Evaluation of usefulness of Magnafloc M-22S flocculant in the process of obtaining protein concentrates from peas

The cationic polyelectrolyte, Magnafloc M22S, was tested in the process of obtaining protein preparations from pea var. Piast. Additionally, preparations were precipitated from flour subjected to chemical modification with acetic and succinic anhydride. Chemical composition (total protein, true protein, phenol compounds and sugar level), electrophoretic and chromatographic separation of proteins, and functional properties (solubility, water and fat absorption, ability to emulsify and to foam) of the obtained preparations were compared with concentrates precipitated at the isoelectric point of the proteins. The use of polyelectrolyte Magnafloc M-22S in the process of obtaining protein preparations from chemically un-modified pea-flour did not increase the protein content, but it reduced the level of phenol compounds and increased water absorption. Preparations obtained from flour subjected to acetylation and succinylation were characterized by a higher protein content and better fat absorption.