Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization

Sánchez‐Vioque, Raúl; Clemente, Alfonso; Vioque, Javier; Bautista, Juan; Millán, Francisco

doi:10.1016/s0308-8146(98)00133-2

Cited by 249 publications

(184 citation statements)

References 25 publications

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“…Digestibilidad in vitro La FRP de chı´a presento´una digestibilidad in vitro de 77,53%, superior a la reportada para harinas de garbanzo con 75,2% (Sa´nchez-Vioque, Clemente, Vioque, Bautista, & Millan, 1999); harina de frijol negro (Phaseolus vulgaris) con 73,8% (Carbonaro, Cappelloni, Nicoli, Lucarini, & Carnovale, 1997) y para harina de frijol lima (P. lunatus) con 72,4% (Betancur-Ancona et al, 2004b), pero inferior a la reportada para aislado proteı´nico de garbanzo con 95,6% (Sa´nchez-Vioque et al, 1999), lo cual muestra que las proteı´nas como se menciono´antes, pudieron haber sufrido una desnaturalizacio´n durante el desgrasado. No se tienen reportes de factores no nutritivos en la chı´a, con lo cual se puede descartar la presencia de inhibidores de proteasas que pudieran retardar la digestibilidad in vitro, aunque sı´hay reportes de la presencia de compuestos feno´licos antioxidantes como ya se demostro´, que se sabe pueden disminuir el aprovechamiento de las proteı´nas (Siddhuraju & Becker, 2001).…”

Section: Determinacio´n De Aminoa´cidosunclassified

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Vázquez-Ovando

Rosado-Rubio

Chel‐Guerrero

et al. 2010

CyTA - Journal of Food

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Chia (Salvia hispanica L.) was a major crop for ancient Mesoamerican cultures. Defatted chia has fiber and protein contents similar to those of other oilseeds currently used in the food industry. A characterization is done of fiber-and protein-rich fractions extracted from defatted chia flour by dry fractionation. Split chia seeds were defatted with hexane, milled to produce a meal and fractionated. Milling efficiency was 968 g/kg. A 100-mesh Tyler-type screen was used to separate the high fiber-content fraction (which is caught in the screen) from the high protein-content fraction (which passes through). The fiber-rich fraction (FRF) had 295.6 g/kg crude fiber content and 564.6 g/kg total dietary fiber (TDF) content, of which 534.5 g/kg was insoluble dietary fiber (IDF) and 30.1 g/kg was soluble dietary fiber (SDF). The protein-rich fraction (PRF) contained 446.2 g/kg crude protein, consisting mainly of globulins (64.86%) and glutelins (20.21%). Its in vitro digestibility was 77.53%. The PRF amino acid profile showed high levels of essential sulfur amino acids and non-essential amino acids, and deficient levels of tryptophan and lysine.Keywords: Salvia hispanica L.; dry processing; dietary fiber; protein La chı´a (Salvia hispa´nica L.) fue uno de los cultivos ma´s importantes en los pueblos Azteca y Maya antes de la conquista. El objetivo del trabajo fue obtener y caracterizar las fracciones ricas en fibra y proteı´na de la harina desgrasada de chı´a (Salvia hispanica L.) utilizando un procesamiento por vı´a seca. La harina fue fraccionada obtenie´ndose una eficiencia de 968 g/kg y el proceso indico´el uso de un tamiz de malla 100 (140 mm) para la separacio´n de dos fracciones: aquella que no atraveso´que se caracterizo´por ser rica en fibra (FRF), y la fraccio´n cribada por ser rica en proteı´na (FRP). La FRF presento´un contenido de fibra diete´tica total (FDT) de 564,6 g/kg, compuesta en su mayorı´a por fibra diete´tica insoluble (FDI) con 534,5 g/kg y un contenido de 30,1 g/kg de fibra diete´tica soluble (FDS). En la FRP se obtuvo 446,2 g/kg de proteı´na cruda, constituida por globulinas (64,86%) y glutelinas (20,21%), principalmente. La digestibilidad in vitro fue de 77,53% y el ana´lisis de aminoa´cidos indico´un elevado contenido de aminoa´cidos esenciales azufrados y no esenciales a´cidos, pero un deficiente contenido en triptofano y lisina.Palabras clave: Salvia hispanica L.; procesamiento en seco; fibra diete´tica; proteı´na Introduccio´n Las semillas de chı´a (Salvia hispanica L.) pertenecen a un grupo de plantas de la familia Labiatae que eran ampliamente usadas como ingrediente alimenticio y medicinal por los habitantes precolombinos de Me´xico y Guatemala. Su cultivo era u´nicamente superado por el maı´z y frijol, lo cual denota la importancia que representaba (Cahill, 2003). En an˜os ma´s recientes, las investigaciones sobre la chı´a cobraron mayor relevancia, al descubrirse que tiene un contenido de entre 298 y 320 g/kg de aceite. En este sentido, se han realizado un buen nu´mero de estudios sob...

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Section: Determinacio´n De Aminoa´cidosunclassified

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Vázquez-Ovando

Rosado-Rubio

Chel‐Guerrero

et al. 2010

CyTA - Journal of Food

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“…Minor components (moisture, ash, fiber, carbohydrates, polyphenols, and lipids) were determined as described (Sánchez-Vioque et al 1999). The degree of hydrolysis (DH), defined as the percentage of covalent bonds that are broken during hydrolysis, was determined according to Adler-Nissen (1979) by reaction of free amino groups with 2,4,6-trinitrobenzensulfonic acid.…”

Section: Characterization Of Isolates and Hydrolysatesmentioning

confidence: 99%

“…More recently, potential health-promoting properties of peptides in these hydrolysates have been discovered, including effects on cell growth (Kitts 1994;Yoshikawa et al 2000). Chickpea seeds are an inexpensive source of high quality protein, and procedures have been developed for the production of protein isolates and hydrolysates from these seeds using food-grade microbial enzyme preparations (Sánchez-Vioque et al 1999). The goal of this work was to investigate cell proliferation under exposure to chickpea protein hydrolysates in order to determine whether these hydrolysates can be used to sustain cell growth as a complete or partial replacement for serum.…”

Section: Introductionmentioning

confidence: 99%

Chickpea protein hydrolysate as a substitute for serum in cell culture

et al. 2008

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The growth of mammalian cells in vitro requires the use of rich culture media that are prepared by combining serum with specific nutrient formulations. Serum, the most expensive component of culture media, provides a complex mixture of growth factors and nutrients. Protein hydrolysates that can support in vitro cell growth and eliminate or reduce the need to use serum have been obtained from different sources. Here we describe the use of two food grade proteases to produce a chickpea protein hydrolysate that has been added to cell culture medium in order to determine whether it can be used as a substitute for serum. Medium containing the hydrolysate has been tested using two human cells lines: the monocytic THP-1 cell line which grows in suspension, and the epithelial Caco-2 cell line which grows as a monolayer. The chickpea protein hydrolysate was a good substitute for serum in the first case, but did not allow growth of Caco-2 cells. Supplementation of culture media with this inexpensive and safe hydrolysate would greatly reduce the cost of cell culture.

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“…Chickpea (Cicer arietinum L.), member of the bean family, is a good source of essential amino acids (except types containing sulfur), sterols, vitamins, dietary fiber and it also has a small amount of fat, mainly from unsaturated fatty acids (Jukantil et al 2012). The chickpea on average contains a 20.9 %, 1.3 %, and 43.4 % of protein, fat and carbohydrates, respectively (Sanchez-Vioque et al 1999). According to statistics released by the FAO in 2013, in terms of output, India is allocated ranks first in production and then in the next positions are the Pakistan, Turkey, Iran and Mexico, respectively (Food and Agriculture Organization 2011).…”

Section: Introductionmentioning

confidence: 99%

Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

2015

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In this study, some physical properties (principal dimensions, mean diameters, sphericity, area, density and electrical conductivity) of split chickpea were measured as function of soaking time (up to 360 min) and temperature (25-65°C). Initially, the water absorption rate was high and then it showed a progressive decrease at all temperatures, whereas solid loss exhibited a power function of temperature (P < 0.05). The Peleg model was predicted well the kinetic of split chickpea soaking. No significant difference (P < 0.05) was observed in Peleg rate constant (K 1 ) and Peleg capacity constant (K 2 ) at all temperatures except for K 1 at 25°C. The discrepancy for K 1 was in relation to permeability characteristics of split chickpea at temperature of 25°C. As temperature increased from 25 to 65°C, the K 1 value decreased from 0.04620 to 0.00945 g h −1, whereas the K 2 value increased from 0.08597 to 0.11320 g −1. Plot for K 1 exhibited a slope changes around 45°C corresponding to gelatinization temperature of split chickpeas. The effect of temperature and time on physical properties of split chickpea during soaking was monitored by regression equations. It was concluded that physical properties of split chickpea affected by its water absorption especially at higher temperatures.

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Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization

Cited by 249 publications

References 25 publications

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Chickpea protein hydrolysate as a substitute for serum in cell culture

Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

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