Enhancing Yellow Pea Protein Extraction and Purification Through Ultrafiltration

The growing demand for sustainable, high-quality plant-based proteins has increased the need for efficient extraction and purification methods for yellow pea protein (<i>Pisum sativum</i> L.). Conventional techniques, such as isoelectric precipitation (IEP) and wet fractionation, often result in moderate protein recovery (50-70%), reduced functionality, and high water consumption. This study evaluates ultrafiltration (UF) as a mild, membrane-based alternative for yellow pea protein extraction. Under optimized conditions, UF achieved protein recovery above 85% while maintaining high solubility (>90%) and emulsification capacity. Additionally, incorporating water recycling into the UF process reduced total water use by up to 60%. These results demonstrate that UF offers a more efficient and environmentally sustainable approach for producing functional yellow pea protein compared with traditional methods.