Physicochemical properties of glycated chickpea (Cicer Arietinum L.)‎ protein

العناوين الأخرى

الخصائص الفيزيوكيميائية لبروتينات الحمص المجلكزة

المؤلف

al-Sharif, Muhammad Abd Allah

المصدر

مجلة جامعة سبها للعلوم البحتة و التطبيقية

الناشر

جامعة سبها

تاريخ النشر

2018-03-31

دولة النشر

ليبيا

عدد الصفحات

6

التخصصات الرئيسية

الكيمياء
النبات

الملخص الإنجليزي

Glycated chickpea protein isolate (GCPI) was prepared by the wet-heating method and studied in the present work.

The chickpea protein isolate extraction was heated at 80°C, for 120 min with the endogenous reducing sugars and oligosaccharides present in the protein extraction (solution).

Physicochemical properties of GCPI were also determined.

The results showed that the wet-heating method could improve the rate of the glycation.

The solubility of GCPI was significantly (P ? 0.05) higher than that of unglycated chickpea protein isolate (CPI) at the same pH values.

The emulsion activity index (EAI) of the GCPI increased remarkably.

Furthermore, a significant (P ? 0.05) improvement on the emulsifying stability index (ESI) was observed.

Little visible flocculation during extended storage (two weeks) was detected.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-1211660

• APA
• MLA
• AMA