Chickpea protein isolate functionality improving method, chickpea protein isolate product and application

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By performing heat treatment and pH adjustment in an acidic environment, chickpea protein isolate self-assembled to form amyloid fibers, solving the problem of insufficient foaming and emulsification, achieving functional improvement, and supporting industrial applications.

CN120167544APending Publication Date: 2025-06-20NANCHANG UNIV

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Patent Information

Application Number: CN202510595531.8
Authority / Receiving Office: CN · China
Patent Type: Applications(China)
Current Assignee / Owner
Filing Date: 2025-05-09
Publication Date: 2025-06-20

Application Information

Patent Timeline

09 May 2025

Application

CN202510595531.8

20 Jun 2025

Publication

CN120167544A

IPC: A23J3/14

CPC: A23J3/14

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Application Domain

Vegetable proteins working-up

Technology Topics

Biotechnology Hydration reaction

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AI Technical Summary

Technical Problem

The foaming and emulsifying properties of chickpea protein isolate are inferior to those of animal proteins, which restricts its use in industrial applications.

Method used

By heat-treating the aqueous solution of chickpea protein isolate in an acidic environment, adjusting the pH to 1.5-2.5, and performing centrifugation and heating treatment, the protein molecules are self-assembled to form amyloid fibers, thereby enhancing its functionality.

Benefits of technology

It effectively improves the foaming and emulsifying properties of chickpea protein isolate, making its functionality close to or even surpasses animal protein, and supports its widespread use in industrial applications.

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Abstract

The invention provides a chickpea protein isolate functionality improving method, a chickpea protein isolate product and application, and relates to the technical field of food protein processing. The lifting method provided by the invention comprises the following steps: carrying out a hydration reaction on a chickpea protein isolate aqueous solution, adjusting the pH value to 1.5-2.5, carrying out a stirring reaction, carrying out centrifugation, taking a supernatant, carrying out a reaction on the supernatant at 75-95 DEG C, and carrying out an ice bath; the functionality comprises one of foamability and emulsibility. The improving method provided by the invention is green and environment-friendly, low in economic cost and easy to operate, the functionality of the chickpea protein isolate can be effectively improved, and powerful support can be provided for industrial application of the chickpea protein isolate.

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