Hello,
I would like inquire on the process of extraction of protein contents from the green pea by means of decantation. What I know is that a decantation is a separation process in which leaching and washing occurs with end result being protein isolate. It takes in milled pea powder, mixes it with water to form a solution, and then processes it to get separate nutrients. Specifically, I would like to inquire about which chemicals and the amount of those chemicals added in this pea solution that can effectively extract the protein content from a pea in the decanter.
Hello, in my opinion, the protein extraction from green pea may need some programmes: Green pea → impurity removal → milling → sifting → immersion with water → alkaline extraction → centrifugation → supernatant → acid precipitation → centrifugation → sediment → freezing → protein powder.
The NaOH was used to extract and the HCl was used to adjust the pH value. Too high pH values may cause deamination, decarboxylation, and peptide bond cleavage, leading to the cysteine reaction, converting amino acids into toxic compounds, causing protein denaturation, so you must find the balance between yield and quality.
Thank you Professor Li and Professor Niamah, this is very helpful. The study from Dr. Talab that is posted is very detailed. However, how would it be possible to apply this in an industrial scale using machinery? Would a decanter work for centrifugal separation or are there varying machines? Also, would it be possible to get similar studies that have more metrics such as the volumes of solvent to solute? I am hoping to use these calculate mass flow rates through separation machinery. Also, would there be anyway to get further details about waste that results from these processes?
I hope this my research will serve you and it is titled:
Kinetic and Inhibition Studies for Glutathione Peroxidase (GPx) Isolated from Pea (Pisum sativum) Locality
Article Kinetic and Inhibition Studies for Glutathione Peroxidase(GP...
Jack Rizvi
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