Pea’s proteins represent a valuable source of edible proteins which are well tolerating by human body, and contain all essential amino acids. Mature pea’s seeds are very rich in proteins that can be extracted in order to be used to improve the nutritional value of other foods.
Pea’s proteins contain several fractions of albumins and globulins. We have used electrophoresis to separate and identify these fractions, to establish the molecular weight of each fraction, and also the proportion between them. The electrophoresis was conducted following the SDS-PAGE protocol.
Using pea protein isolate as sample, we have found a number of 12 protein fractions with molecular weights ranging between 12500 and 140000 Daltons. From these, six fractions are prevalent.