.3 (native pH), 7, 8, 9, 10, 11, 12, and 13 to dissolve the proteins. Samples were then centrifuged, the supernatant was dried, and the protein profile was analyzed by a RP-HPLC method using a Poroshell C18 column. To determine the best precipitating pH (isoelectric point), Proteins were dissolved at pH of 11 and after centrifugation, the supernatant’s pH was brough to 5, 4.5, 4, and 3. The precipitates were washed, dried, and the protein profile was analyzed by RP-HPLC method. While pH 8 is used widely in the industry to make pea protein isolates, it was observed that the yield increases from 26 to 31 percent by increasing the pH from 6.3 to 11, and remains consistent from 11 to 13. pH 10 and 11 also showed the highest protein content. Regarding the precipitation pH, the yield was increased from 5 to 4, and remained consistent from 4 to 3. pH 4 also showed the highest protein content of resulting dried isolate (89%). It could be concluded that the dissolving pH of 11 followed by precipitation pH of 4 could result in the highest yield and protein concentration of yellow pea isolates.