Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization
1999; Elsevier BV; Volume: 64; Issue: 2 Linguagem: Inglês
10.1016/s0308-8146(98)00133-2
ISSN1873-7072
AutoresR. Sánchez‐Vioque, Alfonso Clemente, Javier Vioque, Juan Bautista, Francisco Millán,
Tópico(s)Food composition and properties
ResumoTwo types of protein isolates were prepared from ground chickpea seeds by alkaline extraction, with (Isolate-B) and without (Isolate-A) sodium sulphite, and acid precipitation of the proteins at the isoelectric point (pI 4.3). The percentage of protein recovered from chickpea flour in the preparation of Isolates-A and B were 65.9 and 62.1%, respectively. Chemical composition, main functional properties and protein composition of chickpea flour and protein isolates were determined. Isolates-A and B contained 78 and 88.1% of protein, respectively, and had a balanced content of essential amino acids, with respect to the FAO pattern. The in vitro protein digestibility ranged between 95.6 and 96.1%. Isolate-A showed a partial dissociation of the 11S protein because of the high pH used for the protein extraction, and this probably explains the differences observed in the functional characteristics of both isolates.
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