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• W2110140926 abstract "Two types of protein isolates were prepared from ground chickpea seeds by alkaline extraction, with (Isolate-B) and without (Isolate-A) sodium sulphite, and acid precipitation of the proteins at the isoelectric point (pI 4.3). The percentage of protein recovered from chickpea flour in the preparation of Isolates-A and B were 65.9 and 62.1%, respectively. Chemical composition, main functional properties and protein composition of chickpea flour and protein isolates were determined. Isolates-A and B contained 78 and 88.1% of protein, respectively, and had a balanced content of essential amino acids, with respect to the FAO pattern. The in vitro protein digestibility ranged between 95.6 and 96.1%. Isolate-A showed a partial dissociation of the 11S protein because of the high pH used for the protein extraction, and this probably explains the differences observed in the functional characteristics of both isolates." @default.
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• W2110140926 date "1999-02-01" @default.
• W2110140926 modified "2023-10-10" @default.
• W2110140926 title "Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization" @default.
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• W2110140926 doi "https://doi.org/10.1016/s0308-8146(98)00133-2" @default.
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