Study of amino acids content and Functional properties of protein isolate of chickpea (Cicer arientum L)

Authors

  • Manal A. Alssirag Department of Animal Production/ College of Agriculture/ University of Kerbala
  • Zainab A. Hadi Department of Animal Production /College of Agriculture University of Kerbala
  • Shath A. Allaith College of Agriculture /University of Kerbala

DOI:

https://doi.org/10.59658/jkas.v3i2.20

Keywords:

Key words : chickpea protein ,functional proprieties ,isolates

Abstract

تمت دراسة الخواص الوظيفية لمسحوق والمعزول البروتيني لبذور الحمص وتقدير الاحماض الامينية حيث احتوى المسحوق والمعزول البروتيني على كافة الاحماض الامينية الاساسية وكانا غنيين بالحامضين الامينين الكلوتاميك والاسبارتك (11.56 ,17.56) % على التوالي. وجد ارتفاع في النسبة المئوية للبروتين اذ وصل الى 82.43 % في المعزول البروتيني بعد أن كان 22.08 % في المسحوق كامل الدهن . بينت نتائج دراسة الخواص الوظيفية للمعزول البروتيني للحمص وللمسحوق مزال الدهن  اذ اظهرا قابلية لامتصاص الماء  بلغت (4.96 و4.52 ) مل/غم  على التوالي. كانت قابلية ربط الدهن  للمعزول البروتيني 3.03 مل زيت /غم بينما للمسحوق بلغت   3.83مل زيت/ غم بروتين. كما درست قابلية المعزول البروتيني والمسحوق المزال الدهن على تكوين الرغوة وبلغت سعة الرغوة (% (78.8 , 60 على التوالي وبلغت قيم ثبات الرغوة (48.71 و  % ( 72.16بينما بلغت قيم ثبات المستحلب (55.38 ، 52.23 ) % لكل من المسحوق والمعزول البروتيني على التوالي واظهرا نشاط للمستحلب (21.63 ، 38.24 ) % .

 

The functional properties  of chickpea  protein flour Powder (CPF) and protein isolate(CPI) were studied and estimation of amino acid content ,  (CPF and CPI)  contained all the essential amino acids and it was rich in glutamic and aspartic acid(11.07,17.08)% respectively .  where we found a rise in the percent  of protein from 22.08% in whole protein flower  to 82.43% protein isolate. Results of studying functional properties revealed the following: CPI and CPF gave higher water absorption reached to (4.52,4.96) ml/g protein  and oil absorption reached to  (3.03,3.83) ml oil / g protein  . CPI and CPF showed the ability to form foam in the higher capability to form foam ( 60,78.8)% respectively and foam stability reached to(72.16, 48.71) % . CPI and CPF showed higher emulsifying stability (52.23, 55.38) % respectively and emulsifying ability (21.63,38.24) %.

 

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Published

06/01/2016

How to Cite

Alssirag, M. A., Hadi, Z. A., & Allaith, S. A. (2016). Study of amino acids content and Functional properties of protein isolate of chickpea (Cicer arientum L). Journal of Kerbala for Agricultural Sciences, 3(2), 33–45. https://doi.org/10.59658/jkas.v3i2.20

Issue

Vol. 3 No. 2 (2016): Vol. (3) No. (2) (2016)

Section

Articles

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Copyright (c) 2016 Copyright (c) 2024 is the Author's article. Published by the Journal of Kerbala for Agricultural Sciences under a CC BY 4.0 license

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