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Les proteïnes del llegum són les que provenen de llegums com els pèsols., Cigrons, Llenties, i diversos tipus de fesols. Són una bona font de proteïnes., Són baixos en greix, high in fiber, and contain exceptional amounts of amino acids such as lysine, leucine, aspartic acid, glutamic acid, and arginine. Amino acids are key in helping the body grow and function properly.
It’s no wonder then, que nutricionistes estan utilitzant pols proteïna farines i concentrats per produir alternatives per a altes en carbohidrats aliments com ara pasta. Aquests productes de pròxima generació pastes són rics en proteïnes, baix en greix, i tenen un índex glucèmic baix, que és especialment útil per a persones amb diabetis. L'índex glucèmic és un rànquing relatiu de com els aliments afecten els nivells de glucosa en sang després del consum. Aliments amb un nivell baix índex són digerides més lentament, absorbit, i metabolitza, alentint la necessitat (i producció) d'insulina.
This is exciting news for pasta lovers who are on low-carbohydrate diets. While carbohydrates are the body’s primary source of energy, consuming too much of it without the proper amount of exercise to “burn it off” can cause the carbs to store as fat in the body. Alternative pasta are also good for vegetarians and vegans who are looking for diverse ways to get the protein their bodies need without resorting to traditional sources, such as chicken, beef, and pork.
The trick to creating high-yield flours and concentrates from pulse proteins is to maximize the protein yield without compromising the protein functionality or purity. Dry separation processes have proven to provide the best results compared with wet separation processes, as the native functionality of the proteins are retained, using a lower amount of energy and no fresh water source is necessary.
ST equips & Technology’s triboelectrostatic separation process is a dry method capable of separating particle sizes down to very fine levels. This is not only important to maintaining the integrity of the proteins from processed pulse products, it also provides a higher level of usable materials from the other fractions removed from the source. For manufacturers looking to maximize their yields and take advantage of the new alternative to traditional pasta flours, this is an economical way to get more for less.
