Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate

• Published in: Food science & technology 2021-08, Vol.148, p.111702, Article 111702
• Main Authors: Zhu, Hong-Guang, Tang, Han-Qi, Cheng, Yong-Qiang, Li, Zai-Gui, Tong, Li-Tao
• Format: Article
• Language: English
• Subjects: Dry separation; Pisum sativum; Protein functionalities; Protein structure; Wet separation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111702

The process of replacing animal proteins with plant-based proteins is still faced with the uncertain structural and processing properties of the isolated plant proteins. This study evaluated pea proteins obtained by dry (air classification combined with electromagnetic separation) and wet (isoelectric point precipitation) separation at the process-function-product level. The results showed that there was a significant difference in the purity of the isolated pea proteins obtained by dry (72.3 ± 0.7 g/100 g) and wet (89.2 ± 0.5 g/100 g) separation. High performance liquid chromatography, SDS gel electrophoresis and fluorescence analysis techniques showed that the dry-separated proteins maintained their native structure and presented excellent solubility and water absorption property, which lead to a porous and soft meat analogue. Although the wet separation resulted in denaturation of the protein, the essential amino acids contents were closer to the recommended level. Due to its higher purity, wet-separated proteins had better emulsification and foaming properties, and the resulting dough was more solid-like with higher hardness than dry-separated proteins. This study allowed a deeper understanding of pea proteins obtained by dry and wet separation and their potential use in the development of meat analogues. [Display omitted] •Wet separation improves the ratio of essential amino acids in pea proteins.•Dry separation maintains the natural structure and composition of the proteins.•Dry protein concentrate has high solubility and water holding capacity.•High purity wet protein isolate has better emulsification and foaming properties.•The meat analogues prepared by dry protein concentrate are soft and juicy.