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Legume seed protein extraction, processing, and end product characteristics

  • Part III. Extraction Processes And Endproduct Characteristics
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Abstract

Because of the difficulties in growing soybean in many parts of the world, other leguminosae crops (fababean, pea, lentil, lupine, bean chickpea, cow pea, etc.) are now being studied as new protein sources. They generally have a high protein content and a satisfactory amino acid composition. The studies which have led to the development of industrial flow sheets for protein extraction have mainly been carried out on pea (Pisum sativum), fababean (Vicia faba), and lupine (Lupinus albus). The processes generally used are (1) pin-milling plus air-classification which when applied to starch-rich legume seeds (pea, fababean), results in concentrates (defined as having protein contents of 60–75%), and (2) wet processes which produce isolates (defined as having protein contents of 90% to 95%). By air-classification, concentrates having 68% and 65% protein can be obtained, respectively, from fababean (31% protein) and pea (21% protein). Isolates, prepared by extraction of the flour proteins with alkaline solution followed by acid precipitation, have a protein content (N × 6.25) generally between 90% and 96% and a protein recovery yield varying between 60% and 65%. As a rule, isolates resulting from ultrafiltered extracts have a higher protein content. From the nutritional evaluation of these two types of products, concentrates and isolates, it appears that wet processes are more efficient for eliminating antinutritional factors. α-galactosides and glycosides are present in isolates only in traces. As for trypsin inhibitors and haemagglutinins, only one third of the activities in the flour remained in the isolates (in dry processes, the residual levels of these antinutritional factors were higher). From the studies of their functional properties, it appears that isolates and concentrates from sources such as fababean and peas, produced by the new processes described, are to some extent complementary or equivalent in their functional properties to those of the soybean, particularly for emulsifying and foaming purposes. These observations should encourage the development of these new processes.

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  1. Ministère de l'Agriculture, Institut National de la Recherche Agronomique, Centre Agro-Alimentaire, Laboratoire de Biochimie des Aliments, 44072, Nantes-Cédex, France

    J. Gueguen

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Gueguen, J. Legume seed protein extraction, processing, and end product characteristics. Plant Food Hum Nutr 32, 267–303 (1983). https://doi.org/10.1007/BF01091191

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