Technology of protein isolate from peas (Pisum sativum var. arvense)

Tetyana Golovko, Mykola Golovko, Olha Vasilenko (), Fedir Pertsevoi, Natalia Bolgova, Vasyl Tischenko and Vladyslav Prymenko
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Tetyana Golovko: State Biotechnological University
Mykola Golovko: State Biotechnological University
Olha Vasilenko: Sumy National Agrarian University
Fedir Pertsevoi: Sumy National Agrarian University
Natalia Bolgova: Sumy National Agrarian University
Vasyl Tischenko: Sumy National Agrarian University
Vladyslav Prymenko: Dnipro Faculty of Management and Business of Kyiv University of Culture

Technology audit and production reserves, 2023, vol. 2, issue 3(70), 37-40

Abstract: The object of research is pea (Pisum sativum var. arvense) and pea protein isolate. The chemical composition of pea (Pisum sativum var. arvense) was studied to determine its potential as a new raw material for obtaining protein isolate by pH-shifting treatment. The obtained results confirm the effectiveness of using peas to obtain protein isolate for use in the food industry instead of soy protein isolate. Peas are low in lipids (1.61 % on dry matter), high in crude protein (19.21 % on dry matter), ash (3.41 % on dry matter) and minerals (Se, Fe, Zn, Mn, Cu, Mg, P). The ratio of essential amino acids to replaceable amino acids (0.78), which is higher than the amount recommended by the World Health Organization. Vegetable protein is an alternative to animal protein in the food industry. Protein isolate from peas was obtained by pH-shifting treatment and its chemical composition and functional properties were determined. After pH-shifting treatment, the chemical composition of protein and mineral substances did not show significant changes. The protein content of pea protein isolate was 82.2 %, and the yield of pea protein isolate was 5.6 %. To confirm the functional properties of pea protein isolate, the indicators of moisture-holding capacity (1.05 ml/g) and fat-holding capacity (0.82 ml/g) were investigated. Peas and protein isolate from it showed high functional properties and high-quality chemical composition of proteins and minerals for use in the technology of sausage products, which should be the focus of further research.

Keywords: pea seeds; vegetables; protein isolate; pH-shifting treatment; sausage products; quality characteristics (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:baq:taprar:v:2:y:2023:i:3:p:37-40

DOI: 10.15587/2706-5448.2023.278118

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