We thank Drs. B. Imison, M. Palmer (FSA) and U. Singh (ICRISAT, India) for discussions and Misses D. Womersley and L. Ruddick (FSA) for technical assistance. The financial support of the Grains Research and Development Corporation (GRDC, Australia) and cooperation of the Victoria University of Technology are acknowledged.
Functional Properties of Acetylated Chickpea Proteins
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 63, Issue 2, pages 331–337, March 1998
How to Cite
LIU, L.H. and HUNG, T.V. (1998), Functional Properties of Acetylated Chickpea Proteins. Journal of Food Science, 63: 331–337. doi: 10.1111/j.1365-2621.1998.tb15736.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- Ms received 2/25/97; revised 10/26/97; accepted 10/30/97.
- functional properties;
- chickpea proteins
Functional properties were investigated on chickpea proteins acetylated at 6 and 49% of the -amino groups of lysine. In water and in 0.25M NaCl solutions, acetylated chickpea proteins (ACP) were more soluble at high pH (pH>8), but less soluble at low pH (pH 2–7), than native chickpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25–0.75M CaCl2 solutions. Acetylation increased the water and oil absorption capacity of ACP. ACP also had higher emulsion capacity than that of NCP, but acetylation made emulsions of chickpea protein dispersions less stable.