[en] Chickpea protein concentrates (CPCs) were prepared from seed flour by alkaline extraction followed by isoelectric precipitation. The effects of different drying methods (freeze drying and convective drying at 40 °C and 50 °C) on physico-chemical and functional properties of CPCs were investigated. CPCs were found to have high contents of protein (61.20–63.12% dry weight basis). Freeze dried concentrate had the highest values of water and oil holding capacities. This drying method gave the lightest CPCs color. The amino acid of CPCs could reach the FAO/WHO requirement (1990) for the essential amino acids for preschool children and the sulfur-containing amino acids were the first limiting amino acids for all three protein concentrates. The solubility-pH profile of different CPCs showed minimum solubility when the pH was between 4.0 and 5.0. All concentrates were able to decrease the interfacial tension. The thermal properties of CPCs were studied by differential scanning calorimetry. CPCs differed significantly (p ≤ 0.05) in peak denaturation temperature and enthalpy of transition. Hence, drying methods used for the preparation of CPCs powders can affect the physico-chemical and functional properties.
Disciplines :
Food science
Author, co-author :
Ghribi, Abir Mokni
Maklouf Gafsi, Ines
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
Besbes, Souhail
Language :
English
Title :
Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates
B. Adhikari, T. Howes, A.K. Shresshta, and B.R. Bhandari Development of stickiness of whey protein isolate and lactose droplets during convective drying Chem. Eng. Process.: Process Intensif. 46 2007 420 428
S. Alamanou, and G. Doxastakis Effect of wet extraction methods on the emulsifying and foaming properties of lupin seed protein isolates (Lupinus albus ssp. Graecus) Food Hydrocolloides 11 1997 409 413
R.H. Alsmeyer, M.L. Cuningham, and M.L. Happich Equations predict PER from amino acid analysis Food Technol. 28 1974 34 38
AOAC, 1990. In: Helrich, K. (Ed.), Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Association of Official Analytical Chemists Inc, Arlington, Virginia, VA.
AOAC, 2005. Official methods of analysis. 18th ed. Association of Official Analytical Chemists, Arlington, VA.
I. Arcan, and A. Yemenicioglu Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins Food Res. Int. 43 2010 140 147
S.D. Arntfield, and E.D. Murray The influence of processing parameters on food protein functionality. I. Differential scanning calorimetry as an indicator of protein denaturation J. Inst. Can. Tech. 14 1981 289 294
S. Bader, J.P. Oviedo, C. Pickardt, and P. Eisner Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins Food Sci. Technol. 44 2011 1396 1404
Bhandari, B., Roos, Y.H., 2012. Food Materials Science and Engineering. Amorphous and Crystalline Structures of Materials. First ed. Chichester, West Sussex, pp. 7; 8.
J.I. Boye, S. Aksay, S. Roufik, S. Ribéreau, M. Mondor, E. Farnworth, and S.H. Rajamohamed Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques Food Res. Int. 43 2010 537 546
J. Boye, F. Zare, and A. Pletch Pulse proteins: processing, characterization, functional properties and applications in food and feed Food Res. Int. 43 2010 414 431
G. Castronuovo Proteins in aqueous solutions. Calorimetric studies and thermodynamic characterization Thermochim. Acta 193 1991 363 390
U.D. Chavan, D.B. McKenzie, and F. Shahidi Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) Food Chem. 74 2001 177 187
M.H. Chiu, and E.J. Prenner Differential scanning calorimetry: an invaluable tool for a detailed thermodynamic characterization of macromolecules and their interactions J. Pharma. Bioallied Sci. 3 2011 39 59 10.4103/0975-7406.76463
E. Dickinson Hydrocolloids at interfaces and the influence on properties of dispersed systems Food Hydrocolloids 17 2003 25 39
S. Emami, and L.G. Tabil Friction and compression characteristics of chickpea flour and components Powder Technol. 175 2007 14 21
FAO/WHO, 1990. Protein quality evaluation. Report of joint FAO/WHO expert consultation, Bethesda, MD, 4-8 December 1989. FAO/WHO, Rome, Italy.
S. Gorinstein, M. Zemser, M. Friedman, W.A. Rodrigues, P.S. Martins, N.A. Vello, G.A. Tosello, and O. Paredes-López Physicochemical characterization of the structural stability of some plant globulins Food Chem. 56 1996 131 138
F. Guillon, and M. Champ Structural and physical properties of dietary fibres, and consequences of processing on human physiology Food Res. Int. 33 2000 233 245
S.E. Hill Emulsions G.M. Hall, Methods of Testing Protein Functionality 1996 Blackie Academic & Professional London 153 185
M.O. Iwe, D.J. van Zuilichem, P.O. Ngoddy, and W. Lammers Amino acid and protein digestibility index of mixtures of extruded soy and sweet potato flours Lebensm.-Wiss. u.-Technol. 34 2001 71 75
M. Joshi, B. Adhikari, P. Aldred, J.F. Panozzo, and S. Kasapis Physicochemical and functional properties of lentil protein isolates prepared by different drying methods Food Chem. 129 2011 1513 1522
M. Joshi, B. Adhikari, P. Aldred, J.F. Panozzo, S. Kasapis, and C.J. Barrow Interfacial and emulsifying properties of lentil protein isolate Food Chem. 134 2012 1343 1353
A.C. Karaca, N. Low, and M. Nickerson Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction Food Res. Int. 44 2011 2742 2750
M. Kaur, and N. Singh Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars Food Chem. 102 2007 366 374
V. Kett, D. McMahon, and K. Ward Freeze-drying of protein pharmaceuticals - the application of thermal analysis CryoLetters 25 2004 389 404
J.E. Kinsella Functional properties of proteins: possible relationships between structure and function in foams Food Chem. 7 1981 273 288
J.E. Kinsella, and N. Melachouris Functional properties of proteins in foods: a survey Crit. Rev. Food Sci. Nutr. 7 1976 219 280
N. Kitabatake, N. Jahara, and E. Doi Thermal denaturation of soybean protein at low water content Agric. Biol. Chem. 54 1990 2205 2212
I. Koshiyama, M. Hamano, and D. Fukushima A heat denaturation study of the 11S globulin in soybean seeds Food Chem. 6 1981 309 322
M.J.Y. Lin, E.S. Humbert, and F.W. Sosulski Certain functional properties of sunflower meal products J. Food Sci. 39 1974 368 370
V.Y. Ma, and V.R. Harwelkar Thermal analysis of food proteins Adv. Food Nutr. Res. 35 1991 317 366
Z. Ma, J.I. Boye, B.K. Simpson, S.O. Prasher, D. Monpetit, and L. Malcolmson Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours Food Res. Int. 44 2011 2534 2544
M. Mondor, S. Aksay, H. Drolet, S. Roufik, E. Farnworth, and J.I. Boye Influence of processing on composition and antinutritional factors of chick pea protein concentrates produced by isoelectric precipitation and ultrafiltration Innov. Food Sci. Emerging Technol. 10 2009 342 347
I. Nir, Y. Feildman, A. Aserin, and N. Garti Surface properties and emulsification behavior of denatured soy proteins J. Food Sci. 59 1994 606 610
Official Journal of the European communities (OJEC), 1998. Determination of amino acids in feed by HPLC. Development of an optimal hydrolysis and extraction procedure by the EU commission DGXII in three International Collaborative Studies. 257, 14-28.
K.N. Pearce, and J.E. Kinsella Emulsifying properties of proteins: evaluation of a turbidimetric technique J. Agric. Food Chem. 26 1978 716 723
R. Sánchez-Vioque, A. Clemente, J. Vioque, J. Bautista, and F. Millán Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization Food Chem. 64 1999 237 243
S.K. Sathe, S.S. Deshpande, and D.K. Salunkhe Functional properties of lupin seeds (Lupinus mutabilis) proteins and protein concentrates J. Food Sci. 47 1981 491 497
S. Savadkoohi, and A. Farahnaky Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins J. Food Eng. 113 2012 479 485
Z.E. Sikorski Functional properties of proteins in food systems Chem. Funct. Properties Food Proteins 2001 113 136
F.W. Sosulski The centrifuge method for determining flour absorption in hard red spring wheats Cereal Chem. 39 1962 344 350
B.G. Swanson Pea and lentil protein extraction and functionality JAOCS 67 1990 276 280
X. Wang, W. Gao, J. Zhang, H. Zhang, J. Li, X. He, and H. Ma Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars Food Res. Int. 43 2010 567 572
Z. Wang, Y. Li, L. Jiang, B. Qi, and L. Zhou Relationship between secondary structure and surface hydrophobicity of soybean protein isolate subjected to heat treatment J. Chem. 2014 10.1155/2014/475389
T. Zhang, B. Jiang, W. Mu, and Z. Wang Emulsifying properties of chickpea protein isolates: influence of pH and NaCl Food Hydrocolloids 23 2009 146 152
T. Zhang, Y. Li, M. Miao, and B. Jiang Purification and characterisation of a new antioxidant peptide from chickpea (Cicer arietium L.) protein hydrolysates Food Chem. 28 2011 28 33
M. Zhang, F. Song, X.L. Wang, and Y.Z. Wang Development of soy protein isolate/waterborne polyurethane blend films with improved properties Colloids Surf. B: Biointerfaces 100 2012 16 21