POTENTIAL POSSIBILITIES OF INDUSTRIAL PEA PROTEIN ISOLATE PRODUCTION

The aim of the study is to analyze various extraction methods aimed at obtaining pea protein isolate, to develop a technology for obtaining pea protein isolate using the soft fractionation method. Objectives: to analyze the chemical composition of yellow field peas (Pisum sativum L.); to determine the optimal conditions for obtaining pea protein isolate; to study the physicochemical properties of the obtained pea protein isolate and to determine its biological value. The object is pea beans harvested in 2023 and the isolate obtained from them using the soft fractionation method. In order to determine the relevance of the study on the use of pea protein isolate as a high-protein component of the diet and an alternative to animal proteins, an analysis of the market and the total turnover of this product was carried out, showing an increase in sales of pea isolate in Europe in recent years by 1.2 times, respectively. Analysis of the chemical composition of the raw material showed a total water content of 9–14 %, protein 22–24, fat 1.2–2 and starch 41–46 % per 100 g of product. In order to preserve the overall protein structure and properties, soft filtration was chosen to obtain the isolate. This is a gentle method for obtaining protein, despite the partial reduction in functional properties, by combining crushed seeds with water, followed by filtration of the suspension and drying the resulting dry residue. The resulting pea protein isolate contains 5 % water, 88 % protein, 0.9 % fat and 1% starch compared to the original raw material. The content of essential amino acids in this isolate shows the advantage of the studied sample with FAO/WHO reference indicators. For example, the content of phenylalanine and tyrosine in the plant protein isolate exceeds that of 52 mg/g protein, and lysine by 17 mg/g protein. The results indicate the possibility of using pea protein isolate as a high-protein component for the production of food products with increased nutritional value.