Amino acid compositions of three proteinate are presented in Table 3-5 . AP contained polymers that were not clearly separated on the gel, but had bands of different polymers. While MAP and CAP did not show any band at aqll, due to polymer size too large to enter the stacking gel. The similarity in MW pattern of subunits with AP, MAP, and CAP samples, regardless of temperature and pH treatment combinations during extraction, indicated similarity in the type of protein subunits that had been coagulated. The difference in resolution of protein polymers from undenatured samples indicated there might some bridging effects of magnesium or calcium ion that were absent from acid coagulation.
Data indicate that further exploration of yellow pea extracted proteinate is warranted.
The coagulant used did not significantly influence yield or nitrogen content. Official Methods of Analysis. Association of Official Analytical Chemist. Food Tech. 1990. Carnes, J. 1988.