Сomposition, biological value and production of protein paste from chickpeas
Annotation
The chemical composition of chickpea flour was investigated, the protein content in it was found at the level of 20.5% dry matter. The effect of preliminary bioconversion of chickpea flour by enzyme preparations (Viscozyme L, beta-glucanase, cellulase, mannanase) and their complexes on protein yield during the preparation of protein paste by isoelectric deposition was investigated. It was found that the enzyme preparation Viscozyme L has the greatest efficiency, which provides the release of 75% of the protein contained in the raw material. Beta-glucanase, which allows extracting 45% of protein, is the most effective of the domestic enzyme preparations. When studying the effect of a enzyme complex consisting of beta-glucanase, cellulase and mannanase on chickpea flour, the highest protein yield was obtained when a complex of these enzyme preparations was introduced in the amount of 0.7% by weight of flour, with a ratio of enzyme preparations of 1:5:1, respectively. This treatment allows you to isolate 72.8% of the protein of the raw material. The chemical composition of a well-known protein paste has been investigated. The paste has a moisture content of 82.0%, contains 16.1% protein, 1.7% carbon and 0.2% ash. The protein content in terms of dry matter is 89.4%, which corresponds to that for protein isolates. When cultivating test objects – Tetrahymena pyriformis infusoria – the relative biological value of the obtained chickpea paste in comparison with the reference protein was investigated. It is shown that the dynamics of the growth of infusoria on a peptone nutrient medium with the addition of lyophilized chickpea paste is close to the one on a medium with the addition of sodium caseinate. A technological scheme for obtaining chickpea protein paste using bioconversion with a complex of enzyme preparations is proposed.
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