Pea protein isolate production

Download
index.pdf
2005
Gürgen, Emre
Show full item record
101
views
52
downloads
Pea seeds were tempered at moisture contents of 12.0?0.1, 13.0?0.1, 14.0?0.1 and 15.0?0.3%. The seeds with different moisture contents were then milled and fractioned according to the particle size of 53, 106, 212, 425 and 850 æm. Tempering the pea seeds (12.0?0.1, 13.0?0.1, 14.0?0.1 and 15.0?0.3%) did not significantly affect the mass and protein fraction in comparison with the pea seeds that are not tempered (11.45?0.05%). For the production of pea protein isolate, aqueous-solvent extraction method was used. The protein was extracted with an alkali solution from the ground pea-seeds and precipitated from the extract by bringing the pH down to isoelectric point (pH=4.5). The precipitated protein was separated from the supernatant by centrifugation. The effects of extraction parameters on the yield of extraction such as pH, particle size, temperature, solvent to solid ratio, and salt were studied. The maximum yields were obtained at these conditions; pH: 12.0 for the alkalinity of the extraction medium, 53 æm for the particle size, 40?C for the extraction temperature, 5.0 for the solvent to solid ratio and 0.0 M for the saline concentration. At these extraction conditions, the maximum protein recovery was 72.75% resulting in a product containing 93.29% protein on a dry basis.
Food processing.
http://etd.lib.metu.edu.tr/upload/3/12606434/index.pdf
https://hdl.handle.net/11511/15483
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Antioxidative and free radical scavenging properties of rosemary extract
Basaga, H; Öztekin, Ceren; Acikel, F (Elsevier BV, 1997-01-01)
Autoxidation of corn and soybean oils was prevented in the presence of 0.1 g/kg rosemary (Rosemarinus officinalis L.) extract and butylated hydroxy toluene (BHT). At the end of a 4-d period, the peroxide value in corn oil reached 13.0 and 8.2 in the presence of rosemary extract and BHT respectively. For soybean oil, the peroxide value was found to be 10.0 and 6.6 in the presence of rosemary extract and BHT respectively Rosemary extract and BHT when added as mixtures of 75:25, 50:50 and 25:75 had a synergist...
Drying of carrots in microwave and halogen lamp-microwave combination ovens
Şümnü, Servet Gülüm; Öztop, Halil Mecit (Elsevier BV, 2005-01-01)
Carrot slices were dried by using microwave, halogen lamp-microwave combination and hot-air drying. Microwave and halogen lamp-microwave combination drying were applied after carrots were dried to 0.47 kg moisture/kg dry solid by hot-air drying. Drying time, rehydration capacity and colour of the carrots dried by different methods were compared. The increase in microwave oven power level decreased the drying time. Microwave drying at the highest power and halogen lamp-microwave combination drying reduced th...
Inactivation of peroxidase and lipoxygenase in green beans, peas and carrots by a combination of high hydrostatic pressure and mild heat treatment
Akyol, Çağdaş; Bayındırlı, Alev; Department of Food Engineering (2004)
In this study, the efficiency of high-pressure treatment (HHP, 250 - 450 MPa) with the combination of heat treatment (20 - 70oC) on peroxidase (POD) and lipoxygenase (LOX) inactivation in green beans, green peas and carrots was investigated for blanching purposes. Two steps treatments were also performed by pressurization at 250 MPa at 20°C for 15- 60 min and then by water blanching at 40-70°C. For green beans, 25 % residual activity was obtained by water blanching at 50°C for 15 min after the pressurizatio...
Effect of pretreatment and air temperature on the drying rate, rehydration capacity and color of artichoke
Parin, Harika; Esin, Ali; Department of Food Engineering (2004)
In this study, cleaned artichoke hearts belonging to three different ages were dried under constant external conditions at 50, 60 and 70°C using an air inlet velocity of 8.1 m/s. The sample to be dried was pretreated either by keeping it in distilled water or 1% (w/v) ascorbic acid or sodium bisulfite solutions for 30 minutes at the corresponding drying temperatures. Further, for comparison, the use of citric acid solution, increasing the concentrations of the solutions, reducing the pretreatment time, effe...
PEROXIDASE AND LIPOXYGENASE INACTIVATION DURING BLANCHING OF GREEN BEANS GREEN PEAS AND CARROTS
GÜNEŞ, Benan; Bayındırlı, Alev (Elsevier BV, 1993-01-01)
Peroxidase and lipoxygenase inactivation and ascorbic acid retention were studied during water and microwave blanching of peas, green beans and carrots. A first order kinetic model was assumed to analyse thermal inactivation of enzyme systems which consist of heat labile and heat resistant fractions. Lipoxygenases and peroxidases were used as blanching indicator enzymes during the experiments. Ascorbic acid retention during blanching was higher in vegetables when lipoxygenases were selected as the indicator...
Citation Formats
E. Gürgen, “Pea protein isolate production,” M.S. - Master of Science, Middle East Technical University, 2005.
METU IIS - Integrated Information Service open@metu.edu.tr