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Description: Peas (Pisum sativum L.) are an extensively grown crop in Canada for export. Pea protein concentrates (PPC) can be produced by air classification of milled peas which typically yields a protein concentration of 50% (dry weight), with the remainder comprising of insoluble carbohydrate material. Further concentration of the protein would add value to processed pea products and potentially improve their functional properties and increase the potential for utilization in various agri-food applications. Studies have shown that foam fractionation is an effective technique for concentrating surface-active compounds such as proteins, based on their affinity to foam. Therefore, the aim of our study was to investigate the application of foam fractionation for the concentration of pea proteins. The effect of initial protein concentration, pH, air flow rate and liquid loading volume were studied as parameters influencing the performance indicators of the total protein recovery percentage and enrichment ratio. Our results showed that the pea protein can be effectively concentrated using foam fractionation and provides an attract alternative to existing purification techniques employed for the recovery of target compounds from dilute solutions, such as affinity chromatography, dialysis, isoelectric precipitation, super critical fluid extraction, and ultrafiltration.

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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 7 - Processing

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Publication type: Presentation
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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