Volume 22, Issue 158 (2025)
FSCT 2025, 22(158): 31-47 |
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Rezaee Barzani H, Zamindar N. Optimizing the functional characteristic of the protein foam stability of Anna variety Kabuli chickpea. FSCT 2025; 22 (158) :31-47
URL: http://fsct.modares.ac.ir/article-7-71377-en.html
URL: http://fsct.modares.ac.ir/article-7-71377-en.html
1- Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2- Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University-Isfahan-Iran ,n.zamindar@khuisf.ac.ir
2- Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University-Isfahan-Iran ,
Abstract: (527 Views)
Chickpea protein is considered a high-quality natural protein and can be used as a nutrient or the main ingredient of foods, useful for human health. In this study, the effect of four independent variables including time (20-60) minutes , temperature (4-35) degrees of Celsius, pH (8.50-10) and solid to solvent ratio of (1:10 – 1:15) was investigated on the optimization of the physicochemical properties of Anna variety chickpea protein, and its functional properties, including foam formation capacity and stability (in 30 and 180 minutes). For this purpose, 30 standard runs were performed using the response surface method, central composite design including 6 repetitions at the central points. The maximum foam formation capacity and stability was obtained with optimal conditions of temperature of 4.055 °C, time of 54.27 min, pH value of 8.517 and solvent to solid ratio of 1:10.220. The highest foam stability was observed after 40 minutes, at pH equal to 8.5. The results of this research showed that the chickpea protein of Ana variety could be used as part of food formulation, which increases the nutritional value and functional characteristics of the product.
Article Type: Original Research |
Subject:
Proteins and bioactive peptides
Received: 2023/09/3 | Accepted: 2024/08/26 | Published: 2025/03/21
Received: 2023/09/3 | Accepted: 2024/08/26 | Published: 2025/03/21
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