Please use this identifier to cite or link to this item:
Title: Pea, chickpea and lentil protein isolates: physicochemical characterization and emulsifying properties
Authors: CHIBANE, Mohamed
Issue Date: 2016
Publisher: university bouira
Citation: Springer US
Abstract: This work is focused on physicochemical and emulsifying properties of pea (PP), chickpea (CP) and lentil (LP) proteins. We evaluated the molecular weight distributions, surface net charge, free sulfhydryl group (SH) and disulfide bond (SS) contents, protein solubility and thermal stability of the protein isolates. Their emulsifying properties (droplet size distribution, flocculation, coalescence and creaming) were also determined as function of pH values. The three protein isolates exhibit similar physicochemical properties, including good solubility and high thermal stability despite a high degree of denaturation. In addition, we analysed the influence of pH on stability of oil-in-water (O/W; 10 wt%/90 wt%) emulsions stabilized by the legume protein isolates. Concerning emulsifying ability and stability, the most unfavourable results for all three protein isolates relate to their isoelectric point (pI = 4.5). A significant …
Appears in Collections:Articles

Files in This Item:
File Description SizeFormat 
456.pdf700,14 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.