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 (Pisum sativum 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.