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Preparation of broad bean (Vicia faba L. minor) products. Part 2. Broad bean protein isolates from seed flour in the pH range below the isoelectric point

✍ Scribed by Schneider, Ch. ;Schultz, M. ;Schmandke, H. ;Lüder, R.

Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
199 KB
Volume
30
Category
Article
ISSN
0027-769X

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✦ Synopsis

Broad bean protein isolates in aqueous solutions form stable gels after heating at pH values below the isoelectric point (pH 2 L 3 ) if they are extracted at the same pH. But the acid extraction is a time-consuming and expensive process. This paper outlines a new and simple procedure for the preparation of broad bean protein isolates in the acid pH range. It consists of a short extraction of seed flour at pH 7.5 (30 min) followed by an after-treatment at pH 2-3 (60 min) and gives the highest yield of acid treated broad bean protein isolates after a sudden acidification.

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Preparation of broad bean (Vicia faba L.
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The isolation of proteins from broad bean flour is a water consuming process. The waste water of that consists of the supernatants after the isoelectric precipitation and washing. Different parts of those supernatant were recirculated into the process of protein extraction and isolation. The results