Flow Properties of Chickpea Proteins

Flow properties of aqueous chickpea protein dispersions were investigated. The dispersions had Newtonian flow behavior at concentrations up to 4%. Flow behavior became progressively less Newtonian as concentration increased above 4%. The apparent viscosity of the dispersions was pH and concentration dependent, being higher at the protein's most soluble pHs (pH 2 and 9) and lower at the isoelectric point (pH 4–5). Within the investigated temperatures (15, 25, 35 and 55°C), power law constants were unchanged up to 35°C but the flow behavior became non‐Newtonian at 55°C. Denaturation by urea and sodium dodecyl sulphate (SDS) increased the consistency index (m), casson yield stress and apparent viscosities, and the flow became more pseudoplastic with a decrease in the flow index (n).