Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars

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 ch...

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Published in:Journal of the science of food and agriculture 2008-04, Vol.88 (5), p.778-786
Main Authors: Deep Singh, Gagan, Wani, Ali Abas, Kaur, Devinder, Sogi, Dalbir Singh
Format: Article
Language:English
Subjects:
absorption
albumins
Biological and medical sciences
chickpea protein fractionation
chickpeas
Cicer arietinum
Cultivars
electrophoresis
emulsifying properties
foaming capacity
foaming properties
Food industries
fractionation
Fruit and vegetable industries
Functional foods & nutraceuticals
functional properties
Fundamental and applied biological sciences. Psychology
globulins
glutelins
Legumes
oils
plant proteins
prolamins
protein concentrates
Proteins
Studies
water
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Summary: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 © 2008 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.3144