APPLICATION OF ULTRASOUND TECHNIQUE IN THE EXTRACTION OF PROTEINS FROM CHICKPEA (CICER ARIETINUM L.)

Tóm tắt

This study explores the potential of chickpea protein as a nutritious alternative to animal protein. The study investigated the effects of water/powder ratio, ultrasound, and coagulation methods on chickpea protein recovery efficiency. The results showed that a water/powder ratio of 8/1 was optimal for protein extraction. In addition, when comparing the thermal precipitation method (60°C) and the acid precipitation method (5% acetic acid), the method of using heat was more efficient. Finally the study demonstrated that ultrasound, especially the Degas mode at 40Hz, significantly improved protein recovery with an efficiency of 43.76% and 43.05g of precipitated protein.