Large scale procedure for fractionation of albumins and globulins from pea seeds

✍ Scribed by Crévieu, I. ;Bérot, S. ;Guéguen, J.

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 864 KB
• Volume: 40
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19960400502

✦ Synopsis

Abstract

The buffer extractable proteins of pea, albumins and globulins, were successively extracted in a large amount at a pilot scale. In order to preserve as much as possible the native structure of proteins, a selective solubilization step procedure was performed. Firstly, albumins were extracted with acetate buffer and secondly globulins with phosphate buffer of high ionic strength. Each extract was desalted by diafiltration without protein precipitation. From 15 kg of flour, 380 g of albumin fraction and 1000 g of globulin fraction were obtained with a protein content of 86.0% and 90.7% of dry matter respectively. The characterisation of albumin and globulin fractions by electrophoresis, ultracentrifugation and anion‐exchange chromatography, showed that the cross‐contamination of these two fractions was minimal.