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Preparation of broad bean (Vicia faba L. minor) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

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

Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
319 KB
Volume
29
Category
Article
ISSN
0027-769X

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✦ Synopsis

Preparation of broad bean (Viciafaba L. minor) products Part. I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range CH. SCHNEIDEII. M . SCIIIILTZ and H. SCHMANDKE I t is possible to prepare broad bean protein isolates with a high yield directly from seed flour using a wet process. This process involves an aqueous extraction at pH 7.5 followcd by separalion of thc insoluble residue and isoelectric precipitation of the protein from the aqueous extract.

Following the same principle is it possible to prepare acetylated broad bean protein isolates with any adjustable acetylation degree. For that acetic anhydride is to be added and the adjusted pH is to be maintained during the extraction. In both cases the yield of the protein is mainly determincd by the used solid-liquid ratio.

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