Technologies for the production of protein isolates from legumes
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Abstract
The consumption of legume proteins has increased several years ago due to the high cost of animal protein, which has motivated the search for methods to obtain protein isolates, therefore, the objective of the research was to analyze the different technologies proposed in the literature to obtain protein isolates from legumes. For the development of the research, the SALSA methodology modified by Gunnarsdottir et al. (2020)(2020), which consists of 5 steps: search, evaluation, snowball technique, synthesis and analysis. The most widely used technology according to the literature for obtaining protein isolates from legumes is alkaline extraction where, proteins are solubilized at alkaline pH ranging between 8 and 11 to separate them from the rest of non-soluble compounds, followed by isoelectric precipitation by changing pH to ranges ranging between 3 and 5, However, for the application of this technology it is important to consider the composition of the raw material, since if it is rich in lipids, the sample must be degreased in order to increase the yield of protein extraction. Another technology used to obtain protein isolates consists of extracting proteins by solubilization at alkaline pH followed by ultrafiltration using membranes of different molecular weight exclusion limits (10, 50 kDa). Obtaining protein isolates from legumes by the above technologies depends on the process conditions (ratio of the raw material-water solution, pH of protein precipitation or solubilization, extraction temperature, membrane exclusion limits) and composition of the raw material.
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