Study of the effect of soybean and chickpea seeds watering on protein complex solubility

The functional properties of the protein complex of soybean and chickpea seeds during germination have been studied due to the growing interest in hypoallergenic foods and the search for new sources of plant proteins in the technologies of innovative products. Methodology and technique of germination start, developed earlier, allowed to reveal peculiarities of the process in chickpea seeds. Critical points of successful swelling of chickpea seeds with protein content of 22.5 +/- 1.8 at 22 degrees C: the duration of soaking 6 - 7 h, critical humidity 58.7% in the north-east, inclination from 28 h. Ability to germinate 94%. Comparison with soybean seeds revealed a close nature of the water absorption rate. Conditions for obtaining a stable water polydisperse system from swollen seeds: degree of crushing.0.5 mm; extraction temperature 50 - 60 degrees C. Dimensions of peeling phase - stability index in systems from swollen seeds 8-30 %, from dry seeds 40-60 %. Correlation dependence between technological factors and physiological state is 0.84-0.98. Electronic microscopy of repentant and swollen seed cells clearly confirms the start of hydrolysis processes.