Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

“…The SPI, SPE and EWP which showed LGC of 10 g/100 g had better gelling capacity than LPEs, but WPI had comparable LGC with those of four LPEs. In the literature, very high LGCs between 11.5 and 18 g/100 mL (10.3e15.3 g/100 g) were reported for chickpea proteins obtained by the IEP method Kaur & Singh, 2007;Papalamprou, Doxastakis, Biliaderis, & Kiosseoglou, 2009), but LGC of 12 g/100 mL (10.7 g/ 100 g) reported by Boye et al (2010) for two lentil cultivars was only slightly lower than those obtained in this study for LPE-1 and LPE-3. These results clearly indicated the outstanding gelling capacity of proteins in CPE.…”

Functional and physicochemical properties of pulse proteins

“…Thus, protein contents close to 90% have been reported in a number of papers for powdered materials obtained from pulses such as chickpea, pea, lupin or faba bean, by applying the so-called isolate process (Fan and Sosulski, 1974;Chakraborty et al, 1979;Paredes-Lopez et al, 1991;Kiosseoglou et al, 1999;Papalamprou et al, 2008;Zhang et al, 2009). In other studies, the protein content of the materials obtained from a number of pulses was lower than 90% and in some cases even lower than 70% (Sanchez-Vioque et al, 1999;Makri and Doxastakis, 2006a;Boye et al, 2010b).…”

“…Domination of proteins belonging to the globulin fraction over those of the albumin fraction in a chickpea protein isolate obtained by isoelectric precipitation was reported by Sanchez-Vioque et al (1999). Papalamprou et al (2008Papalamprou et al ( , 2010, on the other hand, reported that the chickpea protein isolate obtained by ultrafiltration was made up of a mixture of proteins belonging to both the albumin and the globulin fractions but the albumins were practically absent from the isolate obtained by isoelectric precipitation.…”

Progress in vegetable proteins isolation techniques: A review

“…In order to exploit protein sources with low carbon footprint, higher production sustainability and lower production costs, the possibility to isolate proteins from canola, flax, hemp seed meal, rice bran, chickpea, sugar beet leaves, fababeans, lemna (water lentil), etc. was investigated (Papalamprou et al, 2009;Wanasundara and Shahidi, 1996;Xu and Diosady, 2000). Moreover, according to Stegeman et al (2010) raw materials that are currently used for feed and biofuel products such are rapeseed, algae, grass, duckweed as well as some byproducts obtained from agricultural processing and other waste materials could be used as good sources of proteins.…”