Food and Feed Protein Preparations from Peas and Chickpeas: Production, Properties, Application

Abstract

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.

Pea grain shells as a raw material for sorptive treatment of polluted waters

“…It has been shown that dietary fiber from pea grain shells after preliminary fermentation can be used for the production of dairy and bakery products. Bioconversion of pea grain shells for the production of fodder additives [6] and biofuels [7][8] holds certain promise. The processing of shell biopolymers (starch, cellulose, pectin) can produce functional packaging films and coatings with added value [7].…”