Flow Properties of Acetylated Chickpea Protein Dispersions

Abstract

Chickpea protein concentrate was acetylated with acetic anhydride at 5 levels. Acetylated chickpea protein (ACP) dispersions at 3 levels (6%, 45%, and 49%) were chosen for this flow property study. Effects of protein concentration, temperature, concentrations of salt addition and particularly, degree of acetylation on these properties were examined. Compared with native chickpea proteins, the ACP dispersions exhibited a strong shear thinning behavior. Within measured temperature range (15 to 55 degrees C), the apparent viscosities of native chickpea protein dispersions were temperature independent; those of ACP dispersions were thermally affected. The flow index (n), consistency coefficient (m), apparent yield stress, and apparent viscosities of ACP dispersions increased progressively up to 45% acetylation but decreased at 49% acetylation level. Conformational studies by gel filtration suggested that chickpea proteins were associated or polymerized at up to 45% acetylation but the associated subunits gradually dissociated to smaller units at higher levels (49%) of acetylation.

Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins

“…Acetic anhydride is a food-grade acetylating agent 4 that is permitted for direct addition to food for human consumption. 5 It has been utilized for acetylation of different proteins, including mucan-bean, 6 chickpea, 7 potato, 8 and oat 9 proteins, as well as casein micelles. 10 Lakkis and Villota 11 hydrophobized whey proteins with acetic anhydride in a saturated sodium acetate solution, and Zhao et al 12 assessed the influence of acetylation on the conformation of whey proteins.…”