Functional Properties of Pea Protein Isolate Subjected to Phenol Removal and Alkali Treatment

doi:10.7506/spkx1002-6630-201323001

Abstract

Abstract:

Pea protein isolate (PPI) was prepared from defatted pea flour by sequential treatment with methanol followed by
acetone and then subjected to alkali treatment. The effects of phenol removal (with methanol/acetone extraction) and alkali
treatment at pH 12 on the particle size, solubility and emulsifying properties of PPI were investigated. The amino acid profile
and protein subunit changes were examined to elucidate the relationship between protein structure and functionality. Gentisic
acid, hydroxybenzoic acid, coumaric acid and ferulic acid were identified using HPLC with phenolic compound standards.
Decreased protein particle size and improved solubility and emulsifying properties were observed in PPI after both treatments.
These processes also selectively removed some polypetides rich in arginine and cysteine. However, alkali treatment
was more effective to improve protein functionality than phenol removal.

Key words: pea protein isolate, phenol removal, alkali treatment, functionality

CLC Number:

TS229

JIANG Jiang1，ZHU Bo1，LIU Yuan-fa1,*，XIONG You-ling L.2. Functional Properties of Pea Protein Isolate Subjected to Phenol Removal and Alkali Treatment[J]. FOOD SCIENCE, 2013, 34(23): 1-5.

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