Extractability and functional properties of some legume proteins isolated by three different methods

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Abstract
The extraction of protein from the flour of three grain legumes (faba beans, chick peas and fenugreek) was investigated using three different methods. Three protein preparations were made: by alkaline extraction and precipitation at isoelectric pH (protein isoelectric precipitate, PIP); extraction with 0.5 M sodium chloride solution and precipitation by ionic strength reduction (protein micellar mass, PMM); extraction in aqueous or saline solution in the presence of pepsin or pancreatin (partially hydrolysed protein preparation, PHP). Two of the protein isolates had higher values of water absorption and fat absorption compared to their corresponding parent flours, with fenugreek being the exception. Oil emulsification of the isolates was in the descending order: PMM, PHP and PIP. The PHP isolate had the highest nitrogen solubility index (NSI) values at pH 2.4 followed by PMM at pH 5.7–6.4 and finally PIP at pH 4.5–5.5.