Extract Proteins from some Types of Pulses and Study Their Functional Properties

Abstract

The Results showed the chemical composition of protein isolated from lentil, chickpea and mung bean that have been obtained from the local markets of Kirkuk city agricultural season 2014-2015, using the upper extraction at pH 9.5, has been arranged at the point of the electric tie 4.5=pH the moisture content (4.90, 3.05, 2.90) % and ash content (2.50, 3.36, 2.30)% and protein content (82.37, 76.12, 79.37)% and the percentage of carbohydrates (10.23, 17.47, 14.53)% respectively. The results of estimate the solubility of the protein isolate when hydrogen figures ranging between (2-10) high printability when these figures hydrogen radical when hydrogen figures 10, 2 and you are a prima maximum when the number 10 where he (75, 73, 72) % and the lowest at pH and the values reached (7.20, 10.30, 9.00) respectively. The capacity Water absorption (1.9, 1.6 , 1.8) ml water ∕ gm of protein, fat absorption and portability (1.8, 2.1, 1.75) ml fat∕ gm of protein and emulsifying capacity and stability as reached (6.57, 14.28, 5.84)% respectively , while the stability of the emulsion was (97.36, 97.14, 98.21)% respectively. The study gave his best foam at different hydrogen figures included (4, 5, 6,7) the lowest power to foam at the number 4 ( 1.75. 3.75, 3.28)% and maximum values when the figure 7 ( 7.07, 12.76, 13.02)% respectively. The vegetable foam high at all times careless (2-0) and all samples under study showed the results of measuring the viscosity at different degrees of heat included (20, 30,40) C◦, it was (1.4)cp for the three samples isolated protein under study with a decrease in viscosity with a high degree of heat reaching (0.6, 0.86. 0.71) cp at a temperature of 40 C◦ respectively.