Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans

Abstract

In this study, antioxidant activities of water-soluble protein extracts from chickpeas and white beans were investigated. The area under the curve (AUC) values of lyophilized crude protein extracts (dialyzed or undialyzed) from thermally processed (121°C for 20 min) or heat-treated (90°C for 20 min) chickpeas (73-91 lmol trolox/g) and white beans (39-67 lmol trolox/g) indicated a higher free radical-scavenging capacity and thermostability for chickpea proteins than for white bean proteins. The thermal processing also increased the Fe +2 -chelating capacity of lyophilized chickpea crude protein extracts 1.8-fold whereas it caused a 2.3-fold reduction in the Fe +2 -chelating capacity of lyophilized white bean crude protein extracts. Dialysis increased the protein content of lyophilized chickpea extracts 1.5-2-fold but it did not affect the protein content of lyophilized white bean extracts significantly. Ammonium sulfate precipitation was not effective for selective precipitation of antioxidant proteins. However, it improved the free radical-scavenging capacity of lyophilized protein extracts from thermally processed chickpeas and white beans by almost 25% and 100%, respectively. DEAE-cellulose chromatography, indicated the presence of five (A 1 -A 5 ) and three (B 1 -B 3 ) antioxidant protein fractions in heat-treated and thermally processed chickpea protein extracts, respectively, and can be used for the partial purification of antioxidant proteins. The results of this study showed the good potential of chickpea proteins as thermostable natural food antioxidants.

Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

“…To remove lipids and phenolic compounds, chickpeas, lentils and soybeans were processed to acetone powder (AP) according to the method given by Arcan and Yemenicioglu (2007). To obtain crude protein extracts, 20 g of AP was suspended in 250 mL deionized water by stirring with a glass rod 100 times.…”

“…The pH of the mixture was then adjusted to 9.5 with 1 mol/L NaOH. In chickpeas, for inactivation of highly active oxidative enzyme lipoxygenase the extracts were heated to 85 C and maintained at this temperature for 30 min under continuous magnetic stirring (Arcan & Yemenicioglu, 2007). After that, the extracts were cooled to room temperature in ice water bath by stirring for 15 min.…”

“…Due to the rapidly growing functional plant protein market there is also a great competition to evaluate soy alternative legumes as functional proteins (Arcan & Yemenicioglu, 2007;Boye et al, 2010). Chickpeas and lentils are among main legumes grown in different parts of world including America, Mediterranean Basin, China, Middle East, India and Australia.…”

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

“…The ICC of extracts were determined according to the spectrophotometric method given by Arcan and Yemenicioglu (2007). The results were expressed as mmol EDTA per kg of lyophilized protein extract.…”

Development of antioxidant food packaging materials with controlled release properties

“…The L-tyrosine is not commercially used in food applications. However, there is a great interest in food industry to use antioxidant proteins, peptides and amino acids as food antioxidants (Arcan and Yemenicioglu, 2007).…”