Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins

被引：0

作者：

Ates, Elif Gokcen ^{[1
,2
]}

Karsli, Gokcem Tonyali ^{[1
]}

Alpas, Hami ^{[1
]}

Ozvural, Emin Burcin ^{[2
]}

Oztop, Mecit H. ^{[1
]}

机构：

[1] Middle East Tech Univ, Dept Food Engn, TR-06800 Ankara, Turkiye

[2] Cankiri Karatekin Univ, Dept Food Engn, TR-18100 Cankiri, Turkiye

来源：

ACS FOOD SCIENCE & TECHNOLOGY | 2025年 / 5卷 / 03期

关键词：

High Hydrostatic Pressure (HHP); chickpea; saponin; protein; TD-NMR; foaming; emulsifying; EMULSIFYING PROPERTIES; ANTIOXIDANT ACTIVITY; PH; TECHNOLOGIES; HYDROLYSIS; AQUAFABA; FOAMS;

D O I：

10.1021/acsfoodscitech.4c00975

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the influence of High Hydrostatic Pressure (HHP) on the extraction of proteins and saponins from chickpeas, as well as its effects on their functional properties. HHP was applied at two pressure levels (200 and 400 MPa) at 40 degrees C for 5 min and compared with conventional heating (90 degrees C for 5 min, no pressure). The results showed that HHP significantly improved the extraction of soluble proteins and saponins, especially at 200 MPa. At higher pressure (400 MPa), there was a slight decrease in extraction due to the possible formation of protein aggregates. The study also found that HHP-treated samples had better foaming and emulsifying abilities, which are important for food applications. Emulsions produced under HHP were more stable than those from the control treatment. Overall, HHP proved to be an effective method for improving both the extraction and functionality of chickpea bioactives, with potential applications in food.

引用

页码：1116 / 1123

页数：8

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