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Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars
Abstract
BACKGROUND: Chickpea (Cicer arietinum L.) proteins have received attention during recent years owing to their higher biological values and better functional ingredients than oilseed proteins. In this study the composition, fractionation, electrophoretic behaviour and functional properties of five chickpea protein concentrates were determined.
RESULTS: The chickpea proteins contained 15.9–54.8 g kg−1 albumin, 48.9–154.1 g kg−1 globulin, 39.2–76.5 g kg−1 glutelin and traces of prolamin. Electrophoresis of the various fractions revealed that albumin and globulin were made up of sub-units of different molecular weights ranging from 7 to 96 kDa. Water and oil absorption of the protein concentrates varied from 1.15 to 2.75 g g−1 and from 2.60 to 5.65 g g−1 respectively. Foaming capacity and foam stability of the protein concentrates were good and improved with the addition of salt (10 g L−1 NaCl) or sugar (100 g L−1 sucrose) at both isoelectric and neutral pH. Emulsifying capacity and emulsion stability of the protein concentrates were good and excellent respectively.
CONCLUSION: Protein concentrates prepared from chickpeas have potential use in food formulations owing to their good emulsifying/foaming and water/oil-binding capacities. Copyright
... Vicilins are trimeric proteins that lack cysteines and thus disulphide bonds (Chang et al., 2012). The albumin fraction plays an essential role in seeds because they include most of the enzymatic and metabolic proteins (Singh et al., 2008). Albumins are a rich source of essential amino acids like other legume proteins particularly sulphur-containing amino acids (tryptophan, threonine and lysine), and therefore, have a higher nutritive value compared to globulins (Liu et al., 2008). ...
... Glutelins belong to the 11-12S globulin family; structurally glutelin is similar to globulin (Chang et al., 2011). Prolamin was found in traces regardless of the variety of chickpea (Singh et al., 2008). Chickpea protein was rich in essential amino acids such as isoleucine, lysine, total aromatic amino acids and tryptophan (Alajaji & El-Adawy, 2006). ...
... Nevertheless, the application of chickpea protein is still in its infancy stages and few applications are reported in literature compared to chickpea flour. Market request for alternative proteins is boosting to widen the application of chickpea proteins thanks to their high functional properties, low flavour profile and relative freedom from toxins and allergens (Singh et al., 2008;Mokni Ghribi et al., 2018). The incorporation of chickpea protein isolate (up to 10%) in gluten-free noodles decreased in vitro starch digestibility and glycaemic index (from 70.8 to 61.0) compared to rice flour-based noodles (Sofi et al., 2020a). ...
Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses that is traditionally commercialized as seeds, flour, or canned foods. In the frame of alternative protein sources, chickpea emerged as a rich source of dietary proteins (17–22%) that can be dry or wet extracted. The application of chickpea proteins as food ingredients is still in early stages, where their properties and the way they interact within food matrices are scarcely studied. Therefore, this review provides recent advances in processing, characteristics and applications of chickpea proteins. Nutritionally, these proteins have various biological activities, adequate levels of essential amino acids and protein digestibility. Technologically, their bland flavor, neutral taste, and light color could make them suitable ingredients for new products development including noodles, breads, cookies, and sausages. Chickpea proteins and particularly hydrolysates are a promising alternative to be used more broadly as functional ingredients.
... Legumins have a hexametric structure with subunits containing α and β-chains, while vicilins have a trimeric structure (Warsame, Michael, O'Sullivan, & Tosi, 2020). Albumins (12-20%) contain metabolically active proteins including enzymes (Singh, Wani, Kaur, & Sogi, 2008;Warsame et al., 2020). ...
... Glutelins are present in pulses in low amounts with the exception of chickpea proteins having high content (around 18 g/100 g) (Chang, Alli, Konishi, & Ziomek, 2011). Prolamin was found in traces in pulse, unlike cereals (Singh et al., 2008). Pulses proteins are rich sources of essential amino acids, including arginine, phenylalanine, leucine and isoleucine, and lysine (Gorissen et al., 2018;Millar, Barry-Ryan, Burke, McCarthy, & Gallagher, 2019). ...
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
... It is commonly known as Chana or Bengal gram (India and Pakistan), Garbanzo (Spain), Homes, Amaz (Arab world), Garo (Portugal), Shimbra (Ethiopia) and Nahud, Lablabi (Turkey) is believed to be one of the first legumes cultivated by humans (Loss et al., 1998) [13] . Chickpea seeds are major source of plant-based dietary protein (17-23%), carbohydrates (54-60%) and minerals such as phosphorus (340mg/100g), magnesium (140mg/100g), calcium (190mg/100g), iron (7mg/100g) and zinc (3mg/100g) (Singh et al., 2008) [20] . Chickpea is believed to be center of origin of chickpea is South East Turkeys and Syria. ...
... It is commonly known as Chana or Bengal gram (India and Pakistan), Garbanzo (Spain), Homes, Amaz (Arab world), Garo (Portugal), Shimbra (Ethiopia) and Nahud, Lablabi (Turkey) is believed to be one of the first legumes cultivated by humans (Loss et al., 1998) [13] . Chickpea seeds are major source of plant-based dietary protein (17-23%), carbohydrates (54-60%) and minerals such as phosphorus (340mg/100g), magnesium (140mg/100g), calcium (190mg/100g), iron (7mg/100g) and zinc (3mg/100g) (Singh et al., 2008) [20] . Chickpea is believed to be center of origin of chickpea is South East Turkeys and Syria. ...
The present investigation was carried out in Randomized Complete Block Design (RCBD) with two replications during rabi season for three consecutive years from 2014-16 at Rajaula farm of Faculty of Agriculture, Mahatma Gandhi Gramodaya Vishwa Vidyalaya Chitrakoot (MGCGV), Satna (M.P.) to determine the extent of genetic variation, association and their interrelationship of yield with yield attributing traits among twenty chickpea genotypes. Assessment of genetic variability and association among the important economic traits along with understanding their direct and indirect effects over grain yield per plant are crucial for the choice of parents in the breeding program and selection strategy for improvement in yield and other traits. The results revealed high variability of most of the economically important traits. High GCV and PCV along with high heritability and genetic advance as percent of mean was reported for grain yield per plant, hundred seed weight, harvest index and biological yield per plant suggesting that these traits are good yield enhancing indices. The correlation and path analysis exhibited positive association and direct effects of harvest index, biomass per plant, hundred seed weight, number of seeds per plant and number of pods per plant on grain yield per plant indicating that the direct selection for these traits would improve the grain yield in chickpea.
... In recent years, the evidence of an existing genetic diversity in terms of seed protein composition was exploited in cultivated pulses, including chickpeas [8,17,27,28]. Most of the information on pulse protein composition was obtained by electrophoretic separation and is relative to genetic diversity [8,29,30], while less data are available on the effect of environmental [31] or agronomic factors [32]. In our study, the interaction of genotypic factor under different crop managements (organic vs. conventional) showed a marked significant variability. ...
... The differences in SDS-PAGE profiling may help to explain the rheological properties of the flours in order to individuate the major protein fractions responsible for technological performance in pulses [16]. The variation observed in water absorption capacity in chickpea cultivars is suggested to be due to differences in hydrophilic groups in protein concentrates [29]. ...
Chickpea is a key crop in sustainable cropping systems and for its nutritional value. Studies on agronomic and genetic influences on chickpea protein composition are missing. In order to obtain a deep insight into the genetic response of chickpeas to management in relation to agronomic and quality traits, a two-year field trial was carried out with eight chickpea genotypes under an organic and conventional cropping system. Protein composition was assessed by SDS-PAGE in relation to the main fractions (vicilin, convicilin, legumin, lectin, 2s-albumin). Crop response was highly influenced by year and presumably also by management, with a −50% decrease in grain yield under organic farming, mainly due to a reduction in seed number per m2. No effect of crop management was observed on protein content, despite significant differences in terms of protein composition. The ratio between the major globulins, 7s vicilin and 11s legumin, showed a negative relationship with grain yield and was found to be higher under organic farming. Among genotypes, black-seed Nero Senise was characterized by the highest productivity and water-holding capacity, associated with low lectin content. These findings highlight the importance of the choice of chickpea genotypes for cultivation under organic farming in relation to both agronomic performance and technological and health quality.
... Peer reviewed literature also indicates the functionality possible with chickpea and has demonstrated that albumin protein fractions obtained from kabuli and desi chickpea flour have good emulsification properties. They have also found a significant effect of chickpea source on the albumin yield and performance 8 . ...
... Subject the gels to an electrical current in a Mini-Protein Tetra Cell system as modified fromLaemmli (1970) 19 . For electrophoresis operating conditions, gel staining, and destaining follow Ratanapariyanuch et al.NOTE: Cut bands from the SDS-PAGE gel of 3 kDa retentate (MWs of approximately8,10,13,14,15,20,22, 31, 37, 55, and 100 kDa) for trypsin digestion according toRatanapariyanuch et al. (2012) 20 and perform mass spectral analysis. 19. ...
Chickpea and other pulses are commonly sold as canned products packed in a thick solution or a brine. This solution has recently been shown to produce stable foams and emulsions, and can act as a thickener. Recently interest in this product has been enhanced through the internet where it is proposed that this solution, now called aquafaba by a growing community, can be used as a replacement for egg and milk protein. As aquafaba is both new and being developed by an internet based community little is known of its composition or properties. Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa). A protocol for electrophoresis, and peptide mass fingerprinting is also presented. Those methods provided valuable information regarding components responsible for aquafaba functional properties. This information will allow the
development of practices to produce standard commercial aquafaba products and may help consumers select products of superior or consistent utility.
... Analysis of chickpea protein composition was assessed by protein separation with SDS-PAGE [9,40]. Briefly, 100 mg of ground flour was suspended with 1 mL of extraction buffer (50 mM Tris-HCl, pH 7.8, 5 mM EDTA, 0.1% 1,4-dithiothreitol) for 1 h at room temperature with constant mixing, and then centrifuged at 10,000× g for 30 min. ...
Chickpea is a drought-tolerant crop and an important source of protein, relevant to its beneficial effects. The aim of this study was to assess the response to agronomic management, including water and nitrogen supply, of crop physiological and agronomic traits in relation to water use efficiency and grain protein composition. Two varieties, Pascià and Sultano, were grown at two different sites in South Italy under rainfed and irrigated conditions, with and without starter nitrogen fertilization. Crop physiological assessment was carried out by hyperspectral phenotyping at flowering and during grain filling. Increases in grain yield and grain size in relation to water supply were observed for water use up to about 400 mm. Water use efficiency increased under starter nitrogen fertilization, and Pascià showed the highest values (4.8 kg mm−1). The highest correlations of the vegetation indexes with the agronomic traits were observed in the later growth stage, especially for the optimized soil-adjusted vegetation index (OSAVI); furthermore, grain filling rate showed a strong relationship with photochemical reflectance index (PRI). Experimental factors mainly influenced protein composition rather than protein content. In particular, the 7s vicilin protein fraction showed a negative correlation with grain yield and water use, while lectin showed an opposite response. Both fractions are of interest for consumer’s health because of their allergenic and antinutritional properties, respectively. Data from spectral phenotyping will be useful for digital farming applications, in order to assess crop physiological status in modern agricultural systems.
... The ability of water to bind chick pea protein concentrates were 1.15-2.75 g of F I G U R E 2 SDS-PAGE of the pulse protein concentrates water/g of chick pea PC (Deep Singh et al., 2008). The WHC of cotton seed meal protein isolate had a variation from 1.40 to 2.70 g of water/g of sample (Ma et al., 2018). ...
... This decrease in globulin fraction and increase in albumin fraction can be attributed to the breakdown of large molecular weight protein fractions and conversion into smaller subunits during the malting of chickpea. Enzymatic and metabolic proteins are mainly present in the albumin fraction of protein, and they also comprise of a major portion of essential amino acids (Liu et al., 2008;Singh et al., 2008). Glutelin contributes around 23.06 AE 0.76% to the total protein in raw chickpea flour, and it decreased to 18.60 AE 0.55% during malting and increased to 25.30 AE 0.76% on roasting. ...
Chickpea is gaining importance as a sustainable plant‐based protein source due to its high protein content and protein bioavailability. Malting and roasting, the traditional processing techniques, can be used to improve the protein quality of chickpea. The effect of two processing techniques on water‐soluble albumin fraction, salt soluble globulin fraction, alcohol soluble prolamin fraction, and alkali‐soluble glutelin fraction, were studied. Globulin content decreased from 45.85% to 37.08%, whereas albumin fraction was found to increase from 4.16 to 7.08%, after 6 days of germination. It was observed that malting and roasting resulted in significant changes in the protein quality parameters and decrease in anti‐nutritional factors. Tannin content reduced by 53.18 and 40.44%, and trypsin inhibitor activity reduced by 14.91 and 34.59% after malting and roasting respectively. The protein efficiency ratio, biological value, and nutritional index improved due to malting and roasting. The biological value of raw chickpea protein was found to be 74.97%, and it increased to 81.89% and 79.27% on malting and roasting respectively, and protein digestibility values were also increased. Microstructural and diffraction patterns of chickpea flours were examined. Amino acid scores for infants and adults were calculated, and sulphur‐containing amino acids were found to be the limiting amino acids in chickpea.
... These results were in line with the protein concentrates of chickpeas that were in the range 70.4-75.3% (Singh et al., 2008), peanuts in the range 79.1-82.4% (Hojilla-Evangelista et al., 2018), groundnuts with 72.8% (Ocheme et al., 2018) and kariya seeds with 68.2% (Adiamo et al., 2016). The crude protein contents of the mung bean protein isolates that were precipitated with acid were relatively higher than for those deposited with salt, except for MgSO 4 . ...
Article Info AGRICULTURE AND NATURAL RESOURCES This research investigated using salt and acid precipitation to extract protein from mung bean wastewater after starch extraction. However, there has been no published report regarding which precipitation treatment was better both in terms of quality and quantity. Thus, the objective of this study was to examine the influence of salt and acid addition on the yield, color, proximate analysis, mineral content and specific functional properties of mung bean protein isolate obtained from mung bean wastewater. Three types of salt (MgSO 4 , CaCl 2 and (NH 4) 2 SO 4), and two types of acid (citric acid and hydrochloric acid) were used to precipitate protein from mung bean wastewater. The results revealed that precipitating protein with hydrochloric acid at pH 4.5 resulted in a significant (p < 0.05) increase in the weight of protein isolate compared to salt precipitation. Citric acid provided a brighter color, contained up to 80.33% protein and had higher functional properties. However, MgSO 4 at 10 g/L showed comparable color, with up to 78.61% of protein, higher amounts of mineral compounds and equal functional characteristics. Citric acid and MgSO 4 could be alternative protein precipitation agents since both are inexpensive, readily available and capable of precipitating the mung bean protein of a considerably higher quality.
... However, the CD and BD content of maize flours decreased with increased mushroom flour content (Agaricus bisporus and Pleurotus ostreatus)(Ishara, Sila, Kenji, Buzera, & Mushagalusa, 2018). Flours with compact particles, low porosity, and high starch content give CD values close to 0.6 g/mL(Singh et al., 2008). The accumulation of minerals due to chelation and the presence of acids in fibrous and porous materials could explain this phenomenon(Hager et al., 2012). ...
Numerous mushroom bioactive metabolites, including polysaccharides, eritadenine, lignin, chitosan, mevinolin, and astrakurkurone have been studied in life-threatening conditions and diseases such as diabetes, cardiovascular, hypertension, cancer, DNA damage, hypercholesterolemia, and obesity attempting to identify natural therapies. These bioactive metabolites have shown potential as antiviral and immune system strengthener natural agents through diverse cellular and physiological pathways modulation with no toxicity evidence, widely available, and inexpensive. In light of the emerging literature, this paper compiles the most recent information describing the molecular mechanisms that underlie the nutraceutical potentials of these mushroom metabolites suggesting their effectiveness if combined with existing drug therapies while discussing the food functionality of mushrooms. The findings raise hope that these mushroom bioactive metabolites may be utilized as natural therapies considering their therapeutic potential while anticipating further research designing clinical trials and developing new drug therapies while encouraging their consumption as a natural adjuvant in preventing and controlling life-threatening conditions and diseases.
Practical applications
Diabetes, cardiovascular, hypertension, cancer, DNA damage, hypercholesterolemia, and obesity are among the world's largest life-threatening conditions and diseases. Several mushroom bioactive compounds, including polysaccharides, eritadenine, lignin, chitosan, mevinolin, and astrakurkurone have been found potential in tackling these diseases through diverse cellular and physiological pathways modulation with no toxicity evidence, suggesting their use as nutraceutical foods in preventing and controlling these life-threatening conditions and diseases.
... The drought stress is the major cause of reduction of growth of plants by disturbing the molecular, physiological and the biochemical processes like ion uptake, respiration, signaling pathways, photosynthesis, and induction of hormones, nitrogen assimilation, carbohydrates and the amino acids metabolisms [21,22]. ...
The pulses such as chickpeas or garbanzo beans, lentils and the dry peas, are progressively being documented for their major role in health promotion. Chickpea is reflected as a unique due to the presence of higher level of protein (40%) in it. The drought stress is the major cause of reduction of growth of plants by disturbing the molecular, physiological and the biochemical processes like ion uptake, respiration, signaling pathways, photosynthesis, and induction of hormones, nitrogen assimilation, carbohydrates and the amino acids metabolisms. Nonstop decrease in the productivity of chickpea is indorsed to inadequate genetic variations and the different stresses. Chickpeas comprise a soluble fiber called raffinose, a kind of oligo-saccharide which is fermented in colon through the useful bacteria called the Bifidobacterium. There are some earliest investigations which demonstrate that the individuals eating chickpeas can lesser their danger for diabetes. Chickpeas also play a vital role in the diet of those people who are effected by osteoporosis for its prevention. The protein ratio to starch can be adjusted to target definite textural characteristics of textured pea-protein to closely mimic the various products of meat such as chicken, beef and fish.. Not only do chickpeas produce a valued crop but at the same time they also are responsible for a natural organic technique of breaking disease cycle in barley and wheat crops.
... These values are lower than those reported by Dhawan et al. (1991) in six kabuli chickpeas (53.44-59.06 g/100 g), but they fall within the range reported by Singh et al. (2008) for five chickpea genotypes from India (39.80-64.21 g/100 g). ...
Alcalase hydrolyzates were prepared from the albumin (AH) and globulin (GH) fractions of eight chickpea (Cicer arietinum L.) genotypes from Mexico and 10 from other countries. Protein content, antioxidant activity (AA) (ABTS, DPPH), and degree of hydrolysis were evaluated and the best genotype was selected by principal component analysis. The hydrolyzates of the chosen genotype were analyzed for its antidiabetic potential measured as inhibition of α-amylase, α-glucosidase, and dipeptidyl peptidase-4 (DPP4). Peptide profiles were obtained by liquid chromatography-mass spectrometry (UPLC-DAD-MS), and the most active peptides were analyzed by molecular docking. The average antioxidant activity of albumin hydrolyzates was higher than that of globulin hydrolyzates. ICC3761 was the selected genotype and peptides purified from the albumin hydrolyzate showed the best antioxidant activity and antidiabetic potential (FEI, FEL, FIE, FKN, FGKG, and MEE). FEI, FEL, and FIE were in the same chromatographic peak and this mixture showed the best ABTS scavenging (78.25%) and DPP4 inhibition (IC50 = 4.20 µg/ml). MEE showed the best DPPH scavenging (47%). FGKG showed the best inhibition of α-amylase (54%) and α-glucosidase (56%) and may be a competitive inhibitor based on in silico-predicted interactions with catalytic amino acids in the active site of both enzymes. These peptides could be used as nutraceutical supplements against diseases related to oxidative stress and diabetes.
Practical Application
This study showed that chickpea protein hydrolyzates are good sources of peptides with antidiabetic potential, showing high antioxidant activity and inhibition of enzymes related to carbohydrate metabolism and type 2 diabetes. These hydrolyzates could be formulated in functional foods for diabetes.
... Use of cheap legumes as a meat extender increased the nutritional value (by increasing protein and fiber content and decreasing the fat content) of meat product. In addition, it enhanced the physical quality of the formulated patties by increasing the water holding capacity, and decreasing the cooking loss (Passos -Maria and Kuaye, 2002;Singh et al. 2008 andKenawi et al. 2009). ...
... Alajaji and El-Adawy (2006) demonstrated that stable foams could be achieved from the water soluble polysaccharides and/or proteins present in chickpea flour. Albumin protein fractions obtained from chickpeas have also been reported to have good emulsification properties (Singh, Wani, Kaur, & Sogi, 2008). There are many webpages that show how to use aquafaba in a variety of food products to replicate the unique properties of several dairy-based products. ...
Egg protein is responsible for the second most serious of all food allergens, which affects predominantly the children. Therefore, a new type of vegan ingredient called “aquafaba,” is getting recognized as a plant‐based emulsifier in many bakery product preparations instead of the conventionally used egg white and is emerging in the consumer market. It is the residue water from cooked chickpeas. In this study, an I‐optimal mixture experimental design is combined with a response surface methodology to evaluate the chickpeas cooking process for obtaining aquafaba. The following variables were used: chickpea to cooking water ratio (CPCWR; 1:2, 1:4, and 2:3) and cook time (15, 30, 45, and 60 min). The principal goal was to maximize the functional properties and protein content, while minimizing tannin and phytate contents of aquafaba. The results showed that both CPCWR and cooking time had significant effect on the responses. Emulsion properties were the maximum at 2:3 CPCWR and cooking time of 60 min. Foaming capacity was highest (120%) at 2:3 CPCWR cooked for 30 min, whereas the foam was most stable (57 min) at 1:2 CPCWR with 45 min cooking. Water holding capacity reached the maximum level when cooked for 15 min, and oil holding capacity maximum was obtained after 60 min cooking. Polynomial models were developed for all 11 responses. Optimal results were achieved under the following conditions: 1.5:3.5 CPCWR and 60 min cook time, and the overall desirability fraction was 0.81. Validation tests confirmed these results.
... Consumption of beans can be improved by blending beans into flour (Dzudie & Hardy, 1996). The use of flour from different legumes is now gaining the interest of many research workers mainly due to their functional properties (Siddiq, Ravi, Harte, & Dolan, 2010;Singh, Wani, Kaur, & Sogi, 2008;Wani, Sogi, Shivhare, & Gill, 2014). The functional properties of legume flours mainly depend on proteins, carbohydrates, and other components. ...
The present work was conducted to study the physicochemical, functional, and morphological characteristics of flours obtained from two kidney bean (Shalimar Rajmah‐1 and Shalimar Rajmah 132) and two green gram cultivars (Shalimar Moong‐1 [Shal Moong‐1] and Shalimar Moong‐2 [Shal Moong‐2]). Moisture, protein, fat, ash, and carbohydrate contents of flours varied at 13.00–14.00, 14.78–25.02, 1.00–2.00, 3.00–4.00, and 56.98–66.22 g/100 g, respectively. Hunter colour “L,” “a,” and “b” values varied in the range of 71.22–82.65, −1.80 to −0.12, and 15.20–22.85, respectively. Swelling index increased from 2.48 at 50°C to 3.76 at 90°C (bean flour) and 2.5 at 50°C to 5.83 at 90°C (green gram flour). Increase in syneresis and decrease in transmittance of flour gels were observed at 4°C during 120h storage period. A significant (p ≤ .05) variation was observed in the peak viscosity (282.0–772.0 cP), trough viscosity (211.0–620 cP), setback viscosity (20.0–112.0 cP), and pasting temperature (67.48–94.93°C). Fourier transform infrared analysis of the flours revealed main absorption bands around 3,275 and 992 cm−1. The lowest and highest gelatinization temperatures were reported in Shal M‐2 and Shal Moong‐1, respectively. G′ and G″ of the flours increased with the increase in frequency depicting gel‐like behaviour. The flour particles were oval or elliptical with rough and irregular surfaces. The study concluded that the green gram flours had higher protein, swelling index, solubility index, syneresis, and pasting properties than had the kidney bean flours. However, higher functional properties like water absorption, foaming, and emulsifying capacities were observed in kidney bean than in green gram flours.
... Use of cheap legumes as a meat extender increased the nutritional value (by increasing protein and fiber content and decreasing the fat content) of meat product. In addition, it enhanced the physical quality of the formulated patties by increasing the water holding capacity, and decreasing the cooking loss (Passos-Maria and Kuaye, 2002;Singh et al. 2008 andKenawi et al. 2009). ...
... Means with different superscripts along vertical line are significantly different by Duncan's multiple range test at P < 0.05. Singh et al., 2008). It is therefore likely that the combination of low molecular weight protein and car- bohydrates confers the remarkable foaming and emul- sifying capacity seen in aquafaba. ...
Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.
... Soy bean protein isolate, is a common example of legume proteins, whose major components are glycinin (11S globulin) and β-conglycinin (7S globulin), which represent 34% and 27% of the whole protein, respectively (Iwabuchi & Yamauchi, 1987). Chickpea globulins, mainly consist of legumin (11S globulin) and vicilin (7S globulin) (Deep Singh, Wani, Kaur, & Sogi, 2008). The similarity between soy 11S and chickpea 11S may be reflected on some antimicrobial activity of the latter one. ...
Chickpea legumin has a high molecular weight (300 KDa), consists of 5 subunits (25–45 KDa) and has a relatively high isoelectric point (pH 6.5). It could inhibit the growth of four bacteria strains (Staph. aureus, P. aeruginosa, E. coli and B. subtilis), grown in agar (MIC = 100–150 g/ml) and bring the liquid bacterial growth to their minimum levels after 24 h of incubation using 1 MIC. Transmission electron microscopy micrographs of Staph. aureus (Gram positive) and P. aeruginosa (Gram negative) treated by 150 μg/ml chickpea legumin (1 MIC) showed cellular swelling and cell membrane disintegration explaining the mode of action of this protein. Minced beef samples supplemented with 200 μg/g chickpea legumin extended the storage time to 14–15 days instead of 7–8 days in case of un-supplemented control and 10–11 days in case of nisin, reducing the total viable count by 2.6–2.9 log compared to control against a reduction of 1.6 log in case of nisin.
... Initial weight, volume, diameter and surface area of the grain were calculated (Velu et al., 2006) for the determination of different physical properties. Geometric mean diameter, bulk density, thousand grains mass, sphericity, surface area and other physical properties of dried and roasted soybean splits were calculated for mass fraction (Singh et al., 2008). Based on the size reduction procedure all the calculated parameters have been summarized below: ...
The dried and roasted dehulled soybean splits were conditioned to 3 ± 0.02% (db). These samples were ground with hammer mill having different screen aperture sizes (1.5,1.2 and 0.7 mm) and feed rates (18,14,10 kgh"1) at constant rotor speed (3000 rpm). The dimensions (major, medium and minor), geometric mean diameter, sphericity, surface area, thousand grains mass and bulk density of dried and roasted soybean sample were found to be 2.03 - 8.3 mm and 2.12 - 9.13 mm, 5.15 mm and 5.74 mm, 53.18% and 53.28%, 78.39 mm2 and 95.11 mm2,46.78 g and 46.01 g, 601.66 kg m"3 and 484.58 kgm"3, respectively. The size reduction ratio and grinding effectiveness was maximum at 18 kg h"1 feed rate and 1.2 mm screen aperture size. The specific energy consumptions and power consumption decreased froml52.06 kJ kg"1 to 15.36 kJkg"1 and 69.12 kJ kg"1 to 15.36 kJ kg"1; 1612.8 W kg"1 - 1267.2 W kg"1 and 1382.4 Wkg"1-1267.2 W kg"1 with increased feed rate (10 kgh"1 -18 kgh"1) for screen aperture size (0.7 mm-1.5 mm) for dried and roasted soybean sample, respectively. Also, the energy constants values showed a decreasing trend with feed rate and screen aperture size range
... Chickpea globulins consist of the 11S legumin (320-400 kDa) and the 7S vicilin (145-190 kDa) [30]. The major protein fractions of chickpea showed 39.8 to 46.5 and 24.3 to 25.3 kDa subunits based on SDS-PAGE [31]. These subunits are likely related to the α-and β-polypeptide chains of the 11S protein [32]. ...
Glycinin, basic subunit and β-conglycinin were isolated from soybean protein isolate and tested for their antimicrobial
action against pathogenic and spoilage bacteria as compared to penicillin. The three fractions exhibited antibacterial
activities equivalent to or higher than penicillin in the next order; basic subunit>glycinin> β-conglycinin with MIC of 50,
100 and 1000 μg/mL, respectively. The IC50% values of the basic subunit glycinin and β-conglycinin against Listeria
monocytogenes were 15, 16 and 695 μg/mL, against Bacillus subtilis were 17, 20, and 612 μg/mL, and against Salmonella
Enteritidis were 18, 21 and 526 μg/mL, respectively. Transmission electron microscopy images of L. monocytogenes and
S. Enteritidis exhibited bigger sizes and separation of cell wall from cell membrane when treated with glycinin or basic
subunit. Scanning electron microscopy of B. subtilis indicated signs of irregular wrinkled outer surface, fragmentation,
adhesion and aggregation of damaged cells or cellular debris when treated with glycinin or the basic subunits but not with
penicillin. The proliferation of L. monocytogenes, S. Enteritidis and Escherichia coli O157:H7 artificially inoculated into
raw milk stored at 4 or 25 °C were particularly and significantly (P<0·05) reduced by glycinin subunit and nisin (0·5%
w/v), but only slightly by β-conglycinin and moderately by lysozyme.
... Chickpea is grown mostly in West Asia and Mediterranean region [1 -6], India (65%), Turkey (6.7%), Pakistan (7.5%) and Mexico being the most important producers and exporters in the world [7]. Chickpea is rich in proteins (18-25%) [8], with high biological value due to the equilibrated amino-acids composition, to their high biological availability and relatively reduced content of antinutritional factors [9 -10]. Several papers [2,5,11,12] report chemical composition and functional properties (emulsifying capability, solubility and deionised water adsorption properties at pH 7.0) of chickpea protein isolates and recommend their use at industrial scale as functional ingredients in different foodstuff (cheese, bakery, meat products, creams, etc). ...
Chickpea proteins are used as ingredients in comminuted sausage products and many oriental textured foods. Rheological behaviour of chickpea protein concentrate was studied using a controlled stress rheometer. The protein dispersion prepared with phosphate buffer at pH 7.0 presented non-Newtonian shear thinning behaviour and rheological data well fitted to the Sisko, Carreau and Cross models. The viscoelastic properties of the chickpea protein suspensions were estimated by measuring the storage and loss moduli in oscillatory frequency conditions (0.1-10 Hz) at 20°C. Moreover, thermally induced gelation of the chickpea proteins (16, 24 and 36%) was studied at pH 7.0 and 4.5 in the temperature range 50 to 100°C and salt concentration ranging from 0 to 1 M. Gelling behaviour was quantified by means of dynamic rheological measurements. Gels formation was preceded by the decrease of storage modulus and loss moduli, coupled with the increase of the phase angle (delta). The beginning of thermal gelation was influenced by protein concentration, pH and salt level. In all studied cases, storage modulus increased rapidly in the temperature range 70-90°C. All rheological parameters measured at 90°C were significantly higher at pH 4.5 compared to pH 7.0.
... The present findings are also similar to Aguilera et al. (2009), who depicted the value for this trait as 95%. The current findings for foaming stability (FS) of peanut protein isolates are in harmony with Singh et al. (2008) illustrated 62.34% foaming stability in legume protein isolates. ...
Food waste management plays a vital role in source minimization and by-product recovery in the food industries. In the present research, defatted peanut flour (DPF) of indigenous varieties i.e. Golden and BARI-2011 was used for the extraction of proteins through isoelectric precipitation. The results showed that the protein content ranged from 26.17±0.56% to 27.42±0.61% in GOLDEN and BARI 2011 respectively. The protein isolate recovery was 27.573±0.49% and 29.057±0.30% while protein yield was found to be 79.047±1.95% and 86.840±3.52% respectively for both peanut varieties. Results regarding the functional properties i.e. bulk density, oil & water absorption capacity, foaming & emulsion properties revealed that the values increased by the addition of protein isolates. In the nutshell, protein isolates obtained from defatted peanut flour hold the potential to enrich various baked products. Such protein enriched products can be further utilized to control the menace of protein energy malnutrition in developing economies likes Pakistan.
... of the extractable proteins of the beans whereas the albumin fraction, less abundant, represents up to 15-(Singh et al., 2008). Albumins play an important role in chickpea beans since they contain most of the enzymes and proteins with metabolic significance. ...
... Density (loose and packed) was determined for each sieve mass fraction (Singh et al. 2008). From the volume of one grain, diameter and surface area were calculated (Velu et al. 2006). ...
... The weight and volume were recorded three times. The bulk density (loose and packed) was determined for each sieve fraction [20]. The surface area of the particles was measured as the ratio of surface area of the final product after grinding to that of the raw material. ...
Pearl millet at various moisture content (6.2, 9.4 and 12.3%, d.b.) and feed rates (3, 6 and 9 kg/h) was ground using hammer mill and its physical properties viz. arithmetic mean diameter, geometric mean diameter, thousand grain weight, aspect ratio, specific surface area, surface area and bulk density were studied. Sieve analysis results showed that the increase in moisture content produced more medium sized particles with decreased percent weight retained in pan. Bond's work index, Kick's constant and average particle size were increased with the decrease in total surface area at higher moisture levels. The highest energy (2.34 KWh/kg) was consumed for 12.3% moisture content. Various grinding characteristics were significantly affected by moisture content and feed rate either individually or in combination and correlated in terms of Bond's work index, Kick's constant, total surface area, average particle size, effectiveness of milling and bulk density. Milling loss was found to be higher at lower moisture level and decreased with the increase of moisture content as well as feed rate. The loose and compact bulk density was ranged between 46.8-199.5 kg m-3 and 53.5-254.1 kg m-3 , respectively among the entire sieve fractions. Water absorption capacity increased with the decrease in particle size.
... Chickpea globulins consist of the 11S legumin (320-400 kDa) and the 7S vicilin (145-190 kDa) [30]. The major protein fractions of chickpea showed 39.8 to 46.5 and 24.3 to 25.3 kDa subunits based on SDS-PAGE [31]. These subunits are likely related to the α-and β-polypeptide chains of the 11S protein [32]. ...
Glycinin, basic subunit and β-conglycinin were isolated from soybean protein isolate and tested for their antimicrobial
action against pathogenic and spoilage bacteria as compared to penicillin. The three fractions exhibited antibacterial
activities equivalent to or higher than penicillin in the next order; basic subunit>glycinin> β-conglycinin with MIC of 50,
100 and 1000 μg/mL, respectively. The IC50% values of the basic subunit glycinin and β-conglycinin against Listeria
monocytogenes were 15, 16 and 695 μg/mL, against Bacillus subtilis were 17, 20, and 612 μg/mL, and against Salmonella
Enteritidis were 18, 21 and 526 μg/mL, respectively. Transmission electron microscopy images of L. monocytogenes and
S. Enteritidis exhibited bigger sizes and separation of cell wall from cell membrane when treated with glycinin or basic
subunit. Scanning electron microscopy of B. subtilis indicated signs of irregular wrinkled outer surface, fragmentation,
adhesion and aggregation of damaged cells or cellular debris when treated with glycinin or the basic subunits but not with
penicillin. The proliferation of L. monocytogenes, S. Enteritidis and Escherichia coli O157:H7 artificially inoculated into
raw milk stored at 4 or 25 °C were particularly and significantly (P<0·05) reduced by glycinin subunit and nisin (0·5%
w/v), but only slightly by β-conglycinin and moderately by lysozyme.
Alzheimer's disease (AD) is the most common cause of dementia in the elderly, with some known classical factors. Cicer arietinum (Leguminosae) is a source of protein for humans and contains albumin, globulin, glutelin, and prolamin. The protein content of two cultivars of C. arietinum, Hashem and Mansour, was isolated to evaluate their inhibition activity against acetylcholinesterase (AChE), butyrylcholine esterase (BChE), and β-amyloid peptide (βA) aggregation. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and molecular docking were also applied to evaluate the content and determine the potential of each chickpea protein to interact with AChE, respectively. Obtained data showed that proteins from both cultivars could inhibit AChE with IC50 of 17.73 (0.03) and 22.20 (0.06) μg/mL, respectively, with no activity on BChE. The 50 μg/mL protein concentration of each cultivar suppressed βA accumulation (Mansour: 25.66 % and Hashem: 21.69 %) and showed bio-metal chelating activity. SDS-PAGE analysis revealed relatively different protein patterns, though the Mansour cultivar contained some protein bands with molecular weights of 18, 24, and 70 KDa were estimated to belong to vicilin and legumin, which were absent in the Hashem protein mass. Molecular docking showed that legumin and especially vicilin have good potential to interact with AChE. The chickpea proteins showed inhibitory activity against AChE, which might be due to the vicilin and legumin fractions. The characterization of the inhibitory effect of each protein band could be promising in finding new therapeutic peptide candidates to treat Alzheimer's in the future, although more experimental work is needed in this issue. This article is protected by copyright. All rights reserved.
Hemp seed protein isolates (HPI) were extracted from seven commercial hemp cultivars, a Cornell breeding line, and a commercial hemp heart product, and their composition and functional properties were investigated. HPI contained different ratios of edestin, vicilin, and albumin proteins, which affected protein solubility and functionality. Higher protein solubility was associated with cultivars that contained more vicilin and albumin, which influenced the subsequent functional properties of HPI. Significant differences in water holding capacity (0.83–1.05 g water/g protein isolate), oil holding capacity (1.28–1.81 g oil/g protein isolate), foam capacity (52.9%–84.9%), and foam stability (68.1%–89.4%) were observed across HPI. The Cornell hemp breeding line exhibited the highest protein solubility at pH 7.0 and was uniquely capable of forming an emulsion. The relationship identified between hemp seed protein composition and functionality, in conjunction with the demonstration of an on‐going hemp breeding line, suggest that continued, targeted development of hemp cultivars can improve its seed protein functional properties for ingredient utilization in plant‐based foods.
This chapter discusses the importance of animal protein and why there is a need to replace animal protein sources with vegetable proteins. It provides an overview of the main key plants (Legumes, cereals, nuts and mushrooms) used primarily as a source of protein. The chapter includes a description of nutritional and health effects along with functional and technologically important properties of vegetable proteins and also the allergy issues of various vegetable proteins. In addition, it discusses the use of protein isolates in different forms in food. Finally, the meal plan was examined, explaining the age wise requirement of protein isolates, in different meal times of the day.
Chickpea (Cicer arietinum L.) seed is a nutritional food high in starch and protein. This study aims to find the relationships between the molecular fine structure of starch and the composition of storage proteins and metabolic enzymes, using different chickpea varieties. It is found that storage proteins and starch biosynthetic enzymes influence each other. The initial formation of amylopectin molecules is affected by storage proteins, as suggested by the positive correlation (p < 0.01) between the average molecular size of amylopectin and total protein content. In addition, a higher amount of seed globulin could be an indication of higher amylose content and more short – medium amylose chains (degree of polymerization, DP, 118–2000). This study might assist selection of chickpea varieties with desirable qualities, such as low starch digestibility.
Instant beverage powders were obtained by sequential alcalase and α‐amylase catalysis of raw or extruded chickpea flours. Chemical composition, solid yield, and nutritional properties in terms of oligosaccharides, fatty acids and protein quality were determined. The beverage powder produced with extruded flour (ECF‐S) had adequate protein (20%), hydrolysed starch (48%), and fat (4%) contents. The instant powder yield of ECF‐S was 64% being 2.2 times higher compared to the counterpart obtained from the raw flour (RCF‐S). ECF‐S had higher oligosaccharides compared to RCF‐S, and an oil composition with high proportion of linoleic and oleic acids. In addition, it had an in vitro protein digestibility of 83.1% and protein digestibility‐corrected amino acid score of 0.831. Unflavoured beverages produced with ECF‐S presented improved suspension stability. Hence, thermo‐extrusion followed by biocatalysis with alcalase and α‐amylase proved to be an adequate method to generate higher yields of instant soluble powders suitable for plant‐based consumers, with high nutritional profile. The insoluble coproduct could be valorised into a functional ingredient due to its protein (21%) and hydrolysed starch (16%).
Background
Canning or cooking pulse seed in water produces a solution that, when separated from the seed, has utility as a plant-based rheological additive for food formulations. This solution, called “aquafaba”, has become a popular food ingredient that is extensively featured and trending on social and professional media. It is particularly popular among those posters who feature vegetarian and vegan recipes. Canned chickpea is the most frequently cited source of aquafaba suggested by internet enthusiasts. Commercial production of aquafaba from canning waste is not practical. Any strategy employed by industry will require that the process is made consistent and that there is an application for the cooked seed.
Scope and approach
This paper presents an overview of aquafaba composition, functional properties, opportunities and challenges associated with using aquafaba in food formulations.
Key finding and conclusion
Aquafaba consists of water (92–95%) and dry matter (5–8%) which includes carbohydrates (i.e. sugars, soluble and insoluble fibre), low molecular weight proteins (0.95–1.5% w/v; ≤ 24 kDa), saponins, and some Maillard reaction products. Recent research unveiled positive effects of aquafaba on the physiochemical properties of foods including confections, egg/gluten-free bakery products and mayonnaise. There is growing interest in commercial production of aquafaba, however, more effort is needed to understand conditions that affect aquafaba functionality, and to develop approaches to standardize commercial aquafaba production.
Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation.
The environmental and economic impacts of food wastage are of increasing concern in the functional food sector—approximately a third of cereals and nearly half of fruits and vegetables go to waste worldwide. Food Wastes and By-products is a comprehensive survey of food wastage, covering the physical properties, supply, processing, and potential health benefits of recovered food waste and its reconstituted by-products. Written by leading researchers in the field, this innovative text focuses on the nutraceutical factors and bioactive compounds found within fruit, vegetable, and cereal waste.
The text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores innovative methods and technologies for the extraction and processing of high-value by-products from fruit, vegetable, and seed waste. The authors discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and others.
This investigation aimed to extract and characterize the GCSM proteins, determine their solubility potential at two different temperatures and different solvents, and explore their functional properties. During the extraction, no water‐ or ethanol‐soluble protein was found. Most of the protein was extracted with KOH solution. GCSM showed major protein bands between 13,273 and 56,564 Da with an isoelectric point of 5.1. The results showed that extraction temperature and solvent affected the amount of protein extracted from GCSM. The highest protein yield (63.4%) was obtained with KOH at 55 °C. Fat content negatively affected the protein solubility. The highest protein purity (99.9%) was obtained with 6% of fat content and the lowest one with 19% of fat content. GCSM has a high glutamic acid content, followed by arginine and aspartic acid compared to the other amino acids. The essential amino acids make up about 30.0% of the total amino acid concentration in KOH‐soluble fractions. The results showed a denaturation temperature of GCSM protein ranging from 61.4 to 63.6 °C. Scanning electron microscopy reveals a microglobular protein structure. GCSM protein isolate showed lower (P < 0.05) water‐holding and oil‐holding capacity but similar gelation properties as soy protein. GCSM protein shows a high foaming capacity at high pH values and high emulsion stability.
Practical Application
The results of this investigation have a direct impact on the plant protein processing industry. This paper presents a new source of plant protein with a high foaming capacity in alkaline conditions with potential applications for human consumption and feed for aquaculture and animals. The results of this research may impact the cotton producers who can increase their income, and the aquaculture industry will have a cheaper source of protein that can partially substitute the expensive fishmeal. Cottonseed protein can be used to develop high protein extruded snacks and other functional foods, such as plant protein‐based food products.
This study evaluated the use of the wet-milled protein-rich chickpea coproduct to produce chickpea protein isolates following a short downstream process. The chemical and molecular composition, functionality and protein quality of the wet-milled protein isolates (WMPI) were determined and compared to a protein isolate produced by the isoelectric precipitation method (IPPI). WMPI had higher protein purity, lower fat content and higher fat absorption capacity compared to IPPI. The isolate and protein solubilities and emulsifying and foaming capacities were not affected by the wet-milling process but water holding capacity and foaming stability were diminished. The WMPI had comparatively slightly reduced in vitro protein digestibility and protein digestibility corrected amino acid score due to lower sulfur-containing amino acid content. SDS-PAGE indicated loss of protein fractions due to wet-milling but secondary structures were not affected according to ATR-FTIR spectra. The chickpea wet-milling protein coproduct was an adequate feedstock to obtain functional and value-added protein isolates.
The ability of aquafaba to act as an egg white substitute was tested as effect of change in the level of pH and conductivity of aquafaba. The properties of aquafaba and egg white were analyzed by protein composition, dry matter content and protein concentration. Moreover, the zeta potential of aquafaba was analyzed. Foaming properties were studied by a hand shaken foam test. Emulsions were prepared by mixing either egg white or aquafaba with sunflower oil. Foam produced by either aquafaba or egg white showed distinct properties in foam capacity, foam volume and the liquid ratio in foam as function of time. However, the test of liquid drainage as function of time showed no difference between the two protein sources. Test of emulsifying properties showed more stable emulsions produced by centrifugated aquafaba compared to egg-white based emulsions. The measurements of emulsion stability were based on UV absorbance, emulsion particle size as well as rheological analyses. Aquafaba properties were not affected by increased level of NaCl in the foam and emulsifying tests conducted, however, changes in the level of pH affected all tests with exception of the foam capacity. The stability of emulsions based on aquafaba increased with increasing pH level evaluated by UV-absorbance and emulsion particle size opposite to the yield stress (Pa), which in general decreased with increasing pH level.
Abstract
The functional properties of chickpea protein flour Powder (CPF) and protein
isolate(CPI) were studied and estimation of amino acid content, (CPF and CPI)
contained all the essential amino acids and it was rich in glutamic and aspartic acid(
11.07,17.08)% respectively . where we found a rise in the percent of protein from
22.08% in whole protein flower to 82.43% protein isolate. Results of studying functional
properties revealed the following: CPI and CPF gave higher water absorption
reached to (4.52,4.96) ml/g protein and oil absorption reached to (3.03,3.83) ml oil /
g protein. CPI and CPF showed the ability to form foam in the higher capability to
form foam ( 60,78.8)% respectively and foam stability reached to(72.16, 48.71) %.
CPI and CPF showed higher emulsifying stability (52.23, 55.38) % respectively and
emulsifying ability (21.63,38.24) %.
Glycated chickpea protein isolate (GCPI) was prepared by the wet-heating method and studied in the present work. The chickpea protein isolate extraction was heated at 80°C, for 120 min with the endogenous reducing sugars and oligosaccharides present in the protein extraction (solution). Physicochemical properties of GCPI were also determined. The results showed that the wet-heating method could improve the rate of the glycation. The solubility of GCPI was significantly (P ≤ 0.05) higher than that of unglycated chickpea protein isolate (CPI) at the same pH values. The emulsion activity index (EAI) of the GCPI increased remarkably. Furthermore, a significant (P ≤ 0.05) improvement on the emulsifying stability index (ESI) was observed. Little visible flocculation during extended storage (two weeks) was detected.
Numerous food products contain bubbles within their structure which in most cases play an important role either by contributing to the texture of the product or its visual appearance or both. Bubbles, therefore define the texture of commercial products that are sold aerated like bread, wafers, ice cream, chocolate mousse and meringues but are also important elements of products that are foamed in the point of consumption such as cappuccinos, whipped cream, milk shakes and more. At the same time, an increasing interest in incorporating bubbles in foods as a way to reduce their energy density is emerging. Furthermore, foams are structures that can potentially deliver new experiences to consumers from aroma release to visually enhancing traditional products. Consequently, finding ways to further understand how to construct aqueous systems with enhanced foaming properties is of great interest. This chapter will first introduce the basic concepts of foams in terms of structure, production and stability, before exploring the different biopolymer sources and their uses in aqueous food foams in particular, their role in stabilisation, with relevant examples from the literature.
The functional properties of chickpea protein flour Powder (CPF) and protein
isolate(CPI) were studied and estimation of amino acid content , (CPF and CPI)
contained all the essential amino acids and it was rich in glutamic and aspartic acid(11.07,17.08)%
respectively . where we found a rise in the percent of protein from
22.08% in whole protein flower to 82.43% protein isolate. Results of studying functional
properties revealed the following: CPI and CPF gave higher water absorption
reached to (4.52,4.96) ml/g protein and oil absorption reached to (3.03,3.83) ml oil /
g protein . CPI and CPF showed the ability to form foam in the higher capability to
form foam ( 60,78.8)% respectively and foam stability reached to(72.16, 48.71) % .
CPI and CPF showed higher emulsifying stability (52.23, 55.38) % respectively and
emulsifying ability (21.63,38.24) %.
Sub-Sahara Africa, in particular D.R.Congo continues to suffer from the twin problems of malnutrition and food insecurity. Young children, lactating and pregnant mothers are the most vulnerable groups. One of the major contributing factor of the wide-spread problems of malnutrition is the use of the starchy staple foods including cereal-based foods, cassava, etc. that are characterized by low protein content and micronutrients deficiency. This calls for action to develop home based enriched foods by exploiting the nutritious local foods such as mushrooms that are rich in protein and micronutrients as well as health-giving properties. Mushrooms are richer than most food sources except meat in term of protein content. In addition to having high nutritional attributes mushrooms are low cholesterol content. Given their protein and micronutrients content as well as health-giving properties, mushrooms can highly contribute to handle protein malnutrition and micronutrients deficiency in developing and underdeveloped countries as a novel food fortification approach.
Experiment to identify ambient grinding conditions and energy consumed was conducted for fenugreek. Fenugreek seeds at three moisture content (5.1%, 11.5% and 17.3%, d.b.) were ground using a micro pulverizer hammer mill with different grinding screen openings (0.5, 1.0 and 1.5 mm) and feed rate (8, 16 and 24 kg h-1) at 3000 rpm. Physical properties of fenugreek seeds were also determined. Specific energy consumptions were found to decrease from 204.67 to 23.09 kJ kg-1 for increasing levels of feed rate and grinder screen openings. On the other hand specific energy consumption increased with increasing moisture content. The highest specific energy consumption was recorded for 17.3% moisture content and 8 kg h-1 feed rate with 0.5 mm screen opening. Average particle size decreased from 1.06 to 0.39 mm with increase of moisture content and grinder screen opening. It has been observed that the average particle size was minimum at 0.5 mm screen opening and 8 kg h-1 feed rate at lower moisture content. Bond’s work index and Kick’s constant were found to increase from 8.97 to 950.92 kWh kg-1 and 0.932 to 78.851 kWh kg-1 with the increase of moisture content, feed rate and grinder screen opening, respectively. Size reduction ratio and grinding effectiveness of fenugreek seed were found to decrease from 4.11 to 1.61 and 0.0118 to 0.0018 with the increase of moisture content, feed rate and grinder screen opening, respectively. The loose and compact bulk densities varied from 219.2 to 719.4 kg m-3 and 137.3 to 736.2 kg m-3, respectively.
There is an increasing interest to bio-components obtained from fruit and vegetable wastes. Response surface methodology(RSM)was used optimization of condition for extraction of protein from tomato wasteand seeds.So the independent variables, alkaline and acidic pH(10-12 and 3.1-4.3), temperature(10-50°C), time(30-70min) and solvent to powder ratio(1:10-1:50w/v) were used.Also, the functional properties of fat and defatted proteins were evaluated. The results showed that the pH 12.00 for first and 3.73for the second precipitation phase, temperature 37.73°C, time 60min, solvent to powder ratio 1:40 were the best conditions of extraction.The responses in this condition, Protein Extraction Yield to Defatted Tomato Waste86.84%; Defatted Tomato Waste Protein35.29%; Protein Extraction Yield to Defatted Tomato Seeds 64.15% and Defatted Tomato Seeds Protein44.65% were measured.Also, the results showed that the lowest of bulk density were for Tomato Waste Protein and Tomato Seeds Protein.The Water Absorption Capacitywas increased to 55°C, while, theOil Absorption Capacity were increased to 75°C. TheEmulsification Activity Index and Emulsification Stability Index were increased along with pH, but the Emulsification Stability Index was highest at pH7. The Foaming Capacity andFoaming Stabilityhad significantly increased same to pH(p<0.05).
The physicochemical, compositional and functional properties of flour from green plantains (Musa acuminata) of the large green plantain variety, oyster mushrooms (Pleorotus ostreatus), pineapple peel (Ananas comosus) of the 'apple pineapple' variety, yellow peas (Pisum sativum), chickpeas (Cicer arietinum), whole grain rice (Oryza sativa), whole grain corn (Zea mays) and whole grain white quinoa(Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed (p < 0.05). Oyster mushroom and yellow pea flours had the greatest protein content (28.92 and 21.02%, respectively), whereas the pineapple peel, peas and corn stood out for their high contents of Fe and Zn. All flours exhibited emulsifying and foaming activities, while hydration and interfacial properties showed statistically significant negative correlations. There was a clear relationship between levels of protein and carbohydrates and gelation and syneresis phenomena in thermally treated flour suspensions. According to principal component analysis of functional, physicochemical and compositional properties, flours were classified into five groups of raw materials: (1) yellow peas, (2) chickpeas, rice, corn and quinoa, (3) green plantain, (4) pineapple peel and (5) oyster mushrooms. Results are promising to formulate mixes and composite flours for fortification and/or enrichment of food products by using different technological processes.
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This chapter discusses the potential and reality of using grain legumes, also known as pulses, as sources of proteins for human consumption. A number of methods exist for recovering proteins from ground seeds or flours and the method of isolation will affect the properties and potential use of these proteins. With a focus on pea proteins, processing of legumes to produce isolates, characteristics of the proteins in the isolates, as well as functionality and potential uses for these materials are included. The chapter will conclude with some of the challenges facing this industry.
Pulses are an important dietary constituent in human and animal diets. As well as being a source of income and livestock feed, pulses satisfy 33% of the dietary protein nitrogen (N) needs of humans. Pulses are often exposed to environmental stresses (biotic and abiotic) that decrease their productivity throughout the world. Abiotic stresses (drought, salt, temperature, UV, nutrient deficiency) alone are responsible for more than 50% yield reductions of some major crops. The following examination of drought stress types (no irrigation, early period stress, late period stress, control) of 10 chickpea genotypes from Turkey was carried out for two years (2010 and 2011) in a field experiment set up accoding to a randomized complete block design with three replications and conducted under the ecological conditions prevalent in Konya, Turkey. The investigated nutrition-related parameters were the seed concentrations of protein, fat, ash, fiber, moisture, non-nitrogenous pith substances and minerals. Means achieved under the particular stress types showed that the protein percentage ranged from 19.71% to 19.80%, fat – 4.640 to 4.690%, ash – 2.810 to 2.860%, fiber – 7.360 to 7.400%, moisture – 9.150 to 9.180%, non-nitrogenous pith substances – 56.16 to 56.25%, while the mineral content (mg kg-1) corresponded to the following ranges: 9.700 to 9.980 B, 68.32 to 79.44 for Fe, 8866.3 to 8912.4 for K, 1383.1 to 1410.3 for Mg, 21.99 to 23.85 Mn, 3148.0 to 3192.6 P, 1815.6 to 1835.4 for S and from 25.81 to 28.43 for Zn. In general, the content of protein, magnesium and sulfur showed the lowest values under no irrigation conditions, while the content of ash, non-nitrogenous pith substances, boron, potassium, phosphorus and zinc showed the highest values under no irrigation conditions. Additionally, the nutritional value of chickpea seeds showed significant differences for all of the investigated characteristics viewed in terms of triple interactions (year x stress factor x genotype). The present research results can be useful for farmers, plant breeders, food companies etc., interested in chickpea. Finally, responses of the genotypes to different levels of drought stress were modified by the investigated quality characteristics. © 2015, Polish Society Magnesium Research. All rights reserved.
a b s t r a c t Starches isolated from Red, White, Yellow and Black Kidney beans were treated by g-irradiation doses of 5, 10 and 20 kGy. Physicochemical, morphological and pasting properties of irradiated bean starches were investigated. Microscopic observation under scanning electron microscope (SEM) showed that some of the bean starch granules were destroyed by g-irradiation and the breakage was greater at a higher dose (20 kGy). Physicochemical properties differed significantly and showed strong dose-dependent relationship. Carboxyl content, solubility, water absorption capacity and transmittance increased, whereas swelling power, apparent amylose content, syneresis and pasting properties decreased upon the irradiation of kidney bean starch. Radiation doses were positively correlated with water absorption capacity and solubility index and negatively correlated with swelling index, peak viscosity, trough viscosity, breakdown and final viscosity. There were high positive correlations between pasting properties. X-ray diffraction pattern remained same upon irradiation but a decrease in crystal-linity was observed with increasing irradiation dose.
The chemical and physicochemical properties of mung bean starch oxidized by sodium hypochlorite and esterified with succinic anhydride were studied. Mung bean starch was modified by oxidation with sodium hypochlorite and esterified with succinic anhydride. The native mung bean starch (NMBS) granules were shown to have an irregular shape, which varied from oval to round to bean shape with a smooth surface. Succinylation led to partial rupture of the granule integrity while oxidation converted the smooth surface of the native granules to a surface with fissures. Swelling capacity improved through succinylation but was reduced after oxidation. Oxidation enhanced solubility; however, succinylation showed no uniform effect throughout the temperature range studied. Both modifications increased hydrophilic tendency and demonstrated decreased gelatinization temperature compared to the NMBS. Oil absorption capacity and syneresis of native starch was enhanced after oxidation but was reduced after succinylation. Both starch types, native and modified, exhibited non-Newtonian behavior, but to a different extent. The gel formation of oxidized starch revealed the highest storage modulus followed by native starch and then succinated starch.
Highly acceptable snack products were obtained by extrusion cooking of admixed defatted chickpea, corn and bovine lung flours. These snacks had high quality protein content and provided 30–40% of the iron RDA for children. A nutritional protein assay of pure chickpea and lung/chickpea mixed snacks revealed that they presented similar NPRs. The final product obtained, a chickpea/bovine lung/corn snack, reduced to acceptable levels the prevalence of anaemia among the population of young children in crèches of a poor Brazilian region. Sensory analysis showed a high acceptability for these snacks that was comparable to commercial brands. The present work shows that it is possible to produce a highly acceptable snack of high nutritional quality that can be useful in nutritional programs against anaemia and malnutrition.
One hundred and ten Kabuli chickpea genotypes were studied for physical and gravimetric properties to judge their role in cooking quality. Seed index, seed volume, seed density, swelling capacity and seed coat content were found to be important attributes, affecting cooking quality to a greater extent. The genotypes 'FLIP 88-36C', 'FLIP 88-39C', 'FLIP 90-127C', 'HK 91-23', 'HK 92-98', 'KH 92-96' and 'HK 92-100' were found to be better and could be used in breeding programme to select desirable segregants for cooking quality.
There is increasing interest in finding new food sources to alleviate malnutrition in developing countries. Moth beans and horse gram are two underexploited Indian legumes growing in adverse conditions but their composition is little-known. Total and resistant starch (RS), dietary fibre (DF) and soluble sugars including oligosaccharides were determined, along with protein, fat, ash and polyphenols. They were compared with other legumes common in Asian and Western countries: black gram, green gram, haricot beans and chickpeas. No apparent differences among the proximate compositions were observed. All samples were rich in DF (18–31% d.m.), made mainly of insoluble DF, whilst RS varied between 3.4 and 8.3%. Oligosaccharides were the main soluble sugars in all legumes; haricot beans and chickpeas were rich in sucrose. All legumes had a high content of non-digestible carbohydrates (37–48% of carbohydrates). In summary, from the composition study, moth beans and horse gram are of a good nutritional quality, making them suitable for more extensive uses.
Physicochemical and functional properties of cowpea globulin isolate were determined as a function of pH and NaCl concentrations. Protein solubility (PS) increased with increasing pH from 3 to 8, while at low pH, PS decreased with increasing ionic strength. At low pH and all ionic strengths, the protein isolate was extensively coagulated by heat, while aromatic hydrophobicity, fluorescence intensity and emulsifying activity index were all higher than results obtained at high pH. Emulsion stability was lowest at low pH and ionic strength. Foaming capacity increased with increasing pH and ionic strength. Foam stability was affected more by pH changes than by ionic strength. The results were discussed on the basis of protein-protein and protein-solvent interactions, as affected by the balance between electrostatic repulsions and hydrophobic interactions.
The objective of this work was to study rheological properties of acidic soybean protein gels in the presence of sodium and calcium chloride. The viscoelastic properties of acidic gels were affected by the amount and type of the assay salt. The pH 2.75 dispersions prepared with 0.1–0.25M NaCl behaved as diluted macromolecular or entanglement solutions and were more viscous than elastic. At high ionic strength (2.0M NaCl), samples were more elastic with a gel-like behavior. A semidiluted macromolecular solutions was observed for dispersions at pH 3.50 with 0.1M NaCl, while at high salt concentration (0.25–2.0M) gels were obtained. At pH 2.75 gelation kinetics was different at several NaCl concentrations, while at pH 3.50, first order kinetics was observed. At pH 2.75 and 0.1M CaCl2, the dispersions behaved as semidiluted macromolecular solutions, while at 0.2M CaCl2 diluted macromolecular solutions were obtained. A semidiluted solution dynamic spectra for pH 3.50 samples (0.1–0.2M CaCl2) was observed. Both pH 2.75 and 3.50 gels prepared with several NaCl concentrations were more fragile, hardest and resistant rupture than those obtained with CaCl2. The textural properties of acidic gels were less modified by CaCl2.
ABSTRACT
The objective of this work was to study the ewect of the dehulling/softening/extrusion process on physicochemical and nutritional characteristics of fresh and hardened chickpea yours. Four yours were assessed: fresh chickpea conventional your; hardened chickpea conventional your; fresh chickpea extruded your; and hardened chickpea extruded your. Extruded yours showed higher values of total colour diwerence (24.0-28.7 vs. 19.0-20.8), water absorption index (2.32-3.27 vs. 2.12-2.15 g gel/g dry sample) and dispersability (35.1-63.7 vs. 25.2-26.0%) and lower Hunter *L+ value (86.5-87.4 vs. 89.4}90.5), particle size index (61.5-67.4 vs. 72.4-73.8%) and water solubility index (20.1-26.1 vs. 27.5-30.8 g solids / g original solids) than conventional yours. The dehulling/softening/extrusion process improved signixcantly in vitro protein digestibility (9.3-21.7%), apparent digestibility (6.5-6.6%), true digestibility (5.8-7.5%), protein ezciency ratio (27.2-36.9%) and net protein ratio (5.2-14.0%) of chickpea yours. Microstructural diwerences between both conventional and extruded yours were observed. The dehulling/softening/extrusion process could be applied to improve quality characteristics of fresh and hardened chickpeas.
The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value. This review attempts to contribute to this effort. It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids. This integrated overview is intended to stimulate interest in the introduction and use of new protein sources for feeding the ever-growing world population. Keywords: Amino acids; digestibility; food protein sources; health; malnutrition; mixed proteins; nutritional quality; protein quality
In a search for higher seed protein content than in cultivated chickpea (Cicer arietinum L), the authors evaluated a collection of 228 accessions from the International Center for Agricultural Research in the Dry Areas (ICARDA), representing the eight annual wild species of the genus Cicer, along with 20 cultivated chickpea check lines. Variation in seed protein content ranged from 168 g kg−1 in C cuneatum Hochst ex Rich to 268 g kg−1 in C pinnatifidum Jaub & Spach, with an average seed protein content of 207 g kg−1 over the eight wild species. C yamashitae Kitamura had the highest mean (217 g kg−1), while C echinospermum PH Davis had the lowest (192 g kg−1). The mean protein content of the cultivated checks was 188 g kg−1. Significant variation was present in C judaicum Boiss, C pinnatifidum and C reticulatum Ladiz. C pinnatifidum had the highest number of accessions with high protein content. Overall, protein content showed negative association with harvest index, but little association with leaf area, days to maturity and canopy width. Although the variation for seed protein content of the collection showed accessions with higher protein content than with the cultivated checks, it falls within the range reported for cultivated chickpea. It is expected that agronomically superior selections from interspecific hybrids involving C arietinum and its annual relatives should not be inferior to the cultigen in protein content. Moreover, as usually occurs in distant hybridisation, unexpected epistatic effects could produce positive transgressive segregants, as has already been reported in Cicer. © 1998 Society of Chemical Industry
A collection of 50 chickpea accessions (26 kabuli and 24 desi types) was evaluated for 2 years for eight physico-chemical seed characters: 100-seed weight, hydration capacity, hydration index, coat thickness and contents of protein, oil, acid detergent fibre (ADF) and starch. Significant differences were found between desi and kabuli types for the majority of the characters. The variance component due to the genotype×year interaction was important for the hydration index, starch and protein content, showing the importance of the year effect on genotypic expression of these characters. One kabuli accession and five desi accessions with high and stable protein content were selected. There was no overlap between the variation limits of desi and kabuli for coat thickness and ADF content. There were high positive and significant correlations between seed weight and oil content for both types of chickpea.
ABSTRACTA protein concentrate from chickpea (Cicer arietinum) obtained by ultrafiltration for special infant formulas was evaluated for nutritive value with and without methionine supplementation. An infant formula prepared with the concentrate was also evaluated. The Adjusted Protein Efficiency Ratio (A-PER) (official method) values, were 1.86 and 2.14 for the concentrate and concentrate plus methionine, respectively (p < 0.05). Relative Net Protein Ratio (R-NPR) values were 77.4% for the concentrate, and 81.3% of ANRC-casein for the supplemented concentrate. Apparent protein digestibility values were significantly higher concentrates with respect to raw chickpea (p < 0.05). An infant formula based on the concentrate had a R-NPR value of 83.6% that of ANRC-casein, compared to 81.3% in the concentrate, indicating no apparent change in protein quality during processing. The infant formula met Codex Alimentarius Commission Standards (FAO/WHO).
The amino acid compositions of flours made from the cotyledons and from the whole seeds of a disease-resistant, stable and high-yielding cultivar of chickpea (Cicer arietinum L) cv H75–35, known locally as Gaurav, have been analysed. These, together with similar analyses of the albumin, globulin, legumin and vicilin protein fractions, have been compared with those of other legumes. Seed protein content was 19·8 % with globulin constituting 62·4 % of the total seed protein. The ratios of albumin to globulin and legumin to vicilin were 1:4 and 6:1, respectively. The proportion of basic amino acids in the albumin was low whereas the reverse was true in the globulin. The legumin fraction seems to be superior in terms of total essential amino acids to those from other sources. Sulphur amino acids were the most limiting, followed by tryptophan or threonine depending on the fraction. However, the ratio of methionine to cystine was high (2·76:1).
The extent of the sulphur amino acid deficiency was assessed, and possible approaches for its improvement are outlined.
Eight nely developed and to commonly gron chickpea (Cicer arietinum L) cultivars ere evaluated for their cooking quality by measuring cooking time, ater absorption and sensory properties. Nutritional aspects of cooked hole seed samples ere measured chemically (including amino acids and minerals) and biologically in nitrogen-balance experiments ith rats. Results indicated that kabuli (cream seed coat) may be generally preferred to desi (bron seed coat) cultivars in terms of cooking time and sensory properties. Calcium content as noticeably higher in desi than in kabuli cultivars, hereas magnesium, iron, copper and zinc shoed no definite trend. Levels of lysine, threonine, methionine and cystine of these genotypes ere ithin the range of FAO values. Desi and kabuli revealed no noticeable difference in protein and amino acids. Hoever, biological value as considerably higher for kabuli than for desi. Consequently, kabuli contained more utilisable protein and may be nutritionally better than desi. In general, cooking quality and nutritional aspects of both nely developed and control cultivars ere similar.
Functional properties of the Great Northern bean (Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates were investigated. Protein concentrates had the highest water and oil absorption capacity (5.93 and 4.12 g/g, respectively) among all the samples studied. Protein concentrates registered the highest emulsion capacity (72.6g oil emulsified/g) while albumins had the highest emulsion stability (less than 5 ml separation of phase in 780 hr at room temperature of 21°C). Foaming ability of the Great Northern bean proteins was fair. Foamability of the proteins was concentration dependent.
Water stress during the reproductive phase, especially during seed development, is considered detrimental for chickpea yield. In the present study, the relative sensitivity of Desi and Kabuli chickpea types to water stress during seed filling was assessed in terms of effects on quantitative and qualitative aspects of seed yield. Leaves of both types experienced stress injury (evaluated as electrolyte leakage) to the same extent and possessed almost similar values of water potential at the end of 14 days of water stress. The stressed plants of Kabuli type lost more chlorophyll and had less photosynthesis than Desi type. At maturity, Desi type showed more diminution of vegetative dry matter due to stress over control than Kabuli type. On the other hand, Kabuli type showed a proportionally greater reduction in seed weight per plant, average seed weight, average seed size, number of pods (single- and double-seeded) and harvest index. The stressed seeds of Kabuli type showed 48 and 46% reduction over control in starch and protein content compared with 25 and 40%, respectively in Desi type. The accumulation of soluble sugars was relatively greater due to stress in Kabuli (47%) than Desi type (23%). Fat and fiber content declined by 39 and 35% over control in Desi seeds because of stress whereas Kabuli type showed 46 and 67% decreases, respectively. Protein fractions, namely albumins, globulins, glutelins and prolamins, decreased in stressed seeds of Kabuli by 32, 40, 16 and 15% over control relative to 40, 48, 30 and 28%, respectively, in Kabuli type. The activities of sucrose synthase, invertase and soluble starch synthase were inhibited to a higher extent in Kabuli seeds than Desi seeds under stress. Kabuli seeds showed significantly more reduction in the accumulation of amino acids such as phenylalanine + tyrosine, tryptophan, valine, alanine and histidine and minerals (Ca, P, Fe) due to stress compared with Desi type. Copyright © 2006 Society of Chemical Industry
Functional properties were investigated on chickpea proteins acetylated at 6 and 49% of the -amino groups of lysine. In water and in 0.25M NaCl solutions, acetylated chickpea proteins (ACP) were more soluble at high pH (pH>8), but less soluble at low pH (pH 2–7), than native chickpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25–0.75M CaCl2 solutions. Acetylation increased the water and oil absorption capacity of ACP. ACP also had higher emulsion capacity than that of NCP, but acetylation made emulsions of chickpea protein dispersions less stable.
In vitro protein digestibility (IVPD) of chickpea albumins and its possible relationship to their structure and the presence of trypsin inhibitor activity (TIA) have been studied. Trypsin digestion of the albumin fraction under non-reducing conditions was incomplete, while the reduction of inter- and intramolecular disulphide bonds caused an improvement in the accessibility of sites susceptible to trypsin digestion. Trypsin inhibitor activity in the chickpea albumin fraction was dependent upon both temperature and heating time. Although heating the albumin fraction at 100 °C for 30 min reduced the TIA by more than 50% with respect to the initial activity, an important TIA rate was attributable to heat-resistant trypsin inhibitor. The TIA decrease was not related to an increase in the rate of IVPD. However, we observed a significant (P ≤ 0.05) increment in IVPD in the presence of β-ME, confirming the essential role of disulphide bonds in stabilising the protein structure of the albumin fraction.© 2000 Society of Chemical Industry
Two types of protein isolates were prepared from ground chickpea seeds by alkaline extraction, with (Isolate-B) and without (Isolate-A) sodium sulphite, and acid precipitation of the proteins at the isoelectric point (pI 4.3). The percentage of protein recovered from chickpea flour in the preparation of Isolates-A and B were 65.9 and 62.1%, respectively. Chemical composition, main functional properties and protein composition of chickpea flour and protein isolates were determined. Isolates-A and B contained 78 and 88.1% of protein, respectively, and had a balanced content of essential amino acids, with respect to the FAO pattern. The in vitro protein digestibility ranged between 95.6 and 96.1%. Isolate-A showed a partial dissociation of the 11S protein because of the high pH used for the protein extraction, and this probably explains the differences observed in the functional characteristics of both isolates.
Protein isolates prepared by alkaline solubilization followed by isoelectric precipitation and freeze drying from desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and kabuli (L-550) chickpea cultivars were evaluated for functional (water and oil absorption capacities, least gelation concentration, foaming capacity and stability) and thermal properties. Significant difference (P ⩽ 0.05) in properties of kabuli and desi chickpea protein isolates was observed. Kabuli chickpea protein isolate showed significantly (P ⩽ 0.05) higher ash (1.14%), protein (94.4%), L∗, ΔE value, oil absorption capacity (OAC) and lower water absorption capacity (WAC) than their corresponding desi chickpea protein isolates. The solubility-pH profile of different protein isolates showed minimum solubility in the pH between 4.0 and 5.0 and two regions of maximum solubility at pH 2.5 and 7.0. Foaming capacity of all protein isolates increased with the increase in concentration. Kabuli chickpea protein isolate showed the highest foam stability (94.7%) after 120 min of storage. The thermal properties of protein isolates from different chickpea cultivars were studied by differential scanning calorimetry (DSC). Protein isolates from both the chickpea types differed significantly (P ⩽ 0.05) in peak denaturation temperature (Td) and heat of transition (ΔH). Kabuli type protein isolate exhibited lower Td and ΔH value as compared to those from desi types. The interrelationships between characteristics of protein isolates showed a significant (P ⩽ 0.05) negative correlation of Td with protein content and OAC. It was also observed that cultivars with high fat content had high ΔH and lower WAC.
The proximate composition, mineral constituents and amino acid profile of four important legumes (chickpea, lentil, cowpea and green pea) were studied in order to evaluate their nutritional performance. Significant (P < 0.05) variations existed among the legumes with respect to their proximate composition, mineral constituent and amino acid profile. Lentil was found to be a good source of protein, while cowpea was good in ash among the grain legumes tested. All four types of legumes were also better suppliers of mineral matter, particularly potassium, phosphorus, calcium, copper, iron, and zinc. However, the concentrations of various mineral constituents was not in good nutritional balance. It was concluded that the four legumes tested were rich in lysine, leucine and arginine and can fulfil the essential amino acid requirement of human diet except for S-containing amino acids and tryptophan. In order to make good, the deficiency of certain essential amino acids in legume protein, they must be supplemented with other vegetables, meat and dairy products (e.g., Whey, yogurt).
The chemical composition and the contents of resistant starch and soluble and insoluble dietary fibre of pea (Pisum sativum L.), common bean (Phaseolus vulgaris L.), chickpea (Cicer aretinum L.) and lentil (Lens culinaris Med.) legumes, were studied. Raw and freeze-dried cooked samples were used, both in the form of flour. Protein values of the legumes ranged from 18.5 to 21.9 g/100 g for the raw grains and from 21.3 to 23.7 g/100 g for freeze-dried cooked legumes. Chickpea stood out for the highest lipid content (p < 0.05), the lowest insoluble fibre values, and soluble dietary fibre not detected. The average content of resistant starch found in the legumes did not differ statistically (p > 0.05), being 2.23 ± 0.24 g/100 g for freeze-dried cooked legumes, and showing a slight reduction in comparison to the raw form.
The effects of soaking (in water for 16 h) and extrusion conditions including barrel temperature (140°C and 180°C) and feed moisture (18% and 22%) on antinutrients, total and phytate phosphorus and protein digestibility of whole meal of four kinds of legumes (peas, chickpeas, faba and kidney beans) were investigated.The results obtained indicated that the soaking and extrusion significantly decreased antinutrients such as phytic acid, tannins, phenols, α-amylase and trypsin inhibitors. Moreover, extrusion processing decreased the percentage of phytic acid phosphorus to total phosphorus. The in vitro protein digestibility of legume extrudates was also improved. Therefore, extrusion of legumes a priori soaked in water for 16 h is recommended to improve the nutritive value of these legumes in order to increase its utilization by human and animal when consumed directly or as an ingredient of certain meals.
The effects of microwave cooking and other traditional cooking methods such as boiling and autoclaving on the nutritional composition and anti-nutritional factors of chickpeas (Cicer arietinum L.) were studied. Cooking treatments caused significant (P<0.05) decreases in fat, total ash, carbohydrate fractions (reducing sugars, sucrose, raffinose and stachyose, while verbascose was completely eliminated after cooking treatments), antinutritional factors (trypsin inhibitor, haemagglutinin activity, tannins, saponins and phytic acid), minerals and B-vitamins. Cooking treatments decreased the concentrations of lysine, tryptophan, total aromatic and sulfur-containing amino acids. However, cooked chickpeas were still higher in lysine, isoleucine and total aromatic amino acid contents than the FAO/WHO reference. The losses in B-vitamins and minerals in chickpeas cooked by microwaving were smaller than those cooked by boiling and autoclaving. In-vitro protein digestibility, protein efficiency ratio and essential amino acid index were improved by all cooking treatments. The chemical score and limiting amino acid of chickpeas subjected to the various cooking treatments varied considerably, depending on the type of treatment. Based on these results, microwave cooking is recommended for chickpea preparation, not only for improving nutritional quality (by reducing the level of antinutritional and flatulence factors as well as increasing in-vitro protein digestibility and retention rates of both B-vitamins and minerals), but also for reducing cooking time.
Using an improved method of gel electrophoresis, many hitherto unknown
proteins have been found in bacteriophage T4 and some of these have been
identified with specific gene products. Four major components of the
head are cleaved during the process of assembly, apparently after the
precursor proteins have assembled into some large intermediate
structure.
Microwave cooking of legumes such as chickpeas and common beans was evaluated by assessing the cooking quality (cooking time, firmness, cooking losses, and water uptake) and the physicochemical, nutritional, and microstructural modifications in starch and nonstarch polysaccharides. Compared to conventional cooking, microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans. The solid losses, released in the cooking water, were significantly less after microwave cooking than after conventional cooking (6.5 vs 10.6 g/100 g of dry seed in chickpeas and 4.5 vs 7.5 g/100 g of dry seed in common beans). Both cooking procedures produced a redistribution of the insoluble nonstarch polysaccharides to soluble fraction, although the total nonstarch polysaccharides were not affected. Increases in in vitro starch digestibility were similar after both cooking processes, since the level of resistant starch decreased from 27.2 and 32.5% of total starch in raw chickpeas and beans, respectively, to about 10% in cooked samples and the level of rapidly digestible starch increased from 35.6 and 27.5% to about 80%. SEM studies showed that the cotyledons maintained a regular structure although most of the cell wall was broken down and shattered by both cooking procedures. In addition, the ultrastructural modifications in the cotyledon's parenchima and cells are consistent with the chemical modifications in NSP and the increase in starch digestibility after cooking.
Functional Properties and characterization of tomato waste seed proteins
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Sogi DS, Functional Properties and characterization of tomato waste seed proteins. PhD Thesis, Guru Nanak Dev University, Amritsar (2001).
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Relationship between structure and emulsifying properties of chickpea protein isolates
- B Jiang
- Wang
- Zhang
Jiang B, Wang Z and Zhang T, Relationship between structure and emulsifying properties of chickpea protein isolates. IFT Annu Meet, New Orleans, LA, pp. 000–000 (2005).
Physiochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L.)
- Carrillo Jm Moreno Cr
- Rodelo Ea Trejo
- Escobedo
Carrillo JM, Moreno CR, Rodelo EA, Trejo CA and Escobedo RM, Physiochemical and nutritional characteristics of extruded flours from fresh and hardened chickpeas (Cicer arietinum L.). Lebensm Wiss Technol 33:117–123 (2000).