Journal
JOURNAL OF FOOD ENGINEERING
Volume 56, Issue 2-3, Pages 119-129Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0260-8774(02)00241-8
Keywords
wrinkled peas; protein products; functional properties
Categories
Ask authors/readers for more resources
Both precipitation and ultrafiltration processes were investigated for their potential to produce protein products from aqueous wrinkled pea extracts. As far as the maximum possible protein yield and the protein content of the products are concerned there was virtually no difference between protein recovery by precipitation processes (heat-, acid- and heat-acid-precipitation) and ultrafiltration. In all cases protein concentrates with protein contents greater than or equal to 70% were obtained and about 60-65% of the dissolved protein was recovered. The functional properties of the products differed in dependence on the process used for their recovery. The products obtained by ultrafiltration were superior to those obtained by precipitation, in particular with regard to their solubility, their fat-binding capacity, their emulsifying activity and their foam-forming capacity. In this respect the products could be compared to commercially produced protein isolates from soybeans and smooth peas. In some cases they were even superior to these. (C) 2002 Elsevier Science Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available