Proteins were obtained from pea seeds. Protein solubility, water and oil absorption capacity, emulsifying capacity and emulsion stability, foaming capacity and foam stability were used to determine the pea a chemical and functional properties of protein. The pea protein, obtained by alkaline (NaOH 0.1 N) solubilization (pH 10) and 1:10 (gm/ml) ratio followed by TCA/Acetone precipitation, displayed the highest protein content and the best functional properties. The profiles of the solubility curves corresponding to the participated pea protein (PPP) indicate a minimum solubility at pH ranging from 4-10. The emulsifying capacity of pea participated pea protein was low (3.2) but it has high emulsifying stability (98.9). PPP show a high foaming capacity at pH2 and the suitable time to form the foam is 30 min. the high stability of foam was 78.8%. The result of this study emphasized that PPP has an ability to absorb water more than oil. Thus, the experimental suggesting that PPP can be successfully used as food ingredient due to its nutritional value, chemical composition and functional properties.
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Elgubbi et al. (2022) studied this question.
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