Qualitative indicators of protein concentrates from pea and chickpea flour

¹ All-Russian Research Institute of Starch and Starch-containing Raw Materials Processing – Branch of Russian Potato Research Centre, Nekrasova str., 11, Kraskovo, Moscow region, 140051, Russia
² S.N. Vinogradsky Institute of Microbiology, Federal Research Center "Fundamental Foundations of Biotechnology", Russian Academy of Sciences, Moscow, 60th anniversary of October ave., 107143, Russia
³ Federal Research Center for Nutrition, Biotechnology and Food Safety, Ustyinsky proezd, 2/14, Moscow, 109240, Russia

^* Corresponding author: val-kolpakova@rambler.ru

Abstract

A comparative analysis of the qualitative indicators of food and feed protein concentrates (PC) from pea and chickpea flour was carried out. The chickpea PC contains more protein than the pea PC: 83.22±0.35 and 71.78±0.35% on dry matter (DM), respectively, the biological value adjusted for protein digestibility (PDCAAS) in the pea PC (96%) is higher than that in the chickpea PC (76%). The PCs differed in the content of essential amino acids, copper, cobalt, manganese, nickel, the amount of flavonoids and foaming ability. Higher foaming capacity and lower foam stability in the chickpea PC correlated with higher flavonoid content and percent parallel β-structure and anti-parallel 3₁₀-helix proteins. A fodder biomass with a protein content of 61.68-64.10% and a biomass with a cultural liquid with 50.60-53.56% protein on DM were obtained. Biologically valuable concentrates differed in the mass fraction of fat, soluble, insoluble carbohydrates, potassium, magnesium, cobalt, manganese, sodium and the ratio of saturated:unsaturated fatty acids. A correlation was found between the amount of flavonoids, the optical density at D₅₉₀ nm, and the color of preparations (correlation coefficient R=0.895). It is recommended to use the PCs for food purposes, serum concentrates, in feed for various animals.