Exploring the Amino-Acid Composition, Secondary Structure, and Physicochemical and Functional Properties of Chickpea Protein Isolates
Sümeyra ÖNDER, Aslı Can Karaça, Beraat Özçelik, Abdulhakeem S. Alamri, Salam A. Ibrahim, Charis M. Galanakis
Abstract
/g, and 45.7 and 146.9 min, respectively. Isolates of Hisar and Erzincan chickpeas exhibited good emulsifying properties. The Yasa isolate had a relatively high hydrophobic amino-acid content and delivered the best gelation performance. Overall, significant differences in the characteristics of proteins were observed among the different chickpea landraces studied.
Topics & Concepts
Protein secondary structureAmino acidComposition (language)ChemistryMethionineSolubilityEmulsionAspartic acidFood scienceFourier transform infrared spectroscopyGlutamic acidBiochemistryOrganic chemistryChemical engineeringEngineeringLinguisticsPhilosophyProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties