Abstract
ABSTRACTExtraction and precipitation conditions were assessed for recovery of protein from dehulled faba bean flour on a laboratory scale. 10°C versus 20°C extraction did not affect solubility of nitrogenous components. However, more were extracted at pH 9 or 10 than at pH 7. Tap water extracted slightly more nitrogenous materials than 0.3M sodium chloride. Study of pH 4.0 to 5.3 for protein precipitation showed a higher yield of protein was obtained at lower pH. However, apparently simultaneous precipitation of nonproteinaceous material caused overall lower protein composition of the isolates from lower pH. Pilot scale processing of dehulled faba bean flour produced an isolate which was 92.5% protein, and represented a yield of 48% of the original protein.
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