Pea Protein Extraction Techniques: A Comparative Study With Commercial Pea and Soy Proteins

Two common methods used to separate plant‐based proteins are wet extraction and dry fractionation. To identify the most suitable industrial applications, this study investigated the effects of wet extraction and dry fractionation on the physicochemical and functional properties of the Australian yellow field pea proteins, comparing them against commercial pea and soy protein isolates. Pea proteins extracted by wet extraction and dry fractionation showed significant differences in protein content, surface characteristics, structure, and functional properties, whereas no significant difference was seen in their essential amino acid content. Notably, both lab‐processed pea fractions maintained superior structural integrity compared to heavily denatured commercial market controls. Specifically, dry‐fractionated pea protein concentrates showed reduced protein denaturation as compared to wet‐extracted pea protein isolates, as reflected by their higher solubility (77.3% vs. 66.1%), lower surface hydrophobicity (345.2 vs. 650), and smaller particle size (314 vs. 603 nm). Conversely, wet extraction enhanced water‐holding capacity, whereas dry fractionation exhibited superior emulsifying activity. In comparison, both commercial pea and soy protein isolates were more denatured, with lower solubility, larger particle sizes, and higher hydrophobicity. Ultimately, these distinct functional profiles demonstrate that the extraction method directly dictates the protein's final characteristics, highlighting the importance of selecting the most suitable processing method tailored to specific food industry applications.