METHOD FOR PRODUCING BEAN PLANT PROTEIN FRACTIONS WITH MEDIUM MOLECULAR WEIGHT, BEAN PLANT PROTEIN FRACTIONS AND THEIR APPLICATION

摘要

1. A method of obtaining fractions of a coagulated protein of legume plants with a molecular weight 14 kDa, characterized in that it includes the following stages:! obtaining fruit juice from the fruits of legumes; ! coagulation of the protein fraction of legume plants from fruit juice using a method selected from the group comprising adjusting the pH in the range of 3-6 and raising the temperature to 50-85 ° C; and! separation of the protein fraction of legume plants, most of which has a molecular weight of over 14 kDa to 600 kDa. ! 2. A method of obtaining fractions of a coagulated protein of legume plants according to claim 1, characterized in that it includes the following stages:! separation of the protein fraction of high molecular weight leguminous plants, most of which have a molecular weight of over 116 kDa to approximately 600 kDa, by precipitation, maintaining or adjusting the pH value of the legume fruit juice in the range of 3-6 at a temperature at room temperature or up to 40 ° C, and the mechanical separation of the previously precipitated protein fraction of legume plants with high molecular weight; ! sedimentation of the coagulated protein fraction of legume plants with an average molecular weight, the molecular weight of which is in the range of about 14-120 kDa, while the molecular weight distribution is mainly in the range of 20 to 66 kDa under warm conditions, by processing, at a pH of 3 to 6 and a temperature of from 60 to 90 ° C, preferably from about 70 to 80 ° C, of the solution obtained after separation of the protein fraction of the legume plants and mechanical separation of the coagulated fraction