Volume 10, Issue 38 (2013)
FSCT 2013, 10(38): 11-20 |
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Effect of extraction methods on functional properties of
Chickpea protein isolated. FSCT 2013; 10 (38) :11-20
URL: http://fsct.modares.ac.ir/article-7-5050-en.html
URL: http://fsct.modares.ac.ir/article-7-5050-en.html
Abstract: (9832 Views)
Chickpea proteins have received attention during recent years owing to their higher biological values and better functional properties than oilseed proteins. In present study, the effect of protein extraction method from kabuli chick pea seeds on functional properties obtained by tow extraction method includes alkaline extraction and acidic extraction was investigated. In research protein extraction had to pH=2.5 and pH=9.5 and followed by Isoelectric precipitation (pH =4.5). Functional properties of Kabuli chickpea protein isolates such as oil absorption capacities, water absorption capacities, foaming capacity and stability, emulsion capacity and stability were evaluated. All experiments were performed in triplicate and Duncan multiple range tests with a confidence interval of 95% was used to compare the means. Results showed that; Isolates obtained by acid method had higher emulsification (capacity emulsion 87.77% and stability emulsion 87.92%), and foam properties (capacity foam41.42% and stability 57.16%) than alkalin method. While alkalin method enhanced water absorption capacities (1.52 g/g) and fat binding capacities (1.68g/g). Whereas suitable functional properties of chick pea protein isolate could be used for substituting other proteins in food systems.
Received: 2011/01/24 | Accepted: 2012/01/24 | Published: 2013/01/23
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