Cereal Chem 57:406 - 410.  |  VIEW ARTICLE
Production and Functionality of Starches and Protein Isolates from Legume Seeds (Field Peas and Horsebeans).

J. R. Vose. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Technologies suited for commercial production of both protein isolates (about 90% protein) and refined starch were developed. Wet-processing technologies were adapted to produce the initial ground legume slurry from which starch and fiber were removed by centrifugation. Starch was further purified using a series of liquid cyclones incorporating a countercurrent wash. Legume starches containing less than 0.07% N were obtained in greater than 95% yield; they contained 32-35% amylose and, in a Brabender viscoamylogram, had restricted swelling characteristics typical of type C starches. Gels were rigid, opaque, and friable with a firmer texture than that of comparable corn gels; weeping losses through syneresis (13- 15%) were prevented by acetylation (0.1 degree of substitution). Aqueous extraction of the legume seeds yielded approximately 94% recovery of total seed nitrogen; of this, 82% was recovered as an isoelectric- precipitated fraction (at pH 4.4) for an overall 77% recovery. An alternative protein purification process was also developed using ultra filtration technologies. With these systems, an approximate overall 82% recovery of seed nitrogen (in the isolate form) was achieved. The protein isolates prepared by either isoelectric precipitation or ultrafiltration were spray-dried, and their functional properties were compared in terms of nitrogen solubility, foaming properties, water retention, color, flavor, and emulsification characteristics.