Biotechnological processes of pea grain processing to produce concentrated protein preparations

Abstract

A mathematical model has been developed for the dependence of the solubility of pea flour protein on technological factors (concentration of enzyme preparations, duration of fermentation, hydromodule). The optimal technological parameters were determined at 1 + 2 stages of fermentation (concentration of enzyme preparations 170 units/g of DS or 1.5 %/g of protein, duration of fermentation was 4 hours, water module 1:15), at which the solubility and yield of pea protein reached 60 % of total content in raw materials. New information has been obtained on the effect of ultrasonic treatment on a suspension of pea flour to increase protein yield by 23–24 % compared with a control sample with an ultrasound wave amplitude of 10 microns and a processing time of 3 minutes, the final solubility is 83–84 %. The resulting protein product was characterized by high protein content, complementary amino acid composition; it is recommended for use in food purposes.