Carob bean germ seed (Ceratonia siliqua): Study of the oil and proteins

The oil and flour of the seed germ of carob bean (Ceratonia siliqua L) were studied. The fatty acid composition included, as main components, palmitic (14·2%), stearic (3·0%), oleic (38·5%) and linoleic (43·6%) acids. Lipolysis with pancreatic lipase shows the following glyceride composition: S₃ (0·0%), US₂ (2·7%), SU₂ (27·9%) and U₃ (63·7%). The protein flour was separated into protein classes according to their solubility and molecular weight, and the preparation of an isolate (with more than 90% protein) is described.