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Method for producing of food protein from chick-pea grain. RU patent 2246226.

IPC classes for russian patent Method for producing of food protein from chick-pea grain. RU patent 2246226. (RU 2246226):

A23L1/20 - Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates

A23J3/16 - from soybean

Another patents in same IPC classes:

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Method for producing of food protein from chick-pea grain / 2246226
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FIELD: food-processing industry, may be used in food concentrates industry, confectionery industry and canned food industry.

SUBSTANCE: method involves extracting protein from chick-pea grain by means of catholyte with pH value of 10.0-11.0 and oxidation-reduction potential of 300-500 mV at liquor ratio of 1:(7-8) and temperature of 40-50⁰C for 25-30 min; settling protein from extract at pH value of liquid medium of 4.6-4.8 by adding anolyte with pH value of 1.5-2.0 and potential of 1,100-1,250 mV or subjecting extract to unipolar processing in anode chamber of diaphragm-type electrolyzer to pH value of 4.6-4.8 and potential of 700-800 mV, said extract being washed with catholyte having pH value of 9.0-10.0 and potential of 100-300 mV. Method allows usage of alkaline and acids in the process of producing of protein to be avoided.

EFFECT: improved quality and increased yield of food protein.

4 tbl

The invention relates to the food industry and can be used in food concentrates, confectionery and canning industries.

A method of obtaining dietary protein from seeds of chickpea in which the protein of the milled grain is extracted with an aqueous solution of alkali when heated, then centrifuged and dry residue precipitated protein solution of hydrochloric acid, after which the serum is decanted, and the resulting protein was washed with water, centrifuged and dried by spray - prototype [1, SU 1796125 A, 1993].

The disadvantages of this method on the prototype are relatively low yield of protein (about 80% of its content in grain chickpea), its low digestibility (49-59%) and protein content (74-82%), high enough temperature extraction (up to 60°C)and is also used in the process of obtaining protein alkali and acid is expensive and dangerous to use reagents.

The technical result of the invention is to increase the protein yield and its quality, reducing process parameters and excluding alkali and acid from the process of obtaining protein.

This is achieved by extraction of the protein is carried Catolica with a pH of 10.0-11.0 and oxidation-reduction potential (ORP) - 300--500 mV at a water ratio of 1:(7-8) and a temperature of 40-50°C for 25-30 min, the precipitated protein from the extract at pH of liquid medium 4,6-4,8 added anolyte with a pH of 1.5-2.0 and potential 1100-1250 mV or subjected extract unipolar processing in the anode chamber of a diaphragm electrolyzer to a pH of 4.6-4.8 and potential 700-800 mV, and it rinses are Catolica with a pH of 9.0 to 10.0, and potencialom -100 - -300 mV.

The process of obtaining protein from the chickpeas in the following manner. Grain chickpea, purified from membranes, grind to flour. Using a diaphragm electrolytic cell, such as line type STEL, prepare catholyte - cathode fraction of electrochemically activated water is a necessary quality and heated to the desired temperature. Then the desired number of gram raw materials (flour) pour in the heated catholyte and with constant stirring of the suspension is extracted protein within a specified time. The resulting protein extract was separated from solid residue by centrifugation, the extract precipitated protein at pH of 4.6 to 4.8. Deposition of protein produced either by adding to the extract analyte - anode fraction of electrochemically activated water with maximum quality parameters (pH and ORP), or subjected to extract unipolar processing in the anode chamber of a diaphragm electrolyzer to the potential corresponding to the pH for precipitation of the protein, followed by exposure. Then the whey is drained, and the resulting protein was washed with alkaline by Catolica and with the corresponding redox potential. Finally the processed protein is freed from residual water by centrifugation and dried.

Examples of making a protein based on the proposed technology, the characteristics of ready protein, output and parameters of the extraction process are shown in tables 1-4. As can be seen from table 1, the precipitation of the protein from the extract mixed with the anolyte (option a) and the processing in the electrolytic cell (B) at pH 10-11, when the extraction is almost equivalent. In General, the proposed method of obtaining protein from the chickpeas in the application of Catolica and anolyte substantially better than the prototype, which uses alkali and acid, protein yield, and the content of protein.

Based on the data of table 2 to 4, in which the data receiving protein during the deposition of the extract according to option a, we can conclude that the optimal parametrai extraction of protein chickpea environment Catolica with a pH of 10-11 and AFP - -300 - -500 mV are: water ratio 1:(7-8), temperature 40-50°and extraction time 25-30 minutes to Increase paramente process of the above (optimal) is impractical because it does not increase the yield of protein and does not improve its quality, and decrease affects the results.

Parameter anolyte by mixing it with the extract (pH) is selected from the condition of minimizing its consumption when bringing the pH to 4.6 and 4.8 - magnitude necessary to precipitate the protein. The potential of the anolyte and extract both versions deposition of the protein corresponds to the values of pH upon receipt of the anolyte and the processing of the extract in the cell. The flushing of sediment (protein) weakly alkaline Catolica conducted with the aim of neutralizing him after deposition of protein in an acidic environment.

Obtained by this technology protein has good physical, chemical and organoleptic properties, it is cheaper than the prototype, environmentally safe, and can be applied in the food industry as an additive to increase the nutritional value of food products.

Table 1 Indicators of the Prototype of the Proposed method Options for the deposition of protein And B pH during extraction, a unit - 10 11 11 protein Yield, % 22,1 24,6 24,8 24,9 Protein, % 82,2 Of 83.4 83,5 83,2 Digestibility, % 58,6 59,2 59,1 59,2 trypsin Inhibitor, mg/kg 1,7 1,5 1,5 1,6 table 2 Indicators of the Values at the temperature of extraction 50°and time 30 min water ratio, ratio 1:7 1:8 1:10 protein Yield, % 24,6 24,8 23,7 Protein, % 83,3 83,5 82,8 Digestibility, % 59,0 59,1 of 58.9 Table 3 Indicators of Values at a water ratio of 1:8 and time 30 min. Temperature °40 50 60 Yield protein % 24,8 24,8 24,6 Protein, % Of 83.4 83,5 82,7 Digestibility, % 59,1 59,1 58,8 table 4 Indicators Values at a water ratio of 1:8 and the temperature of extraction 50°With Time, min 20 25 30 40 protein Yield, % 21,2 24,5 24,8 24,8 Protein, % 75,1 83,3 83,5 Of 83.4 Digestibility, % 51,4 58,8 59,1 59,0

The method of obtaining dietary protein from seeds of chickpea, including extraction of protein in an alkaline medium, centrifugation, sedimentation of protein in an acidic environment, and its separation with subsequent washing, additional centrifugation and drying, characterized in that the protein extraction is carried Catolica with a pH of 10.0-11.0 and ORP -300 ÷ -500 mV at a water ratio of 1:(7-8) and a temperature of 40-50°C for 25-30 min, the precipitated protein from the extract at pH of liquid medium 4,6-4,8 adding anolyte with a pH of 1.5-2.0 with potential 1100-1250 mV or subjected extract unipolar processing in the anode chamber diaphragm electrolyzer to a pH of 4.6-4.8 and potential 700-800 mV, and it rinses are Catolica with a pH of 9.0 to 10.0, and the potential of -100 ÷ -300 mV.