An increase of health and nutrition awareness in modern society, has meant that people choose more plant protein sources that are low in fat, cholesterol, and sodium (Nutrition News, 1991). While in other parts of the world where malnutrition is still rampant, food high in nutrient density especially affordable food protein, is needed (Jansen and Harper, 1980).

The concerns encourage more research in improving quality of conventional protein sources, and developing new unconventional ones. Soybean proteins are increasingly used by the food industry to provide nutritional quality and a variety of functional properties (Kinsella, 1979). Vegetable proteins as ingredients impart desirable structure, texture, flavor and color characteristics to formulated food products. Such products are either meat analog, meat or seafood or cheese extenders, or incorporated in baked and confectionery goods. This increased utilization of legume protein by the food industry, especially soybean protein (Kinsella, 1979), has accelerated research in the utilization of other legume or seed proteins in foods (Kim et al, 1990; Gebre-Egziabher and Sumner, 1983; Thompson, 1977; Rhee et al, 1972; SriKantha and Erdman, 1987).

It has been widely reported elsewhere that chemical properties, such as nitrogen or protein content, solubility, and amino acid composition will greatly affect nutritional and functional properties of vegetable protein (Elizalde et al, 1991; Kinsella, 1979; Okezie and Bello, 1988). An expanded knowledge of protein structure, size, and varietal differences of legumes or seeds will help food scientists to understand and manipulate their protein properties in food product development (Leterme et al, 1990; Kim et al, 1990; Wang and Damodaran, 1990; Cumming et al, 1973). Examination of protein characteristics will expand the choice of protein sources, and decrease the pressure on the supply and availability of soybean.

A variety of yellow pea (Pisum sativum L. variety Miranda) has been successfully grown and yields a nutrient quality comparable to soybean when used in animal rations (England et al, 1986; Savage et al, 1986). In Oregon, approximately 15 million pounds are produced annually and sold for human consumption, at relatively low prices (Carnes, 1988). If the protein in this yellow pea could be characterized and developed into a viable product, it would be of economic benefit to the farmer.

The objective of this study was to investigate the yields, chemical characteristics, and selected functional properties of the yellow pea protein extracted by acid and salt coagulations. Central composite rotatable design was used to predict the optimum extraction yields that will produce optimum chemical and functional qualities.

Updated: Wednesday, June 20, 2007.