Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization
1991; Wiley; Volume: 56; Issue: 3 Linguagem: Inglês
10.1111/j.1365-2621.1991.tb05367.x
ISSN1750-3841
AutoresOctavio Paredes‐López, C. Ordorica‐Falomir, M.R. OLIVARES‐VÁZQUEZ,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoABSTRACT Proteins were isolated from chickpea flour by micellization and isoelectric precipitation techniques. Protein content ranged from 84.8‐87.8%. Denaturation temperature and transition enthalpy, by differential scanning calorimetry, were higher for micelle than for isoelectric proteins. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis showed a molecular weight distribution between 16.6‐66.4 kD for micelle and 14.9‐84.2 kD for isoelectric proteins. Most functional properties compared favorably to a commercial soy isolate. In general, most essential amino acids of chickpea isolates were at acceptable levels compared to a reference pattern. High values of in vitro digestibility and calculated PER were obtained for the isolates.
Referência(s)