Evaluating various Nitrogen Fractions and functional properties of Chickpea (Cicer arietinum) protein isolate
Author(s):
Abstract:
Chickpea (Cicer arietinum L.) seeds are important sources of food proteins. Apart from their nutritional properties, pulse proteins also possess functional properties that play an important role in food formulation and processing. In the present study, the effect of protein extraction pH from kabuli chick pea seeds on solubility, emulsion properties, water absorption capacity and variety nitrogen fractions of isolates were obtained from two extraction methods including alkaline extraction and acidic extraction. In this research, the protein was extracted at pH=2.5 and pH=9.5 and after that the protein was precipitated at Isoelectric point (pH =4.5). All experiments were performed in triplicates and Duncan multiple range test with a confidence interval of 95% was used to compare the means. Protein solubility was studied at pH 2.5 7.0. Environment pH had significant effect on solubility (p≤0.05). The solubility-pH profile of different protein isolates showed minimum solubility in the pH 4.0 and 5.0 and maximum solubility at pH 7 and afterward at pH 2.5, also protein isolates obtained by acidic method (isolate A) had higher solubility than protein isolates obtained by alkaline method (Isolate B). Both two isolates had suitable emulsion properties and water hold capacity. Isolate obtained by acidic method higher emulsification while alkaline method enhanced water absorption capacity (p≤0.05). Electrophoresis of the various fractions revealed that chickpea globulin was made up of sub-units of different molecular weights ranging from 10 to 150 kDa. bands corresponding to molecular weights of 30-40 kDa, which should be attributed to the acidic subunits of the 11S globulin (legumin), while the bands at about 25 kDa probably corresponded to the basic legumin subunit. Bands density of isolate B were thicker, this phenomena could be attributed to nearby of pH utilization for protein extraction at optimum pH of globulin extraction. According to suitable functional properties of chick pea protein isolate, it could be used as a novel protein source substitution in food productions.
Keywords:
Language:
Persian
Published:
Journal of Innovation in food science and technology, Volume:5 Issue: 18, 2014
Page:
93
magiran.com/p1232177
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یکساله به مبلغ 1,390,000ريال میتوانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.
In order to view content subscription is required
Personal subscription
Subscribe magiran.com for 70 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!