This research was supported by Consejo National de Ciencia y Tecnología (CONACYT-México) and the European Economic Community.
Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 726–729, May 1991
How to Cite
PAREDES-LÓPEZ, O., ORDORICA-FALOMIR, C. and OLIVARES-VÁZQUEZ, M.R. (1991), Chickpea Protein Isolates: Physicochemical, Functional and Nutritional Characterization. Journal of Food Science, 56: 726–729. doi: 10.1111/j.1365-2621.1991.tb05367.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/22/90; revised 8/24/90; accepted 10/10/90.
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.