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Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods

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Abstract

The effect of two different extraction methods (alkaline extraction isoelectric precipitation––AEIP and salt extraction dialysis––SE) on the production of protein isolates from four different pulse types grown in Canada (yellow pea-YP, green lentil-GL, chickpea-CH and navy bean-NB) were studied for their physicochemical, functional, and nutritional properties. The extraction method and type of pulse had an effect on protein and extraction yields. The method used for extraction had an influence on the surface properties as well as the functionality of the isolated proteins. SE-produced isolates presented higher solubility, foaming capacity and emulsion activity than those prepared through AEIP. Protein quality results showed that higher in-vitro protein digestibility (IVPD) and in-vitro protein digestibility corrected amino-acid scores (IV-PDCAAS) were achieved for proteins obtained through AEIP than those prepared for SE samples. The current study contributes to a better understanding of the effects of extraction methods on the resulting protein characteristics and properties of different pulses grown in Canada, which can impact their suitability for different product applications.

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Funding

The financial support for the present study was provided through Agriculture and Agri-Food Canada’s AgriScience Program (Canadian Pulse Science Research Cluster) under the Canadian Agricultural Partnership, the Saskatchewan Pulse Growers, the Alberta Pulse Growers, the Manitoba Pulse and Soybean Growers, and the Natural Sciences and Engineering Research Council of Canada Discovery grant program.

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Authors and Affiliations

  1. Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada

    Federica Higa & Michael T. Nickerson

  2. Department of Food and Human Nutritional Sciences, Winnipeg, MB, Canada

    James D. House

  3. Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

    James D. House

  4. Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK, S7N 5A8, Canada

    Michael T. Nickerson

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  1. Federica Higa
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  2. James D. House
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  3. Michael T. Nickerson
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Contributions

FH contributed to the experimental design, collection and interpretation of the data, and drafting of the manuscript; JH measured amino acid profiles for all ingredients and edited the manuscript; whereas MN as the project leader contributed to the experimental design and editing of the final manuscript.

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Correspondence to Michael T. Nickerson.

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Higa, F., House, J.D. & Nickerson, M.T. Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods. Eur Food Res Technol 250, 273–286 (2024). https://doi.org/10.1007/s00217-023-04385-9

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