Uken Sukaeni Sanusi Soetrisno for the degree of Doctor of Philosophy in Nutrition and Food Management presented on October , 1991.

Title: Characterization of Yellow Pea (Pisum Sativum L. Miranda) Proteins and The Proteinate Functional Properties

Abstract approved: Zoe Ann Holmes

Response surface methodology was used to study yield of protein extractions, nitrogen content and solubility, least gelation concentration, fat absorption, and emulsification of protein yellow peas. Independent variables were Temperature, oC(T) and pH(P), with acid (pH=4.0, AP), MgSO4 (MAP) or CaCl2.2H2O (CAP) as coagulants. Amino acid composition, calcium content, and molecular weight pattern were also evaluated. Amino acid composition showed similar ratio of hydrophilic to hydrophobic (60:40) on all proteinate, with AP contained the lowest amount. Molecular weight pattern was no different among three proteinates, with MW from 13-68kD per subunit; it showed S-S bonds mostly at subunit with MW=50-54 KD. CAP contained 3.04% Ca, compared to only 0.03 for both AP and MAP.

All proteinate contained similar amounts of N (12.3-12.7%). Although N was similar, the proteinates had different solubility. AP had highest solubility (9-81%), while the other two were around 4-17%, at pH 5-7.Yield (g/100g flour) of AP was affected by different P-T combinations, while MAP or CAP was not.

Least gelation concentration was 18% for AP, and 15% for MAP or CAP. AP had maximum fat absorption about 534.2%, while MAP and CAP were optimum at 448.6 or 456.1%, respectively. All proteinate had similar emulsion capacity (58-60mL/g protein) with AP as the most stable.

Updated: Wednesday, June 20, 2007.