Compositional characteristics of local chickpea variaties and the functional properties of their protein extracts
2010
Sharaf, A.M.
The chemical composition and protein characterization of Kabuli and Desi chickpea seeds was studied. Functional properties of water absorption capacity (WAC), oil absorption capacity (OAC), emulsifying capacity (EC) and foaming capacity (FC) and foaming stability (FS) for chickpea protein fractions (defatted flour, protein concentrate and protein isolate) of both tested varieties were evaluated. The results revealed that, there is no great variation between Kabuli and Desi chickpea seeds for chemical composition except for ether extract which was high in Desi chickpea seed while carbohydrate content was found to be higher in Kabuli chickpea seeds. Also, no significant differences were observed between tested varieties for their nitrogen fractions (total nitrogen, TN; protein nitrogen, PN. and non protein nitrogen, NPN) and true proteins. For WAC and OAC the Kabuli chickpea proteins products had lower WAC and higher OAC than the corresponding products of Desi chickpea proteins. Proteins products from Kabuli chickpea cultivar showed significantly lower emulsion activity than did in Desi chickpea protein products. The protein products from Desi chickpea dispersion exhibited more foaming capacity than the corresponding products of Kabuli chickpea protein. In contrast, the Kabuli chickpea protein products had higher foaming stability than that observed for Desi chickpea protein.
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