Scholarly record
BIOTECHNOLOGICAL PROCESS FOR PRODUCING PROTEIN PRODUCTS FROM CHICKPEAS WITH A HIGH BIOLOGICAL VALUE
Abstract
The purpose of the work is to determine the patterns of influence of biotechnological and physical methods of processing raw materials on the quantitative indicators and amino acid composition of protein concentrates obtained from chickpea grain. With the use of enzyme preparations, the yield of soluble chickpea protein reached up to 60% of the total content in raw materials. The regularities of the effect of ultrasonic treatment on the solubility of the proteins of the suspension of chickpea flour with an increase in protein yield by 22 ± 1% are determined, compared with the control sample with an ultrasound wave amplitude of 10 microns and a processing time of 3 minutes. The total solubility of the protein reached 80%. By precipitation from a solution, a food protein concentrate was obtained from chickpeas with a mass fraction of protein of 83.22 ± 0.35% per dry substance. The concentrate had high biological value, the rate of deficient amino acids: lysine - 98%, methionine + cystine - 100%, threonine - 139%. From a secondary product remaining after protein precipitation from an enzyme-treated suspension (serum), a fodder microbial and vegetable concentrate with a protein mass fraction of 54.22 ± 0.46% and balanced amino acids was obtained using symbiosis of the yeast Saccharomyces cerevisiae 121 and yeast-like fungus Geotrichium candidum 977.
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References13
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