Functional properties of chickpea protein isolates dried by refractance window drying

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dc.contributor.authorTontul, Ismail
dc.contributor.authorKasimoglu, Zehra
dc.contributor.authorAsik, Serenay
dc.contributor.authorAtbakan, Tugce
dc.contributor.authorTopuz, Ayhan
dc.date.accessioned2024-02-23T14:03:08Z
dc.date.available2024-02-23T14:03:08Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1016/j.ijbiomac.2017.11.135
dc.identifier.endpage1259en_US
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid29175165en_US
dc.identifier.scopus2-s2.0-85035146076en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1253en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2017.11.135
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11976
dc.identifier.volume109en_US
dc.identifier.wosWOS:000428099900135en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal Of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChickpea Protein Isolateen_US
dc.subjectRefractance Window Dryingen_US
dc.subjectFreeze Dryingen_US
dc.subjectFunctional Propertiesen_US
dc.titleFunctional properties of chickpea protein isolates dried by refractance window dryingen_US
dc.typeArticleen_US

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