Preparation of broad bean (<i>Vicia faba L. minor</i>) products Part, I. Broad bean protein isolates from seed flour and their acetylation in the neutral pH range

Abstract

Abstract It is possible to prepare broad bean protein isolates with a high yield directly from seed flour using a wet process. This process involves an aqueous extraction at pH 7.5 followed by separation of the insoluble residue and isoelectric precipitation of the protein from the aqueous extract. Following the same principle is it possible to prepare acetylated broad bean protein isolates with any adjustable acetylation degree. For that acetic anhydride is to be added and the adjusted pH is to be maintained during the extraction. In both cases the yield of the protein is mainly determined by the used solid‐liquid ratio.