Isolation and study of the functional properties of pea proteins

Proteins of pea seeds were isolated after defatting with hexane using alkal ine (0.1 M sodium hydroxide) extraction and acid (HCl) precipitation. Conce ntrates were also prepared by hexane extraction and ethanolic extraction (p H = 5). Gross chemical composition amino acid content and functional proper ties (solubility profile, emulsifying - and foaming properties, water - and oil absorption) were studied. The results were compared with the same para meters of soy and lupin protein products. Although the majority of function al characteristics of isolates were lower in comparison to soy isolates, pe a protein concentrate and isolate could be successfully used in bakery prod ucts for enrichment in protein and improvement of biological value. Their u tilization as meat protein substitute in some Frankfurter type sausages is also possibly.