Functional properties of chickpea protein isolates dried by refractance window drying
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science Bv
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, the effect of Refractance Window (RW) drying on the functional properties of chickpea protein isolates was investigated and compared to freeze drying at different pH levels. The functional properties investigated were protein solubility, water and oil holding capacity, emulsifying properties, foaming properties, flocculation and coalescence indices and textural properties. The solubility, oil holding capacity and foam stability of the freeze dried protein isolates were determined to be higher than the RW dried samples. On the other hand, the RW dried samples had better water holding capacity and emulsion stability compared to the freeze dried protein isolates. The emulsion activity index, flocculation and coalescence indices of the chickpea protein isolates prepared by different drying techniques showed different tendencies depending on the pH level. Freeze dried protein isolates exhibited higher gelation ability than RW dried samples according to the texture profile analysis. This study clearly showed that the drying technique used in the preparation of protein isolates can affect their functional properties. (C) 2017 Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Chickpea Protein Isolate, Refractance Window Drying, Freeze Drying, Functional Properties
Kaynak
International Journal Of Biological Macromolecules
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
109
