Preparation of broad bean (Vicia faba L. minor) products. Part 2. Broad bean protein isolates from seed flour in the pH range below the isoelectric point |
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Authors: | Ch. Schneider,M. Schultz,H. Schmandke,R. Lü der |
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Abstract: | Broad bean protein isolates in aqueous solutions form stable gels after heating at pH values below the isoelectric point (pH 2-3) if they are extracted at the same pH. But the acid extraction is a time-consuming and expensive process. This paper outlines a new and simple procedure for the preparation of broad bean protein isolates in the acid pH range. It consists of a short extraction of seed flour at pH 7.5 (30 min) followed by an after-treatment at pH 2-3 (60 min) and gives the highest yield of acid treated broad bean protein isolates after a sudden acidification. |
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