Keywords

Chickpea Protein, Process Parameters, Response Surface Optimization

Abstract

Defatted chickpea flour was used as material, and chickpea protein was extracted using alkali acid precipitation method. Single factor experiment and response surface method were used to analyze and optimize the extraction process conditions of chickpea protein. The results show that the alkali-soluble acid precipitation process parameters have a significant impact on the extraction rate of chickpea protein, and the order of factors influencing is pH value > liquid-to-solid ratio > extraction time. Optimized process parameters for alkali-soluble acid precipitation extraction of chickpea protein: pH 11.0, liquid-to-material ratio 17.7:1 (mL/g), extraction time 88.4 minutes, extraction temperature 20¡ãC, and the protein extraction rate reached 82.33%. The obtained chickpea protein extraction regression model is highly significant (R2=0.9630), has good fitting properties, and can be used to predict protein extraction rate.

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Original research done by Zhou Liqing, Du Shuangkui, Yang Hongdan, Zhao Jia

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