[Obtention of a protein concentrate of chickpea (Cicer arietinum) by ultrafiltration].
A protein concentrate was obtained from chick-pea (Cicer arietinum) flour aqueous extract. The factor involved in the recovery of protein were the flour: water ratio, and the pH. The best aqueous extract was subjected to infiltration in a Romicon HF1/2SSS unit equipped with hollow fiber membranes cartridges with a nominal molecular-weight cut-off point of 50,000 daltons. The concentrate was spray-dried and the product obtained had the following composition, expressed in g/100 g: 67.8 protein with 4.9 g/16 g N of reactive lysine; 17.3 fat, 10.0 carbohydrates, and 4.9 ash (dry basis). The nitrogen solubility index was 93 and the color, by Hunter, was L = 86.8.
Ulloa
J A
JA
Centro de Investigación en Ingeniería y Tecnología de Alimentos, Universidad Autónoma de Nayarit, México.
García-Quintero
Z H
ZH
Valencia
M E
ME
D002523:Edible Grain / Q000737:chemistry*; D005433:Flour / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008800:Mexico; D008970:Molecular Weight; D009584:Nitrogen / Q000032:analysis; D009753:Nutritive Value; D010940:Plant Proteins / Q000302:isolation & purification*; D012995:Solubility; D014462:Ultrafiltration / Q000379:methods
D010940:Plant Proteins; D009584:Nitrogen
Obtención de un concentrado proteínico de garbanzo (Cicer arietinum) por ultrafiltración.