PlumX Metrics
Embed PlumX Metrics

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

Innovative Food Science & Emerging Technologies, ISSN: 1466-8564, Vol: 10, Issue: 3, Page: 342-347
2009
  • 87
    Citations
  • 0
    Usage
  • 160
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    87
    • Citation Indexes
      86
    • Patent Family Citations
      1
      • Patent Families
        1
  • Captures
    160

Article Description

The effect of chickpea processing (i.e. defatting, isoelectric precipitation vs ultrafiltration/diafiltration) on the composition, protein recovery and antinutritional factors of protein concentrates was studied for two varieties (Mylese and Xena). Defatting did not affect significantly the content of antinutritional factors in the flours. However, production of concentrates from defatted flours by isoelectric precipitation resulted in higher phosphorous and phenolic contents compared to the concentrates produced by the same process using the full fat flours as starting material, while trypsin inhibitor content was not affected. When processed by ultrafiltration/diafiltration, protein concentrates produced from defatted flour showed a slightly lower trypsin inhibitor content than the ones produced from full fat flours in most cases, while the inverse was true for the phosphorous content, and for the phenolic content; this effect was a function of chickpea variety. Overall, UF pH 9/DF pH 6 resulted in concentrates with the lowest phosphorous content, while isoelectric precipitation and UF pH 9/DF pH 9 resulted in concentrates with lower phenolic content compared to the ones produced by UF pH 9/DF pH 6; for both processes the trypsin inhibitor content of the concentrates remained high.

Bibliographic Details

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know