Skip to main content
ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #386657
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno-functionalities of pea protein isolate

Author
item VATANSEVER, SERAP - South Dakota State University
item Ohm, Jae-Bom
item SIMSEK, SENAY - North Dakota State University
item HALL, CLIFFORD - South Dakota State University

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/7/2021
Publication Date: 1/10/2022
Citation: Vatansever, S., Ohm, J., Simsek, S., Hall, C. 2022. A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno-functionalities of pea protein isolate. Cereal Chemistry. 99:130-143. https://doi.org/10.1002/cche.10489.
DOI: https://doi.org/10.1002/cche.10489

Interpretive Summary: Dry peas are an excellent source of proteins, exhibiting promising functional properties. Pea flour samples are processed using carbon dioxide gas and other chemicals at very high temperatures and pressures to extract certain biochemical components and improve pea flour quality. The process is effective in removing unacceptable flavors in pea flour but it is unknown if the process affects flour protein quality. This research aimed to investigate impacts of the high-temperature and pressure processing on pea flour protein characteristics. This study demonstrated that the processing did modify certain physical and chemical characteristics of the protein isolates and resulted in a reduction of lipids in protein isolates. Overall, the results of present study provided useful information for the application of the extraction technology to improve functional characteristics of the pea protein and its use in food applications.

Technical Abstract: Dry peas (Pisum sativum L.) are an excellent source of proteins, exhibiting promising functional properties. Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction was previously found a successful deflavoring approach to improve sensory attributes of pea flour. However, the effects of this extraction system on nutrient, structural, thermal, and functional characteristics of pea protein isolate (PPI) extracted from deflavored whole pea flour (DWPF) were not examined; thus, the focus of this study was to evaluate these characteristics. SC-CO2+EtOH extraction significantly (p < 0.05) increased moisture, total starch and protein contents of PPI but removed the peaks associated with lipids on the Fourier transform infrared (FTIR) spectra. Significant increases in denaturation temperature, protein solubility, emulsion, and foaming properties of deflavored PPI (DPPI) were obtained. Structural changes in DPPI were recorded based on FTIR spectra, X-ray diffraction pattern and scanning electron microscopy. SC-CO2+EtOH extraction as a green technology caused significant impacts on the proximate, structural, thermal, and functional characteristic of PPI. Effects of SC-CO2+EtOH extraction on the pea protein characteristics have not reported in the literature. Overall, the results of present study provided useful information for the application of SC-CO2+EtOH extraction to improve functional characteristics of pea protein and its use in food applications where better solubility, emulsion, and foaming properties are needed.