Pea protein isolate production

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2005
Gürgen, Emre
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Pea seeds were tempered at moisture contents of 12.0?0.1, 13.0?0.1, 14.0?0.1 and 15.0?0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53, 106, 212, 425 and 850 æm. Tempering the pea seeds (12.0?0.1, 13.0?0.1, 14.0?0.1 and 15.0?0.3%) did not significantly affect the mass and protein fraction in comparison with the pea seeds that are not tempered (11.45?0.05%). For the production of pea protein isolate, aqueous-solvent extraction method was used. The protein was extracted with an alkali solution from the ground pea-seeds and precipitated from the extract by bringing the pH down to isoelectric point (pH=4.5). The precipitated protein was separated from the supernatant by centrifugation. The effects of extraction parameters on the yield of extraction such as pH, particle size, temperature, solvent to solid ratio, and salt were studied. The maximum yields were obtained at these conditions; pH: 12.0 for the alkalinity of the extraction medium, 53 æm for the particle size, 40?C for the extraction temperature, 5.0 for the solvent to solid ratio and 0.0 M for the saline concentration. At these extraction conditions, the maximum protein recovery was 72.75% resulting in a product containing 93.29% protein on a dry basis.
Food processing.
http://etd.lib.metu.edu.tr/upload/3/12606434/index.pdf
https://hdl.handle.net/11511/15483
Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats
E. Gürgen, “Pea protein isolate production,” M.S. - Master of Science, Middle East Technical University, 2005.
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