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A HIGH PROTEIN PRODUCT FROM CHICKPEAS ( Cicer arietinum L. ) BY ULTRAFILTRATION. PREPARATION and FUNCTIONAL PROPERTIES
Author(s) -
ROMEROBARANZINI ANA LOURDES,
YÁÑEZFARÍAS GRELDA ACELA,
BARRÓNHOYOS JESUS MANUEL
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00298.x
Subject(s) - diafiltration , ultrafiltration (renal) , chemistry , food science , solubility , absorption of water , proximate , nitrogen , raw material , chromatography , biochemistry , biology , botany , membrane , organic chemistry , microfiltration
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.