A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

Xing, Qinhui; Utami, Dea Putri; Demattey, Marta Boronat; Kyriakopoulou, Konstantina; Wit, M. de; Boom, R.M.; Schutyser, M.A.I.

doi:10.1016/j.ifset.2020.102480

Cited by 63 publications

(70 citation statements)

References 21 publications

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“…In recent years, tribo‐electrostatic technique has been adopted for pulse flour fractionation (Pelgrom, Wang et al., 2015; Tabtab, 2016; Xing et al., 2020). This separation method features the following process: (1) tribo‐electrification of flour; (2) separation of the tribo‐charged flour particles under the influence of an electrostatic field.…”

Section: Fractionation Of Pulsesmentioning

confidence: 99%

“…However, the separation efficiency is poor between starch and protein particles because they usually have a similar polarity (Pelgrom, Wang et al., 2015). A two‐step approach with combination of air‐classification and electrostatic separation has been applied to obtain protein concentrate with a higher purity (Pelgrom, Wang et al., 2015; Xing et al., 2020). Unlike air classification, tribo‐electrostatic separation does not heavily rely on the differences in the particle size and density between starch and protein particles in pulse flours (Tabtab, 2016).…”

Section: Fractionation Of Pulsesmentioning

confidence: 99%

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A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Ren

Yuan

Chigwedere

et al. 2021

Comp Rev Food Sci Food Safe

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Pulse crops have received growing attention from the agri‐food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co‐product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C‐type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea—a high‐amylose mutant of this pulse crop—possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

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Section: Fractionation Of Pulsesmentioning

confidence: 99%

Section: Fractionation Of Pulsesmentioning

confidence: 99%

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Ren

Yuan

Chigwedere

et al. 2021

Comp Rev Food Sci Food Safe

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“…Pulses are required to be finely milled to disentangle the embedded starch granules (20-30 μm in diameter) from protein bodies (1-10 μm in diameter) in the seed matrix before air classification (Pelgrom et al, 2015;Wu & Nichols, 2005;Xing et al, 2020). Seed size, shape, moisture content, hull content, cell wall content, seed chemical composition, and hardness influenced pulse millability (Assartory et al, 2019;Fernando, 2021).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

Fenn¹,

Wang²,

Maximiuk³

2021

Cereal Chem

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Background and objectives: Air classification is a physical process based on particle size and density used to separate pulse flours into protein and starch concentrates. Little information is available on how variety and crude protein content affect physicochemical and functional properties of the air-classified yellow pea proteins. The objective of this work was to investigate the effect of flour protein content on particle size (PS), yield, protein separation efficiency (PSE), composition, anti-nutritional factors, and functionality of the air-classified protein concentrates derived from commercially grown yellow pea varieties.Findings: Pea protein concentrates obtained from high-protein flours had lower PS, PSE, starch, insoluble and total dietary fiber (IDF and TDF), sucrose, raffinose, and stachyose, but higher protein, foaming capacity (FC), and foaming stability (FS) at 30-120 min than that from low-protein flours. Crude protein of the pea flours had no significant effect on yield, ash, soluble dietary fiber (SDF), phytic acid (PA), trypsin inhibitor activity (TIA), water-holding capacity (WHC), oil absorption capacity (OAC), and oil emulsion capacity (OEC) of the corresponding protein concentrates. Among pea varieties, PS, yield, starch, IDF, TIA, sucrose, oligosaccharides, and FS at 30 min of the protein concentrates varied significantly but their PSE, protein, ash, SDF, PA, WHC, OAC, OEC FC, and FS at 10, 60-120 min remained similar.Conclusions: Air classification is better suited to using high-protein pea flour due to low oligosaccharides, high-protein concentration, and foaming properties of resulting protein fractions compared to concentrates derived from low-protein peas. However, lower PSE could be a concern due to presence of more small starch particles in the high-protein pea samples. Significance and novelty:This study showed the relationships between flour protein content and characteristics of the air-classified protein concentrates from yellow peas and identified areas for improvement.

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“…При двухстадийном измельчении и пневмоклассификации гороховой муки с использованием дезинтегратора 250 СВ и классификатора 132 МР установлено, что после первой стадии, при исходном содержании крахмала в муке 72,4 % и белка 23,5 %, крупная фракция содержала крахмала 73,4 %, а после второй стадии 81,0 % [7]. Процесс пневмоклассификации очень чувствителен к степени измельчения муки, гранулометрическому составу крахмала и распределению его по фракциям [8,9,10].…”

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“…Для проведения исследований во ВНИИ крахмалопродуктов [7] разработана и изготовлена установка ПДУ-380 для измельчения муки (рис. 1).…”

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Investigation of the process of extraction of a highly starchy fraction of rye flour by air classification

Андреев

Goldstein

Коваленок

et al. 2021

Аграрная наука Евро-Северо-Востока

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The article provides an overview of the current state of the application of solid-phase methods for separating the structure of grain and leguminous raw material into constituent components, as one of the most relevant areas of environmental protection and reducing the amount of wastewater from enterprises processing agricultural raw materials. The main direction of research on the production of protein concentrates from leguminous raw materials (peas, beans, chickpeas, lupine) by the method of air classification is noted. Among grain crops, rye stands out as having a more balanced amino acid composition compared to wheat and the largest starch grains up to 60 microns, which improves the aero-dynamic separation of grain flour into protein and starch fractions. Тherefore, rye flour was the object of research in this work. The research area included the development of a method for determining the starch content in the heavy fraction of rye flour from the yield of its light protein fraction and its starch content using an installation with variable parameters of a two-chamber disperser and a vortex classifier. The results of experiments on the separation of the mass of the initial rye flour into heavy starch and light protein fractions with a given ratio of starch and protein are theoretically justified and experimentally confirmed. The dependences of the starch content in the heavy fraction on the number of cycles of its recycling are established. With variable parameters of grinding rye flour, determined by the speed of the working bodies of the dispersant from 70 to 100 m/s, the time of grinding and recirculation of the heavy fraction of 30 s and the tangential speed of the classifier rotor of 15 m/s, stable results were obtained for the separation of starch and protein. Тhe yield of the heavy fraction of 72 % with a starch content of 85 % and the yield of the light fraction of 28 % with a mass fraction of protein of at least 26 %.

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A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes

Cited by 63 publications

References 21 publications

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Physicochemical, anti‐nutritional, and functional properties of air‐classified protein concentrates from commercially grown Canadian yellow pea (Pisum sativum) varieties with variable protein levels

Investigation of the process of extraction of a highly starchy fraction of rye flour by air classification

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