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Preparation of broad bean (Vicia faba L. minor) products Part 4. Effects of recirculation of waste water on the quality of protein isolates

✍ Scribed by Schneider, Ch. ;Schmandke, H.

Publisher: John Wiley and Sons
Year: 1989
Tongue: English
Weight: 278 KB
Volume: 33
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19890330217

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✦ Synopsis

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 show the possibility to recirculate 25 % of the supernatant after the isoelectric precipitation and 100 % of the supernatant after washing without any effect on the composition of the protein isolates.

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