Open AccessDevelopment of optimal method of obtaining pea isolated proteins for use in breeding for quality
Author(s) -
С В Бобков,
О В Уварова
Publication year - 2020
Publication title -
agrarnaâ nauka evro-severo-vostoka
Language(s) - English
Resource type - Journals
eISSN - 2500-1396
pISSN - 2072-9081
DOI - 10.30766/2072-9081.2020.21.4.408-416
Subject(s) - sativum , pisum , extraction (chemistry) , pea protein , biology , protein purification , yield (engineering) , high protein , isoelectric point , isoelectric focusing , field pea , microbiology and biotechnology , food science , horticulture , chromatography , chemistry , biochemistry , enzyme , materials science , metallurgy
The article provides the results of the experiments on determination of optimal parameters for obtaining isolated proteins from grains of cultivated and wild pea for use in breeding for quality. The flour of pea varieties Sophia, Rodnik and wildaccession k-3370 (Pisum sativum L. ssp. Elatius) were used in the experiment. Isolated pea proteins were obtained based onalkaline extraction and isoelectric precipitation. The experiments were carried out with the use of complete and fractionalfactorial plans with two levels of factors. Extraction and precipitation of protein were conducted in two stages. One hundredgrams of flour were used for extraction. Influence of factors (variety, pH, duration of extraction) on the yield of isolated protein, extraction efficiency, crude protein and fat content in protein isolates was studied. All isolates were characterized by highcontent of crude protein (90.2-93.1 %). It was determined that increase of pH higher than eight led to enhancement of proteinyield and decrease of crude protein content. The results obtained raise the possibility of effective extraction at decreased levelof pH that prevents the formation of toxic chemicals. Increase of pH promoted fat accumulation in protein isolate especiallyat the second stage of extraction. Thus, obtaining protein isolates for evaluation of pea genetic resources should be conductedduring a single cycle of extraction and precipitation. The experiments have not revealed significant differences between cultivated and wild pea as to the technology of extraction. The results of the studies are important for evaluation of pea geneticresources according to functional properties of protein isolates.