Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application
Introduction. New legume-based protein preparations are an excellent alternative to polymers of animal origin and can eliminate the protein deficiency in the diet of humans and animals. In this respect, the raw material base of common leguminous crops has to be thoroughly analyzed in order to develo...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2021-06-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/eng/?page=archive&jrn=61&article=11 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846094671690858496 |
|---|---|
| author | Valentina V. Kolpakova Denis S. Kulikov Rusalia V. Ulanova Ludmila V. Chumikina |
| author_facet | Valentina V. Kolpakova Denis S. Kulikov Rusalia V. Ulanova Ludmila V. Chumikina |
| author_sort | Valentina V. Kolpakova |
| collection | DOAJ |
| description | Introduction. New legume-based protein preparations are an excellent alternative to polymers of animal origin and can eliminate the protein deficiency in the diet of humans and animals. In this respect, the raw material base of common leguminous crops has to be thoroughly analyzed in order to develop new technological schemes for novel protein formulations.
Study objects and methods. The present research compared modern trends in the production, properties, and safety of food and feed protein preparations based on peas and chickpeas. It involved such standard methods as data systematization and analysis of literary sources.
Results and discussion. The leguminous agriculture in Russia is stable enough to produce food and feed protein preparations from peas and chickpeas with the maximum preservation of biological value, composition, and properties. Peas and chickpeas have a high biological value and are rich in polypeptides, fiber, minerals, vitamins, antioxidants, etc., which are lost during processing. By-products of protein production can be processed using biosynthetic transformation with various types of fungal and/or bacterial enzymes, as well as physical and/or physicochemical methods, to obtain feed or food products with an appropriate yield. A synthesis with enzymes or microorganisms can result in functional foods and feeds fortified with minerals, vitamins, fatty acids, and antioxidants. |
| format | Article |
| id | doaj-art-e37fc39e4b40431c9852210f6ee1f4f0 |
| institution | Kabale University |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2021-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-e37fc39e4b40431c9852210f6ee1f4f02025-01-02T12:43:52ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482021-06-0151233334810.21603/2074-9414-2021-2-333-348Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, ApplicationValentina V. Kolpakova0https://orcid.org/0000-0002-7288-8569Denis S. Kulikov1https://orcid.org/0000-0003-2171-0522Rusalia V. Ulanova2https://orcid.org/0000-0002-6315-7211Ludmila V. Chumikina3https://orcid.org/0000-0001-8414-5212All-Russian Research Institute for Starch Products, Kraskovo, RussiaAll-Russian Research Institute for Starch Products, Kraskovo, RussiaFederal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, Moscow, RussiaFederal Research Center “Fundamentals of Biotechnology” of the Russian Academy of Sciences, Moscow, RussiaIntroduction. New legume-based protein preparations are an excellent alternative to polymers of animal origin and can eliminate the protein deficiency in the diet of humans and animals. In this respect, the raw material base of common leguminous crops has to be thoroughly analyzed in order to develop new technological schemes for novel protein formulations. Study objects and methods. The present research compared modern trends in the production, properties, and safety of food and feed protein preparations based on peas and chickpeas. It involved such standard methods as data systematization and analysis of literary sources. Results and discussion. The leguminous agriculture in Russia is stable enough to produce food and feed protein preparations from peas and chickpeas with the maximum preservation of biological value, composition, and properties. Peas and chickpeas have a high biological value and are rich in polypeptides, fiber, minerals, vitamins, antioxidants, etc., which are lost during processing. By-products of protein production can be processed using biosynthetic transformation with various types of fungal and/or bacterial enzymes, as well as physical and/or physicochemical methods, to obtain feed or food products with an appropriate yield. A synthesis with enzymes or microorganisms can result in functional foods and feeds fortified with minerals, vitamins, fatty acids, and antioxidants.http://fptt.ru/eng/?page=archive&jrn=61&article=11legumesprotein preparationsproduction methodsfunctional propertiesapplicationby-products |
| spellingShingle | Valentina V. Kolpakova Denis S. Kulikov Rusalia V. Ulanova Ludmila V. Chumikina Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application Техника и технология пищевых производств legumes protein preparations production methods functional properties application by-products |
| title | Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application |
| title_full | Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application |
| title_fullStr | Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application |
| title_full_unstemmed | Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application |
| title_short | Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application |
| title_sort | food and feed protein preparations from peas and chickpeas production properties application |
| topic | legumes protein preparations production methods functional properties application by-products |
| url | http://fptt.ru/eng/?page=archive&jrn=61&article=11 |
| work_keys_str_mv | AT valentinavkolpakova foodandfeedproteinpreparationsfrompeasandchickpeasproductionpropertiesapplication AT denisskulikov foodandfeedproteinpreparationsfrompeasandchickpeasproductionpropertiesapplication AT rusaliavulanova foodandfeedproteinpreparationsfrompeasandchickpeasproductionpropertiesapplication AT ludmilavchumikina foodandfeedproteinpreparationsfrompeasandchickpeasproductionpropertiesapplication |