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PROTEIN‐STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK‐EYED PEA (Vigna sinensis) AND ITS PROTEIN CONCENTRATES
Author(s) -
MOLINA M. R.,
ARGUETA C. E.,
BRESSANI R.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00754_41_4.x
Subject(s) - vigna , chemistry , extraction (chemistry) , isoelectric point , starch , cystine , pea protein , food science , meal , protein purification , methionine , chromatography , botany , biochemistry , biology , cysteine , amino acid , enzyme
Two processes were developed for the preparation of protein concentrates with a concommitant recuperation of the starch fraction from the Black‐eyed pea ( Vigna sinensis ). The first was a one‐stage extraction process using a 4:100 peeled meal:soivent ratio, a pH of 9.0, and 25°C, and the second a two‐stage process of 1 hr per stage using a peeled meal:solvent ratio of 12:100, pH of the suspension 6.8, and 25°C. Protein extraction efficiencies of 87 and 86% for the one and two‐stage processes, respectively, were not improved by increasing either extraction time or temperature (up to 50°C). The starch recuperation was 84% in the former and 76% in the latter. Both protein concentrates (66–70% protein) obtained by isoelectric point precipitation proved to have a higher methionine and cystine content and a higher PER value than the original peeled meal Preliminary results indicate the suitability of the protein concentrates for use in the formulation of pasta products, sausages and tacos.