Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5332
Title: Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives
Authors: Aydemir, Levent Yurdaer
Yemenicioğlu, Ahmet
Aydemir, Levent Yurdaer
Yemenicioğlu, Ahmet
Izmir Institute of Technology. Food Engineering
Keywords: Chickpea
Lentil
Functional properties
Commercial protein
Proteins
Issue Date: Mar-2013
Publisher: Academic Press Inc.
Source: Aydemir, L.Y., and Yemenicioĝlu, A. (2013). Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives. LWT - Food Science and Technology, 50(2), 686-694. doi:10.1016/j.lwt.2012.07.023
Abstract: In this study, functional properties of proteins from Turkish Kabuli type chickpea (CPEs) and green and red lentil cultivars (LPEs) were characterized and compared with those of soy and animal proteins. The LPEs and whey protein isolate (WPI) showed higher soluble and total protein content than the other proteins. CPEs showed the highest oil absorption capacity (10.9-14.59 g/g), followed by LPEs (6.90 -10.44 g/g), soy protein extract (8.23 g/g), and egg white proteins (6.37 g/g). The highest water absorption capacities were obtained for bovine gelatin (BGEL) (8.84 g/g), CPEs (4.90-7.94 g/g) and soy protein isolate (7.94 g/g). The foaming capacities of BGEL and fish gelatin (FGEL), and emulsifying capacity of WPI were slightly higher than those of CPEs and LPEs, but most stable emulsions and foams were formed by chickpea and lentil proteins. The least gelling concentration of CPEs (5-7 g/100 g) came second after BGEL (3 g/100 g). The 2-D electrophoresis revealed the detailed isoelectric point (between 4.5 and 5.9) and molecular weight patterns of chickpea and lentil proteins. This study clearly showed that the functional properties of Kabuli chickpea proteins are superior than those of lentil proteins and most of the studied soy and animal proteins.
URI: http://doi.org/10.1016/j.lwt.2012.07.023
http://hdl.handle.net/11147/5332
ISSN: 0023-6438
1096-1127
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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