Pea protein powder is an emerging new source of protein. Pea isolate supplement is made by extracting protein from yellow peas and is typically used as a supplement to increase the protein content in veggie burgers, energy bars, and smoothies and shakes. Pea protein is a high-quality protein and is used many special diets since it’s naturally vegan and hypoallergenic. Pea protein is a high-quality protein and a great source of iron.
One of the key process components for hydrolyzation of a pea isolate slurry is a Jet Cooker. A jet cooker can provide the correct amount of shear to the slurry and ensure precise slurry heating temperatures.
Research conducted at the University of Idaho & Washington State University identified the following results when using steam injection heating and a Jet Cooker for pea isolate slurry processing:
Direct steam injection (DSI) processing with pH adjustment was investigated to enhance the functionality of pea-rice protein isolate blends (PR). Protein slurries at concentration of 5% (w/w) of commercial pea and rice protein isolates in the ratio of 2:1 (w/w) across a range of steam temperatures (66–107 °C) and pH values (2 −1 1) were studied. After DSI treatment, the PR were freeze-dried to obtain the final dry protein powder. Based on protein solubility profiles, the optimal DSI processing conditions were 107 °C and pH 11. Available lysine was not reduced (P > 0.05) in the blend. Solubility (from 3 to 41%, at pH 7), emulsifying activity index (from 5.9 to 52.5 m2/g), foam stability (from 68.2 to 82.8%), and oil holding capacity (from 1.8 to 4.9 g/g) values increased (P < 0.05) compared to the untreated PR. DSI can modify the functionality of PR without affecting the essential amino acid composition. 1
ProSonix has several customers who are successfully using our C-Series jet cooker for production of pea isolate. Contact us today to learn how a C-Series jet cooker can optimize your process.
School of Food Science, Box 646376, Washington State University, Pullman WA 99164-6376, USA
School of Food Science, 875 Perimeter Dr MS 2312, University of Idaho, Moscow, ID 83844-2312, USA