Physicochemical properties of glycated chickpea (Cicer Arietinum L.) protein
Other Title(s)
الخصائص الفيزيوكيميائية لبروتينات الحمص المجلكزة
Author
Source
مجلة جامعة سبها للعلوم البحتة و التطبيقية
Publisher
Publication Date
2018-03-31
Country of Publication
Libya
No. of Pages
6
Main Subjects
English Abstract
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.
Data Type
Conference Papers
Record ID
BIM-1211660
American Psychological Association (APA)
al-Sharif, Muhammad Abd Allah. 2018-03-31. Physicochemical properties of glycated chickpea (Cicer Arietinum L.) protein. . Vol. 17, no. 1 (2018), pp.200-205.Sabha Murzuq : Sabha University.
https://search.emarefa.net/detail/BIM-1211660
Modern Language Association (MLA)
al-Sharif, Muhammad Abd Allah. Physicochemical properties of glycated chickpea (Cicer Arietinum L.) protein. . Sabha Murzuq : Sabha University. 2018-03-31.
https://search.emarefa.net/detail/BIM-1211660
American Medical Association (AMA)
al-Sharif, Muhammad Abd Allah. Physicochemical properties of glycated chickpea (Cicer Arietinum L.) protein. .
https://search.emarefa.net/detail/BIM-1211660