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Extraction of nitrogenous constituents from Leguminosae spp. Comparison of solubility characteristics for different species and the effect of processing conditions on protein concentrate yield
Author(s) -
Kazazis Ioannis,
Kalaissakis Perikles
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740301207
Subject(s) - solubility , extraction (chemistry) , chemistry , vicia faba , vicia sativa , pea protein , lupinus , food science , chromatography , botany , biology , organic chemistry
Abstract Studies were made on the solubility of nitrogen from vetch ( Vicia sativa ), horse bean ( Vicia faba minor ), pea ( Pisum sativum ) and lupin ( Lupinus albus ) seeds. With a fixed meal:solvent ratio, N‐solubility is greatly increased when the pH of dispersion increases, until a pH value between 6.1‐7.9 is reached. Using a fixed quantity of alkali (g NaOH kg −1 seed meal) the pH of the suspension was kept constant. This pH was lowest with lupins and highest with vetch. The same held for solubilisation of nitrogen. For all four species, there seems to be a critical quantity of alkali below which N‐solubility is poor, while above it there is little improvement. With a fixed pH of dispersion, increasing meal: solvent ratio from 10 to 50% resulted in a small decrease in N‐solubility. For protein concentrate production, alkali solubilised substances were separated from the residual meal by centrifugation. The oven‐dried concentrates had protein contents of 63‐75%. Total protein and dry matter yield of protein concentrates (both on dry seed meal basis) ranged from 10.9 to 30.9 and from 22.6 to 49.6%, respectively, depending on seed species and conditions of extraction. In all cases yield was higher in concentrates from lupin seeds. The mineral content of protein concentrates was approximately twice that of their raw material, except for sodium.