Isolation and study of the functional properties of pea proteins.

Proteins of pea seeds were isolated after defatting with hexane using alkaline (0.1 M sodium hydroxide) extraction and acid (HCl) precipitation. Concentrates were also prepared by hexane extraction and ethanolic extraction (pH = 5). Gross chemical composition amino acid content and functional properties (solubility profile, emulsifying and foaming properties, water and oil absorption) were studied. The results were compared with the same parameters of soy and lupin protein products. Although the majority of functional characteristics of isolates were lower in comparison to soy isolates, pea protein concentrate and isolate could be successfully used in bakery products for enrichment in protein and improvement of biological value. Their utilization as meat protein substitute in some Frankfurter type sausages is also possibly. Le but de cette etude est de completer les informations sur les isolats de proteines de pois produits par extraction alcaline et leur utilisation potentielle dans la formulation alimentaire. Les resultats sont compares avec ceux de proteines de soja et de lupin. Les proteines de pois peuvent etre utilisees dans les produits de boulangerie pour un enrichissement en proteine et une amelioration de la valeur biologique des produits ainsi que comme substituts aux proteines de viande dans des saucisses.