Preparation of Chickpea Curd by Heat-Induced Gelation

The effect of compressing time, pH, and protein concentration on the texture of chickpea curds prepared by heat‐induced gelation was assessed. The possible gelation mechanism was studied by differential scanning calorimetry (DSC), surface hydrophobicity, and viscometric analysis. Texture analysis sh...

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Bibliographic Details
Published in:Journal of food science 2001-11, Vol.66 (9), p.1294-1300
Main Authors: Cai, R., Baik, B.-K.
Format: Article
Language:English
Subjects:
Acids
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Beans
Biological and medical sciences
Chemistry
chickpea curd
Food industries
Food science
Fundamental and applied biological sciences. Psychology
gelation mechanism
Proteins
surface hydrophobicity
Toxicology
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Summary:The effect of compressing time, pH, and protein concentration on the texture of chickpea curds prepared by heat‐induced gelation was assessed. The possible gelation mechanism was studied by differential scanning calorimetry (DSC), surface hydrophobicity, and viscometric analysis. Texture analysis showed that chickpea curd could be produced by steam cooking the protein fraction. DSC results indicated a decrease in the denaturation enthalpies (AH) for both legumin and vacilin as pH decreased from 6.5 to 6.0. Analysis of the surface hydrophobicity as a function of pH showed a sharp transition at pH 6.0. The viscosity of the protein fraction sharply increased at pH 5.2 producing an extremely hard curd. A mechanism for curd formation is proposed.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2001.tb15204.x