Improved extraction and modification of plant protein from desi chickpea variety using green technology

Improved extraction and modification of plant protein from desi chickpea variety using green technology

This study shows the effect of the ultrasound-assisted extraction (UAE) method in desi chickpea protein isolate at 50 % and 100 % amplitude i.e., 200 W – 24 kHz at various processing times. The changes occur to the functional properties of desi chickpea protein compared to the conventional extractio...

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Bibliographic Details
Main Authors: Gopika Sudarsanan, Mounika Addanki, Akalya Shanmugam
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry Advances
Subjects:
Ultrasound
Particle size
Functional properties
Chickpea
FT-IR
SEM
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23003428

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