FIELD: food industry. SUBSTANCE: method involves milling the fat-free plant raw, protein extraction with electroactivated NaCl aqueous solution at pH = 9.2-9.4, separation of liquid phase and protein precipitation with electroactivated NaCl aqueous solution at pH = 4.2-4.7. Yield is 13-16%. The end product has the following fractional composition, total proteins, %: albumins, 10.85; globulins, 46.2; glutelines, 28.1. Protein solubility: sum of soluble precipitate is 78.2, sum of insoluble precipitate is 21.4. Product is used in baking and canning industry. EFFECT: improved method of protein preparing. 2 tbl
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