A high protein product from chickpeas (Cicer arietinum L.) by ultrafiltration. Preparation and functional properties

• Published in: Journal of food processing and preservation Vol. 19; no. 5; pp. 319 - 329
• Main Authors: Romero-Baranzini, A.L. (Universidad de Sonara, Sonara, Mexico.), Yanez-Farias, G.A, Barron-Hoyos, J.M
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.11.1995; Blackwell Publishing
• Subjects: ABSORCION; ABSORCION DE AGUA; ABSORPTION; ABSORPTION D'EAU; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; AZOTE; Biological and medical sciences; COMPOSICION APROXIMADA; COMPOSITION GLOBALE; CONCENTRADOS DE PROTEINA; CONCENTRE DE PROTEINE; CONTENIDO PROTEICO; CORPS GRAS; ESPUMA; FARINE; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; GARBANZO; GRASAS; HARINAS; MOUSSE; NITROGENO; POIS CHICHE; PROTEINAS; PROTEINE; SECADO POR PULVERIZACION; SECHAGE PAR DISPERSION; SEPARACION; SEPARATION; SOLUBILIDAD; SOLUBILITE; TENEUR EN PROTEINES; ULTRAFILTRACION; ULTRAFILTRATION; VALEUR NUTRITIVE; VALOR NUTRITIVO; VOLUME; VOLUMEN; Grain legume; Ultrafiltration; Extraction process; Chemical composition; Protein product; Technological properties; Chick pea
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.1995.tb00298.x

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