Techno-functional properties of yellow pea protein isolates extracted using deep eutectic solvent and conventional extraction methods

Abstract: Adopted protein extraction methods (PEM) has been reported to influence the functional properties of plant-based protein. Commonly used PEM although rendered protein with high purity. These methods have varying impacts on the extracted protein’s techno-functional properties.

Objective: This study compares the functional properties of yellow pea protein extracted using eco-friendly deep eutectic solvent (DES) to different conventional protein extraction methods [salt precipitation (SP), alkaline extraction (pH), and air clarification (AC)].

Methods: DES was prepared by mixing choline chloride and glycerol (1:2, mol ratio), followed by vigorous agitation for 2 h at 85 °C. Protein was extracted from yellow pea powder (YPP) using 60% DES in water (w/w). Simultaneously, yellow pea protein was extracted from YPP using SP, pH, and AC extraction methods. Commercial protein from YPP was used as the reference protein. The functional properties of all isolated proteins were determined. Data were analyzed using one-way ANOVA followed by mean separation with the Tukey test using Minitab software.

Results: The protein solubility of the protein isolates at different pH varies (p < 0.05). All extracted proteins showed high solubility compared to the commercial protein (YPP-CO). Regardless of the extraction methods, water and oil holding capacities were slightly different for the extracted protein but were slightly higher for YPP-CO. Emulsifying and foaming properties were higher for protein extracted using DES and SP than other methods and YPP-CO (p < 0.05). In conclusion, protein extracted with DES had high solubility, emulsification, and foaming properties.

Significance of your research to the AOCS membership: DES showed promising potential as a green and innovative protein extraction method, which could meet the demand for developing protein ingredients with unique functionalities. From the protein industrial standpoint, the new ingredients can meet the functionality requirement.