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

Article English OPEN
Pelgrom, P.J.M. ; Boom, R.M. ; Schutyser, M.A.I. (2015)
  • Publisher: Springer Nature
  • Journal: Food and Bioprocess Technology 1,495-1,502 (issn: 1935-5130)
  • Related identifiers: doi: 10.1007/s11947-015-1513-0
  • Subject: functional-properties | efficiency | air-classified protein | Industrial and Manufacturing Engineering | bodies | seeds | pea | food | yield | Process Chemistry and Technology | flours | Food Science | Safety, Risk, Reliability and Quality
    mesheuropmc: food and beverages

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 c... View more
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