Flow Properties of Chickpea Proteins

Liu, L.H.; Hung, Tran Van

doi:10.1111/j.1365-2621.1998.tb15715.x

Cited by 11 publications

(14 citation statements)

References 23 publications

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“…Similar results have been reported for starch pastes elsewhere. Liu and Hung (1998) studied the flow properties of chickpea protein. They also found a nonNewtonian behavior when increasing protein or salt concentration.…”

Section: Steady Shear Rheological Propertiesmentioning

confidence: 99%

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Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

et al. 2012

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Proximate, thermal, morphological and rheological properties of canned "negro Querétaro" bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85°C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79°C, 79.1°C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4°C, 75.7°C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G′) was frequency independent and was higher than the loss modulus (G″). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (E a ) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed.

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Section: Steady Shear Rheological Propertiesmentioning

confidence: 99%

“…Liu and Hung (1998) reported that the chickpea protein dispersion exhibited Newtonian behavior at low protein or salt concentrations. Ahmed et al (2006) studied the thermorheological characteristics of soybean protein isolate.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

et al. 2012

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“…Knowledge of the rheological behavior of food products is essential for process design and evaluation, quality control, and consumer acceptability (Rao 1977); therefore, information on the flow properties of both native and modified chickpea protein dispersions warrant more investigation. The flow property of native chickpea protein dispersion has been reported in a previous study (Liu and Hung 1998a).…”

Section: Introductionmentioning

confidence: 62%

Flow Properties of Acetylated Chickpea Protein Dispersions

Liu¹,

Hung²

2010

Journal of Food Science

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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.

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“…So far, some researchers have studied the functional properties of chickpea protein (Paredes‐López et al. 1991; Liu and Hung 1998a,b; Sánchez‐Vioque et al. 1999; Kaur and Singh 2007; Zhang et al.…”

Section: Introductionmentioning

confidence: 99%

“…(1991) found that nitrogen solubility, oil absorption, emulsion property and foam property of chickpea protein isolated by micellization and isoelectric precipitation technique were compared favorably with those of a commercial soybean protein. Liu and Hung (1998a) investigated the flow properties of chickpea protein and found that chickpea protein dispersions exhibited a Newtonian behavior at low protein concentration or low salt concentration. Sánchez‐Vioque et al.…”

Section: Introductionmentioning

confidence: 99%

PHYSICOCHEMICAL AND PROCESSING FUNCTIONAL PROPERTIES OF PROTEINS FROM TWO CHINESE CHICKPEA (CICER ARIETINUML.) CULTIVARS

Gao

Wang

Li³

et al. 2009

Journal of Food Processing and Preservation

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The physicochemical and functional properties of protein isolates from two Chinese chickpea cultivars were investigated and compared with those of SPI. GCPI has the lightest, reddest, most yellow and highest chroma. SHF and Ho of three protein isolates were significantly different (P < 0.05). Significant differences (P < 0.05) in EAI, FC, FS and LGC were observed between the two chickpea protein isolates, whose most functional properties were inferior to those of SPI. Most textural properties of heated gels from two chickpea protein isolates were similar and were also inferior to those of the SPI heated gel. PRACTICAL APPLICATIONS Chickpea is the third most widely grown grain legume crop in the world after bean and soybean. In the present study, we examined the physicochemical properties (chemical composition, color characteristics, SHF content and Ho) and functional properties (nitrogen solubility, emulsifying properties, WHC and OHC, FC and FS, and gelation properties) of protein isolates derived from Desi and Kabuli chickpea cultivars grown in Xinjiang Autonomous Region in China, and compared them with those of SPI. This study would be useful in the comprehensive understanding of the characteristics of chickpea protein and its use as a potential additive for food and dietary items.

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Flow Properties of Chickpea Proteins

Cited by 11 publications

References 23 publications

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

Flow Properties of Acetylated Chickpea Protein Dispersions

PHYSICOCHEMICAL AND PROCESSING FUNCTIONAL PROPERTIES OF PROTEINS FROM TWO CHINESE CHICKPEA (CICER ARIETINUML.) CULTIVARS

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