Evaluation of the functional properties of the protein extract obtained from chickpea flour (Cicer arietnum L.)

Abstract

Chickpeas are proteins rich in globulins, glutelins and albumins and are increasingly consumed in Brazil. The aim of this study was to evaluate the protein solubility and antimicrobial activity of the soluble proteins obtained from chickpea flour. In this way, its flour was obtained, followed by protein solubility from the determination of soluble protein content and evaluation of the minimum inhibitory concentration (MIC) against bacteria that cause food-borne illnesses Staphylococcus aures, Escherichia coli and Salmonella typhi. The protein extract showed that the proteins have their isoelectric point around pH 7.0, while their solubility is around pH 5.0. The proteins present in the extract had antibacterial activity against S. aureus and Salmonella typhi. It was concluded that at pH 5.0 the proteins are more readily available and can contribute to better biological functionality and that the protein extract has the potential to be used in tests against bacteria of interest to the pharmaceutical industry and agro-industry.