METHOD FOR PRODUCING FREE AMINO ACIDS OF INTEREST FROM LEGUME FLOURS

摘要

The invention relates to a method for producing free amino acids from legume flours, preferably of chickpeas, said method comprising the following steps: extracting; nanofiltering; purifying using ion-exchange resins; and concentrating the final product. This method is useful for producing amino acids of interest, such as arginine, homoarginine, or canavanine, depending on the starting material.