Structural and Functional Properties of Kabuli Chickpea Protein as Affected by High Hydrostatic Pressures

Kabuli chickpea protein isolates were treated by high-pressure processing (HPP) under three pressure levels (450, 300, and 150 MPa) and two holding times (10 and 20 min), and their structural and functional properties were investigated. Amino acid profiles of the protein were not significantly (P > 0.05) altered by treatment with pressures below 450 MPa. However, their secondary and tertiary structures changed significantly (P < 0.05). A decreasing ordered structure of beta-sheets (13.68%) with concurrently increasing random coil (16.95%) and increasing surface hydrophobicity (67%) and sulfhydryl activity were observed. Structural alteration may explain the changes in the functional properties of the HPP-treated proteins as compared to their control counterpart, including increased water/oil absorption capacities of 193.25 g/100 g and 188.40 g/100 g, an emulsification activity index of 115.19 m(2/)g and foaming capacity of 80.47%, and decreased protein solubility of 22.23 mg/mL. These results demonstrate that HPP treatment enhances the functional properties of chickpea protein, which may be beneficial for potential functional food ingredient applications.