Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties
Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present stu...
Ausführliche Beschreibung
Autor*in: |
Pooja, B. K. [verfasserIn] Sethi, Shruti [verfasserIn] Bhardwaj, Rakesh [verfasserIn] Chawla, Gautam [verfasserIn] Kumar, Rajesh [verfasserIn] Joshi, Alka [verfasserIn] Bhowmik, Arpan [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2023 |
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Schlagwörter: |
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Anmerkung: |
© The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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Übergeordnetes Werk: |
Enthalten in: Vegetos - Springer Nature Singapore, 2005, 37(2023), 3 vom: 30. Juni, Seite 1131-1141 |
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Übergeordnetes Werk: |
volume:37 ; year:2023 ; number:3 ; day:30 ; month:06 ; pages:1131-1141 |
Links: |
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DOI / URN: |
10.1007/s42535-023-00667-5 |
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Katalog-ID: |
SPR056563264 |
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520 | |a Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. | ||
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650 | 4 | |a Iso-electric precipitation |7 (dpeaa)DE-He213 | |
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650 | 4 | |a Protein extraction |7 (dpeaa)DE-He213 | |
700 | 1 | |a Sethi, Shruti |e verfasserin |0 (orcid)0000-0002-2091-3048 |4 aut | |
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700 | 1 | |a Chawla, Gautam |e verfasserin |4 aut | |
700 | 1 | |a Kumar, Rajesh |e verfasserin |4 aut | |
700 | 1 | |a Joshi, Alka |e verfasserin |4 aut | |
700 | 1 | |a Bhowmik, Arpan |e verfasserin |4 aut | |
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10.1007/s42535-023-00667-5 doi (DE-627)SPR056563264 (SPR)s42535-023-00667-5-e DE-627 ger DE-627 rakwb eng 580 VZ 630 580 VZ Pooja, B. K. verfasserin aut Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. Freeze drying (dpeaa)DE-He213 FTIR (dpeaa)DE-He213 Iso-electric precipitation (dpeaa)DE-He213 Pea pod waste (dpeaa)DE-He213 Protein extraction (dpeaa)DE-He213 Sethi, Shruti verfasserin (orcid)0000-0002-2091-3048 aut Bhardwaj, Rakesh verfasserin aut Chawla, Gautam verfasserin aut Kumar, Rajesh verfasserin aut Joshi, Alka verfasserin aut Bhowmik, Arpan verfasserin aut Enthalten in Vegetos Springer Nature Singapore, 2005 37(2023), 3 vom: 30. Juni, Seite 1131-1141 (DE-627)670214809 (DE-600)2632294-8 2229-4473 nnns volume:37 year:2023 number:3 day:30 month:06 pages:1131-1141 https://dx.doi.org/10.1007/s42535-023-00667-5 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 37 2023 3 30 06 1131-1141 |
spelling |
10.1007/s42535-023-00667-5 doi (DE-627)SPR056563264 (SPR)s42535-023-00667-5-e DE-627 ger DE-627 rakwb eng 580 VZ 630 580 VZ Pooja, B. K. verfasserin aut Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. Freeze drying (dpeaa)DE-He213 FTIR (dpeaa)DE-He213 Iso-electric precipitation (dpeaa)DE-He213 Pea pod waste (dpeaa)DE-He213 Protein extraction (dpeaa)DE-He213 Sethi, Shruti verfasserin (orcid)0000-0002-2091-3048 aut Bhardwaj, Rakesh verfasserin aut Chawla, Gautam verfasserin aut Kumar, Rajesh verfasserin aut Joshi, Alka verfasserin aut Bhowmik, Arpan verfasserin aut Enthalten in Vegetos Springer Nature Singapore, 2005 37(2023), 3 vom: 30. Juni, Seite 1131-1141 (DE-627)670214809 (DE-600)2632294-8 2229-4473 nnns volume:37 year:2023 number:3 day:30 month:06 pages:1131-1141 https://dx.doi.org/10.1007/s42535-023-00667-5 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 37 2023 3 30 06 1131-1141 |
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10.1007/s42535-023-00667-5 doi (DE-627)SPR056563264 (SPR)s42535-023-00667-5-e DE-627 ger DE-627 rakwb eng 580 VZ 630 580 VZ Pooja, B. K. verfasserin aut Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. Freeze drying (dpeaa)DE-He213 FTIR (dpeaa)DE-He213 Iso-electric precipitation (dpeaa)DE-He213 Pea pod waste (dpeaa)DE-He213 Protein extraction (dpeaa)DE-He213 Sethi, Shruti verfasserin (orcid)0000-0002-2091-3048 aut Bhardwaj, Rakesh verfasserin aut Chawla, Gautam verfasserin aut Kumar, Rajesh verfasserin aut Joshi, Alka verfasserin aut Bhowmik, Arpan verfasserin aut Enthalten in Vegetos Springer Nature Singapore, 2005 37(2023), 3 vom: 30. Juni, Seite 1131-1141 (DE-627)670214809 (DE-600)2632294-8 2229-4473 nnns volume:37 year:2023 number:3 day:30 month:06 pages:1131-1141 https://dx.doi.org/10.1007/s42535-023-00667-5 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 37 2023 3 30 06 1131-1141 |
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10.1007/s42535-023-00667-5 doi (DE-627)SPR056563264 (SPR)s42535-023-00667-5-e DE-627 ger DE-627 rakwb eng 580 VZ 630 580 VZ Pooja, B. K. verfasserin aut Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. Freeze drying (dpeaa)DE-He213 FTIR (dpeaa)DE-He213 Iso-electric precipitation (dpeaa)DE-He213 Pea pod waste (dpeaa)DE-He213 Protein extraction (dpeaa)DE-He213 Sethi, Shruti verfasserin (orcid)0000-0002-2091-3048 aut Bhardwaj, Rakesh verfasserin aut Chawla, Gautam verfasserin aut Kumar, Rajesh verfasserin aut Joshi, Alka verfasserin aut Bhowmik, Arpan verfasserin aut Enthalten in Vegetos Springer Nature Singapore, 2005 37(2023), 3 vom: 30. Juni, Seite 1131-1141 (DE-627)670214809 (DE-600)2632294-8 2229-4473 nnns volume:37 year:2023 number:3 day:30 month:06 pages:1131-1141 https://dx.doi.org/10.1007/s42535-023-00667-5 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 37 2023 3 30 06 1131-1141 |
allfieldsSound |
10.1007/s42535-023-00667-5 doi (DE-627)SPR056563264 (SPR)s42535-023-00667-5-e DE-627 ger DE-627 rakwb eng 580 VZ 630 580 VZ Pooja, B. K. verfasserin aut Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. Freeze drying (dpeaa)DE-He213 FTIR (dpeaa)DE-He213 Iso-electric precipitation (dpeaa)DE-He213 Pea pod waste (dpeaa)DE-He213 Protein extraction (dpeaa)DE-He213 Sethi, Shruti verfasserin (orcid)0000-0002-2091-3048 aut Bhardwaj, Rakesh verfasserin aut Chawla, Gautam verfasserin aut Kumar, Rajesh verfasserin aut Joshi, Alka verfasserin aut Bhowmik, Arpan verfasserin aut Enthalten in Vegetos Springer Nature Singapore, 2005 37(2023), 3 vom: 30. Juni, Seite 1131-1141 (DE-627)670214809 (DE-600)2632294-8 2229-4473 nnns volume:37 year:2023 number:3 day:30 month:06 pages:1131-1141 https://dx.doi.org/10.1007/s42535-023-00667-5 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_266 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 37 2023 3 30 06 1131-1141 |
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Enthalten in Vegetos 37(2023), 3 vom: 30. Juni, Seite 1131-1141 volume:37 year:2023 number:3 day:30 month:06 pages:1131-1141 |
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K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. 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author |
Pooja, B. K. |
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Pooja, B. K. ddc 580 ddc 630 misc Freeze drying misc FTIR misc Iso-electric precipitation misc Pea pod waste misc Protein extraction Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties |
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580 VZ 630 580 VZ Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties Freeze drying (dpeaa)DE-He213 FTIR (dpeaa)DE-He213 Iso-electric precipitation (dpeaa)DE-He213 Pea pod waste (dpeaa)DE-He213 Protein extraction (dpeaa)DE-He213 |
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ddc 580 ddc 630 misc Freeze drying misc FTIR misc Iso-electric precipitation misc Pea pod waste misc Protein extraction |
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Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties |
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Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties |
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Pooja, B. K. Sethi, Shruti Bhardwaj, Rakesh Chawla, Gautam Kumar, Rajesh Joshi, Alka Bhowmik, Arpan |
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isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties |
title_auth |
Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties |
abstract |
Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
abstractGer |
Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
abstract_unstemmed |
Abstract Pea pod shell as a solid waste in processing industries remains unutilized and is discarded as waste. Pea pod powder (PPP) prepared from pea pod waste was found to have 15.79% protein on dry weight basis (db) making it an excellent source of sustainable and vegan protein. In the present study, protein was extracted from PPP using two protocols (A and B) and subjected to air drying (AD-A and AD-B of method A and B, respectively) and freeze drying (FD-A and FD-B of method A and B, respectively). Based on the protein content, the best pH combination for protein extraction and precipitation was identified by employing factorial analysis of variance. Results revealed that pH combination 12.0 (alkali extraction)—3.5 (protein precipitation) was optimum for maximum protein yield (AD-A 48.68%, FD-A 50.64%, AD-B 60.45% and FD-B 63.10% db) from pea pod powder. FTIR spectra for all samples showed characteristic peaks corresponding to the secondary structure of proteins. Further, upon functionality evaluation FD-B protein was found best with higher protein content, high foaming capacity, emulsion stability, low moisture with good foam stability and emulsion capacity. However, sample AD-B was competitive with FD-B in terms of protein yield (60.33% vs 62.76% db), functionality and better handling. Therefore, we recommend heat assisted extraction method of pea pod protein that has been dried under forced air as a feasible low-cost alternative for manufacturing protein concentrate. Thus, the obtained pea pod protein can be incorporated as a high value supplement in human diets. © The Author(s) under exclusive licence to Society for Plant Research 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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title_short |
Isoelectric precipitation of protein from pea pod and evaluation of its physicochemical and functional properties |
url |
https://dx.doi.org/10.1007/s42535-023-00667-5 |
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Sethi, Shruti Bhardwaj, Rakesh Chawla, Gautam Kumar, Rajesh Joshi, Alka Bhowmik, Arpan |
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up_date |
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score |
7.402669 |