249 Bulletin UASVM, Agriculture 65(2)/2008 pISSN 1843-5246; eISSN 1843-5386 STUDY CONCERNING THE EXTRACTION EFFICIENCY IN ULTRASONIC FIELD AO FPROTEINS FROM DIFFERENT VARIETIES OF PEAS Ianchici Raul, Monica Zdremtan, Rodica Segal, Antonia Ivascu “Aurel Vlaicu” University from Arad, Faculty of Food Engineering, Tourism and Environmental Protection; No. 2 Elena Dragoi Street; monica_zdremtan@yahoo.com Key words: peas proteins, ultrasonic extraction, extraction parameters Abstract: Peas (Pisum sativum) is part of legume group and is widely used in human alimentation due the high content in proteins, starch and vitamins. Proteins from peas have good nutritional qualities and contain all essential aminoacids. Proteins from peas can be extracted to obtain some protein isolates and the extraction efficiency increases by applying an ultrasonic field during the extraction. The extracted proteins percentage depends on many factors one of them being the peas variety. In this paper we have studied the comparative extraction by mechanical stirring and ultrasonic field of proteins from some representative varieties of peas (Kelvedon wonder, Carouby and Bördy) from the extraction efficiency point of view. INTRODUCTION There are many varieties of peas nurtured in the world (Pisum sativum), these occupying an important balance in human alimentation due the special nutritional and sensorial qualities. Generally peas is nurtured for fresh consume (green beans) or mature beans (dried peas). Mature beans represent a valuable vegetal proteins source, quantitatively and qualitatively, containing between 21-25% proteins, (according to variety and maturity state of the beans) [1] which contain all essential aminoacids, having a lysine excess and being short in methionine. [2]. Proteins are represented by albumins (legumeline) and globulins (legumine), are easy soluble having a relatively good digestibility. [3], [4]. In Romania, frequently are urtured Bördi and Kelvedon wonder varieties for the beans consume but other varieties as Carouby for the fresh consume of the hull. In the present paper we have studied comparatively, the proteins extraction from a few varieties of peas by classical mechanical stirring method and by action of an ultrasonic field to intensify the proteins release. In all cases he used as raw material for determinations mature beans from selected varieties. MATERIAL AND METHODS The mature peas beans were prepared by eliminating the impurities and milling with an electrical machine RC 21 type with 140 W power. The obtained flower was strained through a riddle with the eyes diameter of 1 mm for eliminating the big remained particles,