Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment

Xin-Jue Lai; Jian-Quan Chen; Jing Nie; Pei-Feng Guo; Muhammad Faisal Manzoor; Yan-Yan Huang; Jian Li; Song-Yi Lin; Xin-An Zeng; Rui Wang

Ultrasonics Sonochemistry (Dec 2024)

Enhancement of extraction efficiency and functional properties of chickpea protein isolate using pulsed electric field combined with ultrasound treatment

Xin-Jue Lai,
Jian-Quan Chen,
Jing Nie,
Pei-Feng Guo,
Muhammad Faisal Manzoor,
Yan-Yan Huang,
Jian Li,
Song-Yi Lin,
Xin-An Zeng,
Rui Wang

Affiliations

Xin-Jue Lai: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Jian-Quan Chen: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Jing Nie: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Pei-Feng Guo: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Muhammad Faisal Manzoor: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Yan-Yan Huang: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
Jian Li: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
Song-Yi Lin: National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Xin-An Zeng: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
Rui Wang: School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Corresponding author.

Journal volume & issue: Vol. 111
p. 107089

Abstract

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Chickpea protein isolate (CPI) is a promising dietary protein with the advantages of low allergenicity, easy digestion and balanced composition of essential amino acids. However, due to the thick skin of chickpeas, the extraction of CPI is challenging, resulting in lower efficiency of the alkaline extraction-isoelectric precipitation (AE-IEP) method. Therefore, the present study investigated the effect of pulsed electric field combined with ultrasound (PEF-US) treatment on the extraction efficiency of CPI and the functional properties was characterized. Parameter optimization was carried out using response surface methodology (RSM), with the following optimized conditions: pulse duration of 87 s, electric field intensity of 0.9 kV/cm, ultrasonic time of 15 min, and ultrasonic power of 325 W. Under the optimized conditions, the yield of CPI after combined (PEF-US) treatment was 13.52 ± 0.13 %, which was a 47.28 % improvement over the AE-IEP method. This yield was better than that obtained with either individual PEF or US treatment. Additionally, the functional properties (solubility, emulsification, and foaming) of CPI were significantly enhanced compared to AE-IEP. However, the stability of emulsification and foaming did not show significant differences among the four methods. The PEF-US method efficiently extracts CPI with excellent functional properties, enabling the production of proteins as desired functional additives in the food industry.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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