آمار
| تعداد نشریات | 14 |
| تعداد شمارهها | 683 |
| تعداد مقالات | 7,086 |
| تعداد مشاهده مقاله | 11,050,107 |
| تعداد دریافت فایل اصل مقاله | 10,089,879 |
Optimization of Yield and Functional Properties of Chickpea Protein as an Alternative to Animal Protein | ||
| نشریه فرآوری و نگهداری مواد غذایی | ||
| مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 16 خرداد 1405 | ||
| نوع مقاله: مقاله کامل علمی پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22069/fppj.2026.24254.1913 | ||
| نویسندگان | ||
| هانیه رضایی برزانی1؛ نفیسه زمین دار* 2 | ||
| 1گروه علوم و صنایع غذایی؛ دانشکده کشاورزی، آب، غذا و فراسودمندها؛ واحد اصفهان (خوراسگان) دانشگاه آزاد اسلامی؛ اصفهان؛ایران | ||
| 2گروه علوم و صنایع غذایی؛ دانشکده کشاورزی، آب، غذا و فراسودمندها؛ واحد اصفهان (خوراسگان)؛ دانشگاه آزاد اسلامی؛ اصفهان؛ ایران | ||
| چکیده | ||
| Background and objectives: The increasing demand for sustainable and nutritionally adequate protein sources has intensified interest in plant-based proteins as alternatives to animal-derived proteins. Chickpea (Cicer arietinum L.), particularly Kabuli cultivars, is rich in protein and has a balanced amino acid profile, making it suitable for the production of functional protein isolates for food applications. However, the efficiency of protein extraction and the resulting functional properties are strongly influenced by extraction conditions, such as pH, temperature, extraction duration, and solid-to-solvent ratio. Achieving a protein isolate with both high extraction yield and desirable technological performance requires a systematic optimization approach. Therefore, the objective of this study was to optimize both the extraction yield and key functional properties of protein isolate obtained from the ‘Anna’ Kabuli chickpea cultivar using response surface methodology (RSM), aiming to produce a protein ingredient suitable for modern food formulations. Materials and methods: Protein extraction was performed using alkaline solubilization followed by isoelectric precipitation. Four independent variables—extraction time (20–60 minutes), extraction temperature (4–35 °C), pH (8.5–10), and solid-to-solvent ratio (1:10, 1:12.5, and 1:15 g/mL)—were selected as influential factors. A central composite design (CCD) within the RSM framework was employed to evaluate the main effects and interactions of these variables on extraction yield and selected functional attributes. Functional characteristics including water absorption capacity (WAC), oil absorption capacity (OAC), emulsifying capacity (EC), emulsifying stability (ES), and least gelation concentration (LGC) were measured. The data were fitted to a quadratic regression model, and the statistical significance of the model and individual variables was analyzed using analysis of variance (ANOVA). Results: The statistical model demonstrated strong fitting accuracy, with significant effects of pH, temperature, and extraction time on both extraction efficiency and functional properties (p < 0.05). Optimized extraction conditions were identified as pH 10, temperature 35 °C, extraction duration 60 minutes, and solid-to-solvent ratio of 1:10.597 g/mL. Under these conditions, the highest protein extraction yield was achieved. The resulting protein isolate exhibited improved water and oil absorption capacities compared to non-optimized samples, indicating enhanced interactions with aqueous and lipid systems. Moreover, emulsifying capacity and stability were significantly enhanced, demonstrating an increased ability to form and maintain stable emulsions. The reduction in least gelation concentration (LGC) further confirmed improved gel-forming ability, suggesting potential application in structured and semi-solid food matrices, including plant-based meat analogs, bakery products, and emulsified formulations. Conclusion: This study demonstrated that simultaneous optimization of extraction conditions using RSM significantly enhanced both the quantitative yield and functional performance of chickpea protein isolate. The optimized isolate displayed desirable hydration, emulsification, and gelation properties, reinforcing its potential as a versatile, sustainable, and functional plant-based protein ingredient suitable for diverse food applications. These findings support the use of Kabuli chickpea protein as a promising alternative to animal protein sources in the development of plant-based foods. | ||
| کلیدواژهها | ||
| Kabuli chickpea؛ Protein yield؛ Gel formation capacity؛ Emulsion formation capacity | ||
| مراجع | ||
|
| ||
|
آمار تعداد مشاهده مقاله: 92 |
||
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب