Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Summary Kabuli chickpea seeds were processed by soaking only and soaking followed either by pressure cooking or roasting. Proteins were isolated from both raw and processed seeds, and the effects of these processing approaches on the physicochemical, functional, thermal and structural properties as...

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Veröffentlicht in:International journal of food science & technology 2017-05, Vol.52 (5), p.1147-1154
Hauptverfasser: Xu, Yixiang, Obielodan, Mary, Sismour, Edward, Arnett, Anna, Alzahrani, Saeedah, Zhang, Baoshan
Format: Artikel
Sprache:eng
Schlagworte:
Chickpea protein
Chickpeas
Cicer arietinum
functional properties
Heating
Ovenware
physicochemical properties
Pressure cooking
Proteins
Seeds
Soaking
structural properties
thermal process
Thermal properties
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Zusammenfassung:Summary Kabuli chickpea seeds were processed by soaking only and soaking followed either by pressure cooking or roasting. Proteins were isolated from both raw and processed seeds, and the effects of these processing approaches on the physicochemical, functional, thermal and structural properties as well as SDS‐PAGE profiles of the protein isolates were investigated. Thermal processes significantly (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13400