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Information Journal Paper

Title

CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT

Pages

  71-80

Abstract

 In this study to extract proteins from CHICKPEA types desi (kaka variety) and kabuli (ILC_6262 variety) was used from isoelectric precipitation (IEP). so was used from pH:9.5, 1.10 ratio(CHICKPEA powder/water) and 25oc for CHICKPEAs. Protein content were at ranges 20.52±0.24% for desi and 16.71±0.15% for kabuli CHICKPEA, w/w. The PROTEIN EXTRACTion in IEP process was 62.7–73.7%, w/w. measurement of CHICKPEA protein solubility brought under consideration that results showed maximum solubility in range of pH:1-3,7-10 and showed minimum solubility in range of pH:4-6. Results of Water Holding Capacity (WHC) showed range between 3.1-3.3 (ml/g). In emulsifying activity properties had not significant between two CHICKPEAs (P<0.05). Results were showed a range between 103-106% for foam provider property. Also were showed that CHICKPEA proteins have desirable capacity for gel formation.

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    APA: Copy

    MESHKANI, S.M., POURFALLAH, Z., BEHESHTI, H.R., & FEYZI, J.. (2013). CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 71-80. SID. https://sid.ir/paper/176503/en

    Vancouver: Copy

    MESHKANI S.M., POURFALLAH Z., BEHESHTI H.R., FEYZI J.. CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):71-80. Available from: https://sid.ir/paper/176503/en

    IEEE: Copy

    S.M. MESHKANI, Z. POURFALLAH, H.R. BEHESHTI, and J. FEYZI, “CONSIDERATION OF FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN CONCENTRATE EXTRACTED USING PRECIPITATION TECHNIQUES TO HELP ITS ISOELECTRIC POINT,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 71–80, 2013, [Online]. Available: https://sid.ir/paper/176503/en

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