Characterization of industrial pea canning by-product and its protein concentrate obtained by optimized ultrasound-assisted extraction

This work aimed to optimize protein extraction from an industrial pea canning by-product by developing an ultrasound-assisted alkaline solubilization and isoelectric precipitation method. Proximate composition and microbial contamination (total bacterial count, total lactic acid bacteria, Enterobacteriaceae, yeasts and moulds) were assessed in the wet by-product. The protein concentrate obtained, the dry by-product and a commercial pea flour were analysed for protein content, water activity, colour and techno-functional properties. The optimal extraction conditions from the wet by-product were liquid-solid ratio 20 mL/g, pH 11, ultrasound amplitude 80 μm, time 2 × 30 min. The extraction from the dry by-product was not feasible. Sonication reduced extraction time from 4 h (magnetic stirring method) to 1 h and increased three-fold the extraction recovery (from 21.5% to 66.6%). The concentrate had a 74.8 g/100 g DM protein content. The SDS-PAGE revealed protein degradation in some specimens, probably because of fermentation and enzymatic hydrolysis before sampling. However, the microbial counts in the concentrate, mainly related to lactic acid bacteria, were always below the guideline values. Our results demonstrate that the pea canning by-product is a valuable raw material for protein recovery and that the proposed method allows rapid and direct treatment, avoiding drying costs and microbial proliferation.