Vol. 7, Issue 3 (2019)
Extraction of protein concentrates from faba beans
Author(s): Sivasankari R, Hemalatha G, Amutha S, Murugan M, Vanniarajan C and Uma Maheswari T
Abstract: Faba bean (Vicia faba) is a major food and feed legume with high protein content (20-41g/100g) with potential for extraction of protein concentrates and isolates for use in speciality foods. The study aims to develop process parameter to extract protein concentrates from faba beans for diverse food applications. Protein concentrates from faba beans were extracted by alkaline extraction process followed by isoelectric precipitation. The faba bean flour was suspended in water 1:10 ratio at pH 10 using 1N NaOH, continuously stirred at room temperature for 60 minutes and decanting at 4oC for 4 hours followed by centrifugation at 5100 rpm for 15 min. The supernatant was collected and adjusted to the pH 4.5 (isoelectric pH) using 50% citric acid solution, followed by centrifugation of the precipitated solution at 5100 rpm for 15 min. The pellets were collected and neutralized to the pH 7, spray dried (moisture content - 5.05%) and packed in polyethylene bags. The yield of protein concentrates was 15.4g/100 g of faba bean flour (60%) and the protein content of the extracted faba bean protein concentrate was 84.80%. The proximate analysis (moisture, protein, fat, carbohydrate and ash), solubility test, amino acid profile and SDS PAGE were analyzed. The major solubility of protein concentrates were at pH 2 and 10. The faba bean protein concentrates can be utilised in functional food product development, contributing to fortified or enriched protein content which finds wide application in speciality foods.
Pages: 3430-3434 | 1545 Views 974 Downloads
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How to cite this article:
Sivasankari R, Hemalatha G, Amutha S, Murugan M, Vanniarajan C, Uma Maheswari T. Extraction of protein concentrates from faba beans. Int J Chem Stud 2019;7(3):3430-3434.
