Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Xu, Yixiang; Obielodan, Mary; Sismour, Edward; Arnett, Anna; Alzahrani, Saeedah; Zhang, Baoshan

doi:10.1111/ijfs.13400

Cited by 49 publications

(42 citation statements)

References 28 publications

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“…It was observed that isolated chickpea protein had Amide I band at 1642 and Amide II band at 1536. Additionally, peaks were found at 3300 representing OH stretching and 2950 corresponding CH stretching in FTIR spectra of protein isolate of chickpea . Interactions between phenolic compound and protein resulted shift of the Amides A and B peaks.…”

Section: Resultsmentioning

confidence: 94%

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Kocakulak

Şumnu

Şahin

2019

J of Applied Polymer Sci

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Chickpea is an easily accessible nutritious legume. Besides, gallic acid is a widespread phenolic found in various plants. In this study, it is aimed to investigate the effects of pH (9 and 11), glycerol concentration (1 and 3% w/v of film solution) and gallic acid concentration (5 and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity, and phenolic content of films. At pH 11, films are stronger, darker and have higher antioxidant activity. Higher glycerol concentration makes the films more flexible but less strong and more hydrophilic. Higher gallic acid concentration makes great contribution to the films by decreasing WVP but by increasing opacity, antioxidant activity, phenolic content, lightness, and elongation. Film containing glycerol of 1% and gallic acid of 10% and prepared at pH 11 was found to be a great combination for obtaining antioxidant rich edible composite films. HIGHLIGHTS:1. Chickpea flour-based active films were successfully obtained with addition of gallic acid. 2. Higher gallic acid concentration decreased WVP, increased opacity, antioxidant activity, phenolic content, lightness, and elongation. 3. Higher pH provided stronger mechanical properties, low lightness, and higher antioxidant activity. 4. Lower glycerol concentration resulted lower WVP and stronger tensile properties. 5. Chickpea flour-based active films at pH 11 with 1% glycerol and 10% gallic acid can be used as active packaging material in especially highly oxidative food products.

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Section: Resultsmentioning

confidence: 94%

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Kocakulak

Şumnu

Şahin

2019

J of Applied Polymer Sci

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“…The results could be explained by the fact that these two raw pulse flours had lower pasting temperatures and peak times and less pasting viscosities than the wheat flour control (Setia et al, ). The lower pasting viscosities of the flour blends could be partly explained by their smaller starch contents than the wheat flour control (Table ): Starch is known to be the primary component contributing to the viscosity development of flours during pasting (Kweon et al, ; Wani et al, ; Xu et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Germination tends to enhance the emulsifying properties and foaming capacity of pulse flours (El-Adawy, Rahma, El-Bedawey, & El-Beltagy, 2003;Ghavidel & Prakash, 2006;Setia et al, 2019). This treatment also appears to be promising in increasing the digestibility of starch and protein, two major macronutrients in pulse flours (Ghavidel & Prakash, 2007;Setia et al, 2019;Xu et al, 2017). Furthermore, germination can noticeably reduce the strong and pungent flavor of pulse flours (Bellaio, Kappeler, Rosenfeld, & Jacobs, 2013;Roland et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

et al. 2020

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Background and objectives Germination of pulse seeds can effectively improve the functional and nutritional properties of resultant flours for broader food applications to deliver multiple health benefits. However, there is a lack of understanding on the performance of germinated pulse flours in bakery goods, particularly in bread. This study aimed to determine the flour quality, dough properties, and baking performance of composite flours prepared by blending raw or germinated pulse flours and hard wheat flour at 10:90 and 20:80 ratios (w/w). Findings The incorporation of both raw and germinated yellow pea and faba bean flours reduced the starch level but increased the protein level of the flours. The inclusion of the pulse flours progressively decreased the pasting viscosities of the composite flours—with more noticeable changes being observed with the germinated samples, corresponding well with the decreases in their falling numbers. The incorporation of the raw and germinated pulse flours diminished the solvent retention capacity with 5% lactic acid and gluten performance index, and thus, the generated doughs showed shortened dough development time, poorer dough stability, and less elastic structure than the control. The breads baked from the wheat–pulse flour blends—despite the addition of 2% wheat gluten—exhibited decreased loaf volumes and smaller numbers of cells per slice but greater crumb firmness, and the use of 20% germinated pulse flours showed the most significant impact. Conclusions The inclusion of germinated yellow pea and faba bean flours into hard wheat flour weakened the dough structure and caused poorer bread‐baking performance. Significance and novelty The findings from this research greatly advanced our understanding of the roles that germinated pulse flours played in the flour and dough systems after being composited with hard wheat flour as well as their influence on the quality attributes of the baked bread products.

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“…Incorporation of chickpea flour combined with other hydrocolloids has also been suggested to produce glutenfree bread and snacks (Rachwa-Rosiak et al, 2015;Herranz et al, 2016). Heat (Xu et al, 2017) and fermentation (Chandra-Hioe et al, 2016) were investigated as treatments to improve chickpea flour functionality. But all such treatments decreased emulsification and foaming ability compared to raw samples.…”

Section: Introductionmentioning

confidence: 99%

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Mustafa

Shim

et al. 2018

Int J of Food Sci Tech

103

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Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.

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Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches

Cited by 49 publications

References 28 publications

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Chickpea flour‐based biofilms containing gallic acid to be used as active edible films

Properties and bread‐baking performance of wheat flour composited with germinated pulse flours

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

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