TECHNO-FUNCTIONAL PROPERTIES OF CHICKPEA PROTEIN ISOLATE-TREATED ACIDIC AND BASIC PH-CYCLING

Abstract

This study examined the impact of extreme pH-cycling treatments on chickpea protein isolate (CPI). Untreated CPI, along with samples shifted to pH 2 (pH2) and pH 12 (pH12), displayed solubilities of 60.25%, 25.01%, and 75.48%, respectively. Both treatments significantly improved water and oil absorption capacities. Emulsion activity and stability for CPI at pH2 and pH12 were 125 m2/g and 110 m2/g, respectively, versus 75 m2/g for the untreated sample. Notably, the foaming capacity and stability of pH12-treated CPI increased by 3.5 and 8.8 times, respectively, compared to the untreated protein. pH12-treated CPI also demonstrated the lowest gelling concentration at 10%, compared to 14% and 18% for untreated and pH2-treated CPI, respectively. Microstructural analysis revealed partial disintegration of CPI under pH-cycling, underscoring that alkaline pH12-shifting notably enhances functional properties of CPI.

Keywords

• Chickpea
• pH-cycling
• modification
• plant protein
• functionality

ASİDİK VE BAZİK PH-DEĞİŞTİRME UYGULANMIŞ NOHUT PROTEİNLERİNİN TEKNOFONKSİYONEL ÖZELLİKLERİ

Abstract

Bu çalışma, nohut protein izolatı (CPI) üzerindeki pH değiştirme uygulamasının etkisini incelemiştir. Uygulama yapılmamış CPI ile pH 2'ye (pH2) ve pH 12'ye (pH12) değiştirme uygulanmış örnekler sırasıyla %60.25, %25.01 ve %75.48 çözünürlük göstermiştir. Her iki uygulamada su ve yağ bağlama kapasitelerini önemli ölçüde artırmıştır. pH2 ve pH12'de uygulanmış CPI için emülsiyon aktivitesi ve stabilitesi sırasıyla 125 m2/g ve 110 m2/g iken, uygulama yapılmamış örnek için bu değer 75 m2/g’dır. Özellikle, pH12 değiştirme uygulanmış CPI'nin köpük kapasitesi ve stabilitesi, uygulama yapılmamış proteine kıyasla sırasıyla 3.5 ve 8.8 kat artmıştır. pH12 uygulanan CPI ayrıca, uygulama yapılmamış ve pH2 uygulanan CPI'ye göre sırasıyla %14 ve %18 olan jel oluşum konsantrasyonunda en düşük değer olan %10'u göstermiştir. Mikroyapısal analiz, CPI'nin pH değiştirme ile kısmi olarak denatüre olduğunu ortaya koymuş ve pH12 değiştirme uygulamasının CPI'nin fonksiyonel özelliklerini belirgin şekilde artırdığını vurgulamıştır.

Keywords

• Nohut
• pH-değiştirme
• modifikasyon
• bitkisel protein
• fonksiyonel

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