Physicochemical Properties of Glycated Chickpea (Cicer Arietinum L.) Protein
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Glycated chickpea protein isolate; Physicochemical properties.
Abstract
Glycated chickpea protein isolate (GCPI) was prepared by the wet-heating method and studied in the present work. The chickpea protein isolate extraction was heated at 80°C, for 120 min with the endogenous reducing sugars and oligosaccharides present in the protein extraction (solution). Physicochemical properties of GCPI were also determined. The results showed that the wet-heating method could improve the rate of the glycation. The solubility of GCPI was significantly (P ? 0.05) higher than that of unglycated chickpea protein isolate (CPI) at the same pH values. The emulsion activity index (EAI) of the GCPI increased remarkably. Furthermore, a significant (P ? 0.05) improvement on the emulsifying stability index (ESI) was observed. Little visible flocculation during extended storage (two weeks) was detected.
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