等电点
化学成分
分离蛋白
萃取(化学)
作文(语言)
氨基酸
化学
食品科学
植物蛋白
生物
生物化学
色谱法
酶
语言学
哲学
有机化学
作者
R. Sánchez‐Vioque,Alfonso Clemente,Javier Vioque,Juan Bautista,Francisco Millán
出处
期刊:Food Chemistry
[Elsevier BV]
日期:1999-02-01
卷期号:64 (2): 237-243
被引量:278
标识
DOI:10.1016/s0308-8146(98)00133-2
摘要
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI