Evaluating the production efficiency, purity and chemical compounds of the Vicia ervilia protein isolates produced by different methods of extraction

Abstract

Introduction: Vicia ervilia, known as bitter vetch is an ancient grain legume crop from Poaceae family. Due to its low cost and production capability in Iran and having high protein content, the resulted flour and its protein products can be evaluated in terms of usability in the food industry. This study was aimed to evaluate the production efficiency, purity and chemical compounds of the V. ervilia protein isolates produced by different methods of alkali and acid extraction–sedimentation at isoelectric point, dialysis –salt extraction and miscella sedimentation Methods: In this study, V. ervilia was provided from the Agricultural Jihad Organization of Lorestan province and the protein isolates of V. ervilia were produced using different methods of protein extraction such as Acidic extraction-sedimentation at isoelectric point, Alkaline extraction-sedimentation at the isoelectric point, dialysis-salt extraction and extraction by miscella sedimentation. Results: The results showed that saline extraction methods (salt-dialysis and miscella) were significantly more effective than the isoelectric sedimentation methods (alkaline and acidic) on increasing the efficiency, purity and protein content of isolates and decreasing the impurities and carbohydrates. Conclusion: The results of this research show that the salt extraction methods (salt-dialysis and miscella) are significantly more effective in increasing the efficiency, purity and protein rate of isolates and in decreasing impurities and carbohydrates than the isoelectric sedimentation methods (alkaline and acidic).