Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): A comparative study with soy (Glycine max) and pea (Pisum sativum L.)

Journal of the Science of Food and Agriculture

Volumn 91, Issue 6, 2011, Pages 1022-1031

  Withana Gamage, Thushan S ^a   Wanasundara, Janitha Pd ^b   Pietrasik, Zeb ^a,c   Shand, Phyllis J ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Biotype; Chickpea; Functional properties; Physicochemical; Protein isolates; Soy protein

Indexed keywords

EMULSIFYING AGENT; VEGETABLE OIL; VEGETABLE PROTEIN; WATER;

ARTICLE; CANADA; CHEMISTRY; CHICKPEA; COMPARATIVE STUDY; ELASTICITY; FOOD HANDLING; GEL; HEAT; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; METABOLISM; PEA; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT SEED; PROTEIN DENATURATION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; SOYBEAN; SPECIES DIFFERENCE;

CANADA; CICER; ELASTICITY; EMULSIFYING AGENTS; FOOD TECHNOLOGY; GELS; HOT TEMPERATURE; PEAS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT OILS; PROTEIN DENATURATION; PROTEIN STABILITY; PROTEIN STRUCTURE, SECONDARY; SEEDS; SOYBEANS; SPECIES SPECIFICITY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VEGETABLE PROTEINS; WATER;

CICER ARIETINUM; GLYCINE MAX; PISUM SATIVUM;

EID: 79952752991     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4277     Document Type: Article

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