Gelation Properties of Chickpea Protein Isolates

Abstract

Abstract: The objectives of this work were to study the effects of protein concentration,pH,sodium and calcium chloride on gelation properties of the chickpea protein isolates(CPI).The pH3.0 dispersion prepared with deionized water or 0.1mol/L NaCl behaved as diluted or semidiluted solutions,respectively.The dispersions at pH7.0 with 0.5～1.0mol/L NaCl behaved as semidiluted solutions.However,the samples,at pH3.0 with high ionic strengths(0.5～1.0mol/L NaCl)and pH7.0 with low ionic strengths(0～0.1mol/L NaCl),were more elastic with a gel-like behavior.The samples under pH3.0 with high ionic strengths and pH7.0 with low ionic strengths had the similar gelation kinetics.The effects of calcium chloride on gelation properties of CPI were similar to that of NaCl.At pH3.0,the strengths of the gel with 0.1 and 0.3mol/L CaCl2 were 24 and 26.4g,respectively,while those of the gel prepared with 0.1,0.5 and 1.0mol/L NaCl were 7.6,8.4 and 9.3g,respectively.

Key words: chickpea, protein isolates, gelation, rheology

ZHANG Tao, JIANG Bo, Wang-Zhang. Gelation Properties of Chickpea Protein Isolates[J]. FOOD SCIENCE, 2006, 27(8): 108-113.

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Gelation Properties of Chickpea Protein Isolates

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