RU2346456C1 - Method of producing protein isolate of chickpea raw material - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method proposed envisages water extraction of protein, isoelectric point protein sedimentation and sedimented protein drying. The production process raw material is chickpea powder fabricated of varied sorts chickpea seeds that is pre-fermented with the help of probiotic agents (Celloviridin combined with Pektofoetidin added to the mixture in an amount of 0.01% of the solution total weight) during 1.5 hours. The (NH₄)₂SO₄ normal salt solution and 35% solution of citric acid are utilised as the agents accordingly enabling protein extraction and pH 3.3-4.4 isoelectric point sedimentation. Protein extraction proceeds in the normal salt solution during 15 minutes at a temperature of 25°C. The protein paste produced by way of the extract centrifugation is dried at a temperature of 50°C.

EFFECT: fabrication of a relatively inexpensive product rich in protein (95,4%); waste amount reduction (no more than 4,6%) combined with possibility of the waste utilisation for the needs of animal agriculture.

3 ex

Description

The invention relates to the food industry and relates to a technology for the production of protein isolate from plant materials.

A known method of producing protein isolate from plant materials, providing for the extraction of protein with water, precipitation of the protein at an isoelectric point at pH 4-5 and drying of the protein precipitate ed. testimonial. No. 1554754, IPC A23 1/14, published on 03/30/90

The disadvantage of this method of obtaining protein isolate is the low level of protein content in the resulting product, the low degree of purity of the protein isolate and the high cost of the product.

The objective of the invention is to obtain a protein preparation from cheaper plant materials, with a high level of protein in the product and a low yield of waste suitable for disposal in the livestock industry.

The essence of the invention lies in the fact that the method of producing protein isolate from plant materials, which involves extracting the protein with water, precipitating the protein at the isoelectric point and drying the protein precipitate, is characterized in that the raw material used is flour produced from various biological varieties of chickpea seeds, which pre-fermented with probiotics celloverdin and pectofoetidine in a proportion of 0.01% by weight of the solution for 1.5 hours, gradually extracted for 15 minutes in a solution of ammonium sulfate and varying concentration at each stage from 0.1% to 1% in the ratio of centrifugate and solution 1: 3-1: 6, and then the proteins are precipitated in a 35% citric acid solution, which corresponds to isoelectric points of pH 3.3-4.4, washed the resulting protein precipitate with distilled water to a pH of 7.0 and dried at T 50 ° C and a pressure of 150-200 Pa.

This method of obtaining protein isolate allows you to develop a relatively cheap protein-containing product with a protein content of 93.8% -95.4%, without a characteristic odor and taste, readily soluble in water, with neutral acidity, high purity and waste suitable for fodder use in animal husbandry, as it contains 4.2% protein, 37% starch and 0.8% micro and macro elements, the rest is water.

The method is as follows: chickpea seeds, previously purified from impurities, followed by removal of the seed coat and hydrothermally treated, are ground to flour, particles of which are no more than 100 microns, to create better conditions for the extraction of proteins, chickpea flour is pre-fermented with probiotics celloverdin and pectofoetidine in fractions 0, 01% by weight of the solution for 1.5 hours, after which it is centrifuged for 6 minutes at a centrifuge speed of 3000 minutes. Then it is gradually extracted for 15 minutes in a solution of ammonium sulfate with a varying concentration at each stage from 0.1% to 1% in the ratio of centrifugate and solution 1: 3-1: 6. Extraction is carried out at a solution temperature of 25 ° C. After time, the extract is separated from the insoluble precipitate by centrifugation. Then, all the extracts obtained after centrifugation are combined and a 35% citric acid solution is added to precipitate proteins at isoelectric points of pH 3.3–4.4 depending on the biological varietal characteristics of chickpea seeds. The resulting protein precipitate is washed with distilled water to a pH of 7.0 and dried at T 50 ° C and a pressure of 150-200 Pa on a K-30 brand freeze dryer, obtaining a dry chickpea protein isolate. Wastes obtained after extraction are combined and used for further feed purposes, since they contain 4.2% protein, 37% starch and 0.8% micro and macro elements, the rest is water.

Preliminary fermentation of chickpea flour in a 0.01% solution of the total proportion of pectofoetidine together with celloverdin and the phased processing of chickpea extract with a different concentration of a solution of 0.1% -1% neutral salt (ammonium sulfate) during extraction makes it possible to create the best conditions for protein extraction as a result intensive dissolution of ballast substances, and protein precipitation with a 35% solution of citric acid at established isoelectric points of pH 3.3-4.4, allows you to get a protein isolate with a high level of b tree 93.8% -95.4%, without a characteristic odor and taste, readily soluble in water, with a neutral acidity, high purity and production waste, suitable for feed use in animal husbandry, as it contains 4.2% protein, 37% starch and 0.8% micro and macro elements, the rest is water.

Example 1

The seeds of the Volgogradsky-5 variety, previously purified from impurities, hydrothermally treated and exfoliated from the seed coat, are ground in a ball mill to flour with particles no more than 100 microns. After that, chickpea flour is loaded into an extraction tank into which a 0.01% enzyme solution with pectofoetidine and celloverdin at a temperature of 25 ° C is added. Fermentation is carried out for 1.5 hours. The extract obtained is centrifuged to separate the liquid phase from the insoluble, and then 1: 4 is poured with a 0.1% solution of ammonium sulfate. Protein extraction is carried out for 15 minutes, and then after removal of the aqueous solution by centrifugation, the extraction is repeated under the same conditions, but with a salt solution concentration of 0.5% and 1%. Next, all three batches of the extract are combined and 35% by weight of a citric acid solution is added in order to bring the medium to pH 4-5 and cause protein precipitation, the resulting protein precipitate is centrifuged and washed with distilled water to create a neutral pH 7.0 medium.

The result is a protein paste with a moisture content of 85-87%, which is then dried on a K-30 brand freeze dryer in a pressure mode of the dryer 150-200 Pa, the temperature of the heating plates is 50 ° C.

The chemical composition of the obtained chickpea protein isolate produced from Volgogradsky-5 chickpea seeds is as follows: protein - 93.84%, fat - 0.78%, carbohydrates 1.10%, ash 4.98%. The degree of whiteness = 70.1, pH = 7.0.

Example 2

Chickpea seeds of the Volgogradsky-10 variety are processed and extracted with the protein of Example 1 only in the ratio of a centrifugate and a solution of ammonium sulfate 1: 6. The chemical composition of the obtained protein isolate of chickpeas produced from seeds of the Volgogradsky-10 variety is as follows: protein - 95.64%, fat - 0.78%, carbohydrates - 0.95%, ash - 3.38%. The degree of whiteness = 73.34. At pH = 7.0.

Example 3

The seeds of chickpea cultivar Priva-1 are processed and extracted with the protein of Example 1 only in the ratio of a centrifugate and a solution of ammonium sulfate 1: 3. The chemical composition of the obtained protein isolate of chickpeas produced from seeds of the Priva-1 variety is as follows: protein - 90.4%, fat - 0.77%, carbohydrates - 2.12%, ash - 7.35%, brightness = 68, 4, pH = 7.0

The invention allows to obtain a protein isolate with a high protein content of 93.8% -95.4%, without a characteristic odor and taste, readily soluble in water, with neutral acidity, high purity and waste products suitable for feed use in animal husbandry, as contain 4.2% protein, 37% starch and 0.8% micro and macro elements, the rest is water.

Claims (1)

A method of producing a protein isolate from plant materials, which involves extracting the protein with water, precipitating the protein at an isoelectric point and drying the protein precipitate, characterized in that the feedstock used is flour produced from various biological varieties of chickpea seeds, which are pre-fermented with probiotics celloveridine and pectofoetidin in fractions of 0.01% by weight of the solution for 1.5 hours, are gradually extracted for 15 minutes in a solution of ammonium sulfate with a varying concentration at each stage from 0.1 up to 1.0% in the ratio of centrifugate and solution 1: 3-1: 6, and then the protein is precipitated in a 35% citric acid solution, which corresponds to the isoelectric point of pH 3.3-4.4, the resulting protein precipitate is washed with distilled water to pH 7.0 and dried at a temperature of 50 ° C and a pressure of 150-200 Pa.