PLANT PROTEIN CONCENTRATE PRODUCTION FROM THE SHELLS OF KIDNEY BEAN, PEA AND COWPEA AND THE EFFECT OF THESE CONCENTRATES ON FREZE DRYING TIME OF KIWI PUREE
Project no. 20413 · Status: Kapanmış · 2018
Summary
In this master thesis, the plant protein concentrates were obtained from the shells of kidney bean, pea and cowpea by isoelectric precipitation and freeze drying. The protein contents of the protein concentrates obtained from the shells of kidney bean, pea and cowpea were found as 19.20% (db), 25.48% (db) and 41.22% (db) and ash contents were determined as 0.011%, 0.008% and 0.005%, respectively. When the moisture contents of the protein concentrates were evaluated, it was found as 5.98% for the protein concentrate from the shells of the kidney bean, 5.31% for the protein concentrate from the shells of the pea and 6.48% for the protein concentrate from the shells of the cowpea. When the color values were examined, the highest L* and a* values were observed for the protein concentrates obtained from the shells of the kidney bean, while the highest b* value was observed for the protein concentrates obtained from the shells of the cowpea. The highest total color change value (?E) was calculated for the protein concentrate obtained from the shells of the pea and the color difference was found to be visually distinguishable for all protein concentrates. Chroma values of the protein concentrates obtained from the shells of the kidney bean, pea and cowpea were calculated as 0.51, 0.51 and 0.52, respectively and hue angle values were calculated as 45.48, 46.34 and 47.45, respectively. According to the Differential Scanning Calorimetry (DSC) analysis, the protein concentrate obtained from the shell of the cowpea had the lowest denaturation temperature (Td) and the enthalpy value (?H). When the functional properties of the protein concentrates were evaluated, the protein concentrate obtained from the shells of the kidney bean had the highest water and oil holding capacity values (2.26 g/g and 3.60 g/g, respectively), the protein concentrate obtained from the shells of the pea had the highest emulsion capacity and stability values (54.28% and 51.43%, respectively) and foaming capacity value (47.63%) and the protein concentrate obtained from the shells of the cowpea had the highest solubility value (99.33%). The obtained protein concentrates were added to the kiwi puree in different proportions (0, 1, 2, 4 and 6 %). A significant effect of the protein concentrates on the freze drying time of the kiwi puree was not observed. When the functional properties of the kiwi powders obtained (water and oil holding capacity, emulsion capacity and stability and foaming capacity) were examined, it was observed that the functional properties of the kiwi powder were improved as the protein proportion added increased. As a result, plant protein concentrates were obtained from the shells of the kidney bean, pea and cowpea which are food processing industry wastes were produced. In the literature, a study on obtaining the plant protein concentrates from wastes of legumes has not been found. Therefore, it is thought that this study is an original study that a step was taken in the waste management. The protein concentrates obtained were added to the kiwi puree and freze dried. It was found that the protein concentrates increased the functional properties of kiwi powders. Keywords: shells of kidney bean, pea and cowpea, plant protein concentrate, waste management, kiwi puree