METHOD FOR PRODUCING OF FOOD PROTEIN FROM CHICK-PEA GRAIN Russian patent published in 2005 - IPC

FIELD: food-processing industry, may be used in food concentrates industry, confectionery industry and canned food industry.

SUBSTANCE: method involves extracting protein from chick-pea grain by means of catholyte with pH value of 10.0-11.0 and oxidation-reduction potential of 300-500 mV at liquor ratio of 1:(7-8) and temperature of 40-50⁰C for 25-30 min; settling protein from extract at pH value of liquid medium of 4.6-4.8 by adding anolyte with pH value of 1.5-2.0 and potential of 1,100-1,250 mV or subjecting extract to unipolar processing in anode chamber of diaphragm-type electrolyzer to pH value of 4.6-4.8 and potential of 700-800 mV, said extract being washed with catholyte having pH value of 9.0-10.0 and potential of 100-300 mV. Method allows usage of alkaline and acids in the process of producing of protein to be avoided.

EFFECT: improved quality and increased yield of food protein.

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