Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars

Singh, G.D. and Wani, A.A. and Kaur, D. and Sogi, D.S. (2008) Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars. Journal of the Science of Food and Agriculture, 88 (5). pp. 778-786.

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Abstract

BACKGROUND: Chickpea (Cicer arietinum L.) proteins have received attention during recent years owing to their higher biological values and better functional ingredients than oilseed proteins. In this study the composition, fractionation, electrophoretic behaviour and functional properties of five chickpea protein concentrates were determined. RESULTS: The chickpea proteins contained 15.9–54.8 g kg−1 albumin, 48.9–154.1 g kg−1 globulin, 39.2–76.5 g kg−1 glutelin and traces of prolamin. Electrophoresis of the various fractions revealed that albumin and globulin were made up of sub-units of different molecular weights ranging from 7 to 96 kDa. Water and oil absorption of the protein concentrates varied from 1.15 to 2.75 g g−1 and from 2.60 to 5.65 g g−1 respectively. Foaming capacity and foam stability of the protein concentrates were good and improved with the addition of salt (10 gL−1 NaCl) or sugar (100 gL−1 sucrose) at both isoelectric and neutral pH. Emulsifying capacity and emulsion stability of the protein concentrates were good and excellent respectively. CONCLUSION: Protein concentrates prepared from chickpeas have potential use in food formulations owing to their good emulsifying/foaming and water/oil-binding capacities.

Item Type: Article
Uncontrolled Keywords: Chickpea protein fractionation; electrophoresis; protein concentrates; functional properties
Author Affiliation: Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India
Subjects: Crop Improvement
Divisions: Chickpea
Depositing User: Mr T L Gautham
Date Deposited: 24 Feb 2016 08:00
Last Modified: 24 Feb 2016 08:00
URI: http://eprints.icrisat.ac.in/id/eprint/14195

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