Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties

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Print ISSN : 0970-4078.
Online ISSN : 2229-4473.
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Doi: 10.1007/s42535-023-00667-5
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Keywords: Freeze drying, FTIR, Iso-electric precipitation, Pea pod waste, Protein extraction


Abstract


Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets.


Freeze drying, FTIR, Iso-electric precipitation, Pea pod waste, Protein extraction


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Acknowledgements


The authors wish to acknowledge the Rajiv Gandhi National Fellowship received from UGC by Ms. Pooja B.K. during the course of her degree programme.


Author Information


Pooja B. K.
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Sethi Shruti
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
docsethi@gmail.com

Bhardwaj Rakesh
Germplasm Evaluation Division, ICAR-National Bureau of Plant Genetic Resources, New Delhi, India


Chawla Gautam
Division of Nematology, ICAR-Indian Agricultural Research Institute, New Delhi, India


Kumar Rajesh
Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi, India

Joshi Alka
Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India

Bhowmik Arpan
ICAR-Indian Agricultural Research Institute, Gogamukh, India