Chickea beans protein isolate characteristics

The purpose of the study is to develop a technology for obtaining chickpea protein isolate and to study its physicochemical properties. Tasks: analysis of the chemical composition of chickpeas; determination of optimal conditions for obtaining chickpea protein isolate; study of the physicochemical properties of the obtained chickpea protein isolate and determination of its biological value. The objects of study were chickpea beans and chickpea bean protein isolate. Analysis of the chemical composition of chickpea beans revealed a moisture content of 3 %, protein 28.5 % and fat 5.3 % (per 100 g of product). A protein isolate from chickpea beans of the Krasnokutsky 36 variety was obtained by alkaline extraction of the protein from a pre-defatted raw material, followed by precipitation of the protein in an acidic medium. The highest protein yield was observed during the extraction of chickpea bean protein in an alkaline medium at pH=11. The maximum protein precipitation in an acidic environment occurs at pH=4.6. The resulting precipitate was dried by lyophilization at a pressure of 150-200 Pa and a temperature of 50 °C. The resulting protein isolate contains 6.0 % moisture. The protein content of the isolate is 90 %. The fat content in the isolate is 0.4 %. The resulting chickpea protein isolate contains all the essential amino acids in sufficient quantities in accordance with the FAO/WHO benchmarks. The calculation of the amino acid SCOR shows that isoleucine (72.5 %) is the limiting amino acid for the protein isolate from Krasnokutsky 36 chickpea beans. Amino acid scores of other NACs are close to 100 %. The biological value of chickpea protein isolate is 91.1 %. The results obtained indicate the possibility of using chickpea protein isolate as an additional component in the production of food products: in confectionery, canning, sausage production to replace animal protein with vegetable protein, which will lead to a reduction in the cost of production.