FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 158-161.

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Purification of Chickpea Protein Isolates

 ZHANG  Tao, JIANG  Bo, MU  Wan-Meng, LI  Yan-Hong   

  1. Key Laboratory of Food Science and Safety, Ministry of Education, Jiangnan University, Wuxi 214122, China
  • Online:2008-03-15 Published:2011-08-24

Abstract: Chickpea protein isolates (CPI) were separated and purified with Sephacryl S-200 and DEAE-Sepharose CL-6B successively, and two major fractions were obtained, accounting for 60.4% and 17.7% of the total proteins, which molecular weights were 170 kD(signed as B)and 110 kD(signed as D), respectively.

Key words: chickpea, protein, purification