Functionality and nutritional properties of yellow pea, green lentil, chickpea, and navy bean proteins extracted by different methods

The effect of two different extraction methods (alkaline extraction isoelectric precipitation--AEIP and salt extraction dialysis--SE) on the production of protein isolates from four different pulse types grown in Canada (yellow pea-YP, green lentil-GL, chickpea-CH and navy bean-NB) were studied for their physicochemical, functional, and nutritional properties. The extraction method and type of pulse had an effect on protein and extraction yields. The method used for extraction had an influence on the surface properties as well as the functionality of the isolated proteins. SE-produced isolates presented higher solubility, foaming capacity and emulsion activity than those prepared through AEIP. Protein quality results showed that higher in-vitro protein digestibility (IVPD) and in-vitro protein digestibility corrected amino-acid scores (IV-PDCAAS) were achieved for proteins obtained through AEIP than those prepared for SE samples. The current study contributes to a better understanding of the effects of extraction methods on the resulting protein characteristics and properties of different pulses grown in Canada, which can impact their suitability for different product applications.