Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization

摘要

Two types of protein isolates were prepared from ground chickpea seeds by alkaline extraction, with (Isolate-B) and without (Isolate-A) sodium sulphite, and aicdprecipiotation of the proteins at the isoelectric point (pI 4.3). The percentrage of protein recovered from chickpea flour in the preparation of Isolates-A and B were 65.9 and 62.1/100, respectively. Chemical composition, main functional properties and protein composition of chickpea flour and protin isolates were determined.