Optimizing the Formation and Stability of Kabuli Chickpea Protein Foam with Ultrasound Assistance
Mina Rafiaee
1
(
Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
)
Nafiseh Zamindar
2
(
)
Keywords: Protein Extraction with Ultrasound Assistance, Foam Formation Capacity, Foam Stability, Chickpea Protein,
Abstract :
Recently, the use of plant proteins to replace the proteins obtained from animal sources has increased due to the supply of food from more sustainable sources. Chickpea is the third most grown legume in the world with relatively high protein content and is considered as an excellent source of protein. One of the important aspects in the production of high quality plant protein materials for use in food formulations is to identify a suitable and new extraction process. In this research, the response surface method, central composite design and Design Expert software were used to investigate the effect of the variables of ultrasound time (6-18minutes), ultrasound temperature(20-40degrees of Celsius), centrifugation time (60-20minutes) and isoelectric pH (4-5) on the foaming capacity and stability. The number of performances according to the design proposal was 39 performances with 7 repetitions at the central point and 2 repetitions at the axial points. The results showed that the quadratic statistical model could be used with high accuracy to predict the dependent variables(p≤0.0001); Changes in ultrasound time had a significant effect on foaming capacity and foam stability (60 minutes)(p≤0.05); Changes in ultrasound temperature had a significant effect on foam formation capacity(p≤0.05); Centrifuge time changes had a significant effect on foam formation capacity, foam stability in 30, 60 and 90 minutes(p≤0.05); Isoelectric pH changes had a significant effect on the foam stability in 60 and 90 minutes(p≤0.05). The obtained results showed that the optimal capacity of foam formation and its stability at the ultrasound time of 11.967 minutes, the ultrasound temperature of 20°C, the centrifugation time of 20minutes and the isoelectric pH of 4.442 were in good agreement with the experiments performed (p≤ 0.05).
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