Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

► Alkaline-soluble proteins constituted 87% of the proteins in commercial pea protein isolate. ► Ethanol-soluble proteins produced the highest emulsion quality. ► Water soluble proteins produced the highest foam volume. ► The water- and salt-soluble fractions were unable to form firm gels. ► Gel electrophoresis revealed that the proteins had minimal levels of disulfide bonds.