Harnessing Response Surface Methodology for Superior Pea Protein Isolate: A Multi-Response Optimization Strategy

Abstract

Demand for plant-based proteins is continuously increasing as an alternative to animal proteins, while animal protein consumption is under serious debate because it raises concerns about agriculture, health, and animal welfare. Vegetable proteins can be derived from legumes, cereals, and oilseeds, and pea protein is a sustainable, low-cost, and high-quality alternative to animal and soy proteins. This study evaluated dried green pea flour and optimised pea protein isolate extraction using response surface methodology. The proximate composition of dried green pea flour was analysed, revealing a moisture content of 7.5g/100g and protein and fat contents of 24.5 and 8.78 g/100g, respectively. Attempts were made to optimise the process variables (solvent pH and solid:solvent ratio) for the effective extraction of pea protein isolates through the alkali-acid extraction method using response surface methodology, and the quality parameters (recovery ratio and yield) of the extracted protein isolate were examined. The highest protein content found in pea protein isolate extracted using (Alkali-Acid Isoelectric Precipitation) AAIP was 86.5 g/100g, with extraction and recovery yields of 14.68% and 51.53%, respectively, compared with the salt-extracted method, which produced 81.9g/100g protein, with extraction and recovery yields of 9.81% and 32.73%, respectively. The physical and functional aspects of the pea protein isolates were evaluated, with the highest bulk density (125.1 Kg/m3) and emulsifying capacity (64.4%) observed in this vegan protein isolate. The isolated protein was rich in both essential and non-essential amino acids, including lysine, leucine, valine, glutamic acid, aspartic acid, and arginine. This pea protein isolate can be used in food formulations and product development because of its physico-functional properties.