Effect of High Pressure Homogenization on Physicochemical Properties of Chickpea Protein Isolate
In order to improve the physicochemical properties of chickpea protein,chickpea protein isolate was modified by different high-pressure homogenization cycles,and the effects of cycle times(untreated,once,thrice,and five times)on the physicochemical properties,interface properties and structural properties of chickpea protein isolate were explored under the condition of 150 MPa.The results showed that the solubility of high-pressure homogenized protein increased from 54.37％to 70.86％,and the oil holding capacity significantly enhanced,and the maximum value was 7.28 g/g.The water holding capacity reduced from 2.60 g/g to 1.09 g/g,and the maximum foaming property was 83.83％.High-pressure homogenization can greatly reduce the particle size of chickpea protein isolate.Surface hydrophobicity,free sulfhydryl content,carbonyl content increased.With the increase of the number of cycles,the endogenous fluorescence intensity decreased,indicating that high-pressure homogenization changes the tertiary structure of the protein.The results of this study further provide a theoretical basis for the physicochemical properties and structure optimization of proteins,which is conducive to increasing the application of chickpeas in industrial food production.
chickpea protein isolatehigh pressure homogenizationparticle sizehydrophobic grouping
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