Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (<i>Cicer arietinum</i> L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

Structural and Physicochemical Characterization of Extracted Proteins Fractions from Chickpea (<i>Cicer arietinum</i> L.) as a Potential Food Ingredient to Replace Ovalbumin in Foams and Emulsions

Chickpeas are the third most abundant legume crop worldwide, having a high protein content (14.9–24.6%) with interesting technological properties, thus representing a sustainable alternative to animal proteins. In this study, the surface and structural properties of total (TE) and sequential (ALB, G...

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Bibliographic Details
Main Authors: Daniela Soto-Madrid, Nicole Pérez, Marlen Gutiérrez-Cutiño, Silvia Matiacevich, Rommy N. Zúñiga
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Polymers
Subjects:
plant proteins
chickpea
food ingredients
ovalbumin
total protein extraction
Online Access:https://www.mdpi.com/2073-4360/15/1/110

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