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

Abstract

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.

Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics

“…It is known that there are several ways of producing foams [31,32]. Foams can be generated using mechanical aeration [7,30,[33][34][35][36][37] or by air sparging [38]. Mechanical aeration is more commonly performed either by mixing [33,34], whipping [35] or high-speed homogenization (e.g., ultra-turrax) [7,30,36].…”