EFFECT OF EXTRACTION METHODS ON FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATED

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.; MILANI E.; MORTAZAVI S.A.; MESHKANI S.M.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2013 | Volume:10 | Issue:38 Page(s): 11-20

Download Full-Text

Persian Verion

View:

1,320

Download:

Cites:

Information Journal Paper

Title

EFFECT OF EXTRACTION METHODS ON FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATED

Author(s)

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

Keywords

PROTEIN ISOLATEQ2

FUNCTIONAL PROPERTIESQ2

CHICK PEAQ2

Abstract

Chickpea proteins have received attention during recent years owing to their higher biological values and better FUNCTIONAL PROPERTIES than oilseed proteins. In present study, the effect of protein extraction method from kabuli CHICK PEA seeds on FUNCTIONAL PROPERTIES obtained by tow extraction method includes alkaline extraction and acidic extraction was investigated. In research protein extraction had to pH=2.5 and pH=9.5 and followed by Isoelectric precipitation (pH=4.5). FUNCTIONAL PROPERTIES of Kabuli chickpea PROTEIN ISOLATEs such as oil absorption capacities, water absorption capacities, foaming capacity and stability, emulsion capacity and stability were evaluated. All experiments were performed in triplicate and Duncan multiple range tests with a confidence interval of 95% was used to compare the means. Results showed that; Isolates obtained by acid method had higher emulsification (capacity emulsion 87.77% and stability emulsion 87.92%), and foam properties (capacity foam41.42% and stability 57.16%) than alkalin method. While alkalin method enhanced water absorption capacities (1.52 g/g) and fat binding capacities (1.68 g/g). Whereas suitable FUNCTIONAL PROPERTIES of CHICK PEA PROTEIN ISOLATE could be used for substituting other proteins in food systems.

Cites

No record.

References

No record.

Cite

APA: Copy

BAKHSHI MOGHADAM, F., MILANI, E., MORTAZAVI, S.A., & MESHKANI, S.M.. (2013). EFFECT OF EXTRACTION METHODS ON FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 11-20. SID. https://sid.ir/paper/72128/en

Vancouver: Copy

BAKHSHI MOGHADAM F., MILANI E., MORTAZAVI S.A., MESHKANI S.M.. EFFECT OF EXTRACTION METHODS ON FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):11-20. Available from: https://sid.ir/paper/72128/en

IEEE: Copy

F. BAKHSHI MOGHADAM, E. MILANI, S.A. MORTAZAVI, and S.M. MESHKANI, “EFFECT OF EXTRACTION METHODS ON FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATED,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 11–20, 2013, [Online]. Available: https://sid.ir/paper/72128/en

Related Journal Papers