A high protein product from chickpeas (Cicer arietinum L.) by ultrafiltration. Preparation and functional properties
Using a flat plate ultrafiltration system, Direct Ultrafiltration (DU) and Discontinuous Diafiltration (DD) were used to produce a High Protein Product (HPP) from chickpeas (Cicer arietinum L.). The chickpea extract (3.3% total solids) was concentrated up to 65% of protein by DD mode. Chickpea flour...
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Published in | Journal of food processing and preservation Vol. 19; no. 5; pp. 319 - 329 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Blackwell Publishing Ltd
01.11.1995
Blackwell Publishing |
Subjects | |
Online Access | Get full text |
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Summary: | Using a flat plate ultrafiltration system, Direct Ultrafiltration (DU) and Discontinuous Diafiltration (DD) were used to produce a High Protein Product (HPP) from chickpeas (Cicer arietinum L.). The chickpea extract (3.3% total solids) was concentrated up to 65% of protein by DD mode. Chickpea flour and spray-dried HPP were analyzed for proximate analysis and functional properties having a Commercial Soybean Isolate (SBI) as a control. The average water absorption found for the HPP (97.4%) was relatively low compared to the raw material, chickpea flour (121.2%) and SBI (115.2%). HPP had a higher fat absorption (52.2%) than flour (39.6%) and SBI (34.0%). Foam capacity and stability of the HPP were similar to those of the SBI and both were more stable than the flour. The HPP, SBI and flour had their lower nitrogen solubility within the pH range of 4-6. Recovery of 72.8% total nitrogen and removal of 59.3% Nonprotein Nitrogen (NPN), from chickpea extracts, were achieved by this system |
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Bibliography: | Q04 Q02 9612300 istex:9AEE9389CD15F6212F62D86A2872B6B385A4547D ark:/67375/WNG-DC067MFL-6 ArticleID:JFPP319 |
ISSN: | 0145-8892 1745-4549 |
DOI: | 10.1111/j.1745-4549.1995.tb00298.x |