EVALUATING VARIOUS NITROGEN FRACTIONS AND FUNCTIONAL PROPERTIES OF CHICKPEA (CICER ARIETINUM) PROTEIN ISOLATE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BAKHSHI MOGHADAM F.; MORTAZAVI S.A.; MILANI E.; HASHEMI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2014 | Volume:5 | Issue:4 (18) Page(s): 93-103

Download Full-Text

Persian Verion

View:

1,302

Download:

Cites:

Information Journal Paper

Title

EVALUATING VARIOUS NITROGEN FRACTIONS AND FUNCTIONAL PROPERTIES OF CHICKPEA (CICER ARIETINUM) PROTEIN ISOLATE

Author(s)

BAKHSHI MOGHADAM F. | MORTAZAVI S.A. | MILANI E. | HASHEMI M. | Issue Writer Certificate

Keywords

PROTEIN ISOLATEQ2

FUNCTIONAL PROPERTIESQ2

ELECTROPHORESISQ2

CHICKPEAQ2

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.

Cites

No record.

References

No record.

Cite

APA: Copy

BAKHSHI MOGHADAM, F., MORTAZAVI, S.A., MILANI, E., & HASHEMI, M.. (2014). EVALUATING VARIOUS NITROGEN FRACTIONS AND FUNCTIONAL PROPERTIES OF CHICKPEA (CICER ARIETINUM) PROTEIN ISOLATE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(4 (18)), 93-103. SID. https://sid.ir/paper/176580/en

Vancouver: Copy

BAKHSHI MOGHADAM F., MORTAZAVI S.A., MILANI E., HASHEMI M.. EVALUATING VARIOUS NITROGEN FRACTIONS AND FUNCTIONAL PROPERTIES OF CHICKPEA (CICER ARIETINUM) PROTEIN ISOLATE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2014;5(4 (18)):93-103. Available from: https://sid.ir/paper/176580/en

IEEE: Copy

F. BAKHSHI MOGHADAM, S.A. MORTAZAVI, E. MILANI, and M. HASHEMI, “EVALUATING VARIOUS NITROGEN FRACTIONS AND FUNCTIONAL PROPERTIES OF CHICKPEA (CICER ARIETINUM) PROTEIN ISOLATE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 4 (18), pp. 93–103, 2014, [Online]. Available: https://sid.ir/paper/176580/en

Related Journal Papers