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Nahrung. 2001 Oct;45(6):399-401.

Isolation and study of the functional properties of pea proteins.

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Budapest University of Technology and Economics, Department of Biochemistry and Food Technology, Pf. 91, H-1521 Budapest, Hungary.


Proteins of pea seeds were isolated after defatting with hexane using alkaline (0.1 M sodium hydroxide) extraction and acid (HCl) precipitation. Concentrates were also prepared by hexane extraction and ethanolic extraction (pH = 5). Gross chemical composition amino acid content and functional properties (solubility profile, emulsifying--and foaming properties, water--and oil absorption) were studied. The results were compared with the same parameters of soy and lupin protein products. Although the majority of functional characteristics of isolates were lower in comparison to soy isolates, pea protein concentrate and isolate could be successfully used in bakery products for enrichment in protein and improvement of biological value. Their utilization as meat protein substitute in some Frankfurter type sausages is also possibly.

[Indexed for MEDLINE]

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