Development of a process technology for production of Pea Peel protein isolate from green pea peel powder using isolation technique

Abstract

This project was undertaken to standardize the process parameters involved in the preparation a of production of pea peel protein isolate from green pea peel powder using isolation technique. The study also included nutritional and functional properties of the product. Pea peel protein isolate were successfully prepared from hot air dried peel powder by alkaline extraction method. The optimized parameters for hot air dried peel powder were hot air temperature of 40° C and corresponding functional properties were: solubility (9.7%), foam capacity (24.5%) foam stability (19.5%) and water absorption capacity (4.89 %) at pH 9, whereas for pea peel protein isolate were: solubility (51.3%), foam capacity (56.8%), foam stability (43.1%) and water absorption capacity (3.43 %) at pH 9.