Production and evaluation of protein isolates of some legumes

ABSTRACT

The extracted nitrogen was performed and evaluated at different pH values. The protein isolates, however; were prepared from soybeans, broad beans, white bean, peas, and peanut. The physical properties, such as the degree of protein solubility at different pH values were studied and discussed. In addition the protein isolates were tested mainly for their amino acid profile as well as for their characteristic chemical components. It was detected however; that such protein isolates were deficient in the sulfer amino acids, methionine plus cystine, a matter that limited their nutritive value as was confirmed by the biological study done on experimental rats