Study on process optimization for the extraction of pea protein and its emulsification and foaming activity

doi:10.14088/j.cnki.issn0439-8114.2021.08.028

Abstract

Abstract: Dry peas were used as research objects, which was ground into powder, and water was used as solvent to extract protein from pea flour. The extraction conditions were optimized using response surface analysis and the emulsification and foaming activity of the extracted products was determined. The results of the optimum extraction conditions within the scope of experimental research were as follows, the ratio of raw material to water 1∶30（g∶mL）, the type of enzyme alkali protease, extraction time 50 minutes, ultrasonic power 150 W. Under these conditions, the extraction rate of pea protein was up to 95.64%. The results of emulsification and foaming activity were as follows, emulsion activity 11.27 mL/g, emulsion stability 36.96 min, foaming activity 86.25%, foam stability 33.33%. Therefore, the optimization of pea protein extraction process technology was reasonable and feasible, and pea protein has stronger emulsification activity and emulsification stability, as well as stronger foaming activity and foam stability.

Key words: pea（Pisum sativum Linn）protein, extraction process, response surface analysis, emulsification activity, foaming activity

CLC Number:

DAI Yuan, LENG Jin-song, LU Hong-jia. Study on process optimization for the extraction of pea protein and its emulsification and foaming activity[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(8): 134-139.

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