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Cited by 154Proteins in Food SystemsFood Nutrient Composition and Product DevelopmentProtein Hydrolysis and Bioactive Peptides

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Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties

Feyzi, Samira, Milani, Elnaz, Golimovahhed, Q. Ali·2018·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2017.07.031
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Abstract

This research focused on the effect of extraction pH (2.5–10), time (20–80 min) and water: flour ratio (WFR) (5:1–30:1 v/w) on extractability and characterizations of grass pea seed (Lathyrus sativus L.) protein. Protein extraction optimization was successfully performed based on protein content and extraction yield using response surface methodology (RSM). The highest protein extractability (92.5%) was found at acidic condition (pH 2.57), 48 min extraction time and WFR of 10 (v/w). The most extraction yield was occurred at alkaline condition (pH 9.96), higher WFR (15 v/w) and longer extraction time (58 min). Besides, high protein content and acidic medium resulted in significantly (p < 0.05) lighter color (L* value of 53) and better foam stability (100%), while optimized grass pea protein isolate based on extraction yield showed higher foam and emulsifying capacities (87% and 87.5%, respectively). There was no significant difference (p < 0.05) between other functional properties of two optimized grass pea protein isolates (OGPPIs). Further investigations were conducted using two different drying methods including freeze drying and vacuum oven drying. The amino acid content, protein solubility, thermal and color properties, FTIR analysis, surface hydrophobicity and SDS- PAGE pattern demonstrated that the OGPPIs resulted from different media and procedures were considerably different. The presence of more ordered structures including α-helix and β-turn in vacuum oven dried grass pea protein isolate powders was in accordance with their higher denaturation temperature in comparison with freeze dried samples.

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Metadata

Authors
Feyzi, S., Milani, E., & Golimovahhed, Q. A.
Affiliations
  • Ferdowsi University of Mashhad (IR)
  • Academic Center for Education, Culture and Research (IR)
Corresponding author
Milani, Elnaz
ORCID
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2018-01
Volume
74
Pages
187-196
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2017.07.031
OpenAlex
W2740972619
Cited by
154
References
39
Citations by year
2026: 22 · 2025: 22 · 2024: 32 · 2023: 17 · 2022: 22 · 2021: 15 · 2020: 15 · 2019: 7 · 2018: 1
FWCI
6.99
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Hydrocolloids (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
Keywords
Lathyrus sativus, protein extraction optimization, extraction pH, extraction time, foam stability, emulsifying capacity, protein structure, freeze-drying, vacuum oven drying, protein denaturation, protein solubility, amino acid content, color features

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