Abstract
This article presents a comprehensive evaluation of protein isolates derived from pea, soy, wheat, and corn, including their yield, chemical composition, physicochemical and colorimetric characteristics (CIE Lab*), and amino acid profiles. Proteins were obtained via alkaline extraction (0.1 M NaOH, pH 9, 30°C, 60 min). Extraction efficiency was high across all samples (83.25-85.21%); the highest yields were recorded for soy (31.1%) and pea (21.23%). The protein mass fraction in the isolates ranged from 69.37% to 79.36%; fat content was lowest in soy (0.12%), whereas the carbohydrate fraction was elevated in the wheat isolate (19.2%). Bulk and tapped densities for the wheat isolate (0.52 g/mL and 0.73 g/mL, respectively) indicate a favorable potential for forming a fibrous, meat-like texture. Color analysis confirmed high lightness across all isolates (L* = 80.15-85.47). Based on amino acid profiles, pea and soy isolates exhibited more balanced compositions (higher lysine and arginine), whereas lysine was limiting in corn (zein) and wheat. These findings substantiate the use of soy and pea proteins as base components for plant-based meat analogues, with wheat (gluten) and corn serving as functional structure-forming additives.