Black Pea Protein Extraction and Investigation of Physicochemical Characteristics

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2025-04-03 DOI:10.1155/jfpp/2966339

Zhila Alinaqui, Zahra Emam-Djomeh, Maryam Salami, Gholamreza Askari, Neda Aliabbasi

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Abstract

An extraction process was used to obtain a protein isolate from black peas through alkaline solubilization, followed by acid precipitation at the isoelectric point. Zeta potential measurement showed that the isoelectric point of the black pea protein isolate (BPPI) was within the range of 4.3–4.5 mV. The protein content of the obtained isolate was determined to be 88.59%. Further analysis of the extracted protein was conducted to evaluate its physicochemical characteristics, selected functional properties, and amino acid composition, aiming to explore its potential applications in food systems. The obtained isolate exhibited a well-balanced combination of essential amino acids in accordance with the Food and Agriculture Organization (FAO) pattern. The primary elements of BPPI were determined as the 7S and 11S globulins. Differential scanning calorimetry (DSC) measurement showed a slightly lower T_d value (61.5°C) for the obtained isolate. Circular dichroism (CD) spectroscopy results revealed that the unordered structures (Unordered coil+Turn) were the main secondary structure of BPPI. The chosen functional properties related to emulsification and foaming were also evaluated.

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.