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Yield of Starch and By-Products in the Processing of Different Varieties of Wrinkled Peas on a Pilot Scale

¹Technical University of Berlin, Institute of Food Technology II, Department of Cereal Technology, Seestraße 11, D-13353 Berlin, Germany. ²Corresponding author. E-mail: meus1533@mailszrz.zrz.tu-berlin.de

A recently developed pilot-scale process for the extraction of starch and by-products from wrinkled peas was used to determine the attainable yield and purity of starch and by-products from different varieties of these peas. It was shown that the starch yield mainly depends on the removal of the starch from the fibers. From the pilot scale experiments, it could be concluded that, for an industrial process, the optimum values of the total starch yield of wrinkled peas and the purity of the starch in relation to the starch content of the starch fraction would be ~80 and 98%, respectively. The best possible value that can be achieved for mechanical separation of the protein from the starch is in the range of 1.5% protein content of the starch fraction. The protein content can be adjusted to values ≤0.5% by alkali extraction of the starch fraction. Similar positive results cannot be achieved for the other fractions. In addition, the water flow balance in the pilot plant demonstrated that the process water flows can only be limited to an economically feasible size when applying membrane filter technology.