Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

[en] The impact of enzymatic hydrolysis by Alcalase on the conformational and functional properties of chickpea protein isolate (CPI) was investigated. The physicochemical, interfacial tension and surface characteristics of CPI and their hydrolysates (CPH) according to the degree of hydrolysis (DH) were also determined. These parameters were then related to the changes in the emulsification activity (EAI) and stability (ESI). The enzymatic hydrolysis was found to improve protein recovery and solubility, leading to a reduction in the molecular weight bands with a concomitant increase in the intensity and appearance of protein bands having apparent molecular mass below 20 kDa. The interfacial tension decreased from _66.5 mN m_1 for CPI to _59.1 mN m_1 for CPH. A similar trend was observed for the surface charge which declined from _27.55 mV to _16.4 mV for the CPI and CPH, respectively. These changes were found to have a detrimental effect on the EAI and ESI values.

Disciplines :

Biotechnology

Author, co-author :

Ghribi, Abir Mokni

Maklouf Gafsi, Ines

Sila, Assaâd

Blecker, Christophe ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Danthine, Sabine ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.

Attia, Hamadi

Bougatef, Ali

Besbes, Souhail

Language :

English

Title :

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

Publication date :

24 April 2015

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier Science, Oxford, United Kingdom

Volume :

187

Pages :

322-330

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 12 June 2015

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