Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications

Pigeon pea (Cajanus cajan) offers a viable alternative to conventional plant proteins, but optimizing its functionality remains crucial. This study evaluates the effects of microwave-assisted extraction (MAE) on the physicochemical, structural, and functional properties of pigeon pea protein isolates (PPIs). Under varied MAE conditions, solubility, water, and oil holding capacities improved, with foaming and emulsifying properties comparable to commercial soy and pea proteins. High microwave power (900 W, 120 s) significantly boosted extraction and protein yields to 15.67% and 61.92%, respectively. Structural modifications in the electrophoretic profile of small bands were observed via SDS-PAGE, which revealed a predominance of vicilin proteins. Despite a high thermal stability (denaturation at 95.6 degrees C), the onset temperature shifts also indicate some degree of protein denaturation. These findings highlight the potential of MAE to tailor the functional properties of PPIs, making them valuable for various food and beverage applications and advancing their use as sustainable protein sources.