Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

• DOI: 10.1007/s11947-015-1513-0
• Publication Date: 2015-04-07T05:52:52Z
• Authors: Pascalle J. M. Pe...; Remko M. Boom; Maarten A. I. Sch...
• Keywords: 2. Zero hunger; food; Process Chemistry and Technology; pea; 04 agricultural and veterinary sciences; seeds; yield; Industrial and Manufacturing Engineering; air-classified protein; bodies; efficiency; functional-properties; Safety, Risk, Reliability and Quality; 0405 other agricultural sciences; flours; Food Science

A facile method was developed to establish milling settings that optimally separate starch granules from protein bodies and cell wall fibres for starch-rich legumes. Optimal separation was obtained for pea, bean, lentil and chickpea when the particle size distribution curve of flour and isolated starch granules overlap maximally. This outcome was based on scanning electron microscopy, protein content of the fine fraction and particle size distribution curves. Milling settings differed between legumes due to variances in seed hardness and starch granule size. The protein content of the fine fraction was legume specific as well and could be explained by differences in particle density, seed hardness, starch granule size, fat content and flour dispersibility.