Flow properties of acetylated chickpea protein dispersions.
Chickpea protein concentrate was acetylated with acetic anhydride at 5 levels. Acetylated chickpea protein (ACP) dispersions at 3 levels (6%, 45%, and 49%) were chosen for this flow property study. Effects of protein concentration, temperature, concentrations of salt addition and particularly, degree of acetylation on these properties were examined. Compared with native chickpea proteins, the ACP dispersions exhibited a strong shear thinning behavior. Within measured temperature range (15 to 55 degrees C), the apparent viscosities of native chickpea protein dispersions were temperature independent; those of ACP dispersions were thermally affected. The flow index (n), consistency coefficient (m), apparent yield stress, and apparent viscosities of ACP dispersions increased progressively up to 45% acetylation but decreased at 49% acetylation level. Conformational studies by gel filtration suggested that chickpea proteins were associated or polymerized at up to 45% acetylation but the associated subunits gradually dissociated to smaller units at higher levels (49%) of acetylation.
Liu
Li H
LH
CSIRO, Food and Nutritional Sciences, 671 Sneydes Rd., Werribee, Victoria, Australia 3030. liu.lihui@csiro.au
Hung
Tran V
TV
D000089:Acetic Anhydrides; D000107:Acetylation; D055598:Chemical Phenomena; D029863:Cicer / Q000737:chemistry*; D005511:Food Handling / Q000379:methods; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry*; D033081:Shear Strength; D012965:Sodium Chloride; D012995:Solubility; D013696:Temperature; D014783:Viscosity
D000089:Acetic Anhydrides; D010940:Plant Proteins; C031800:acetic anhydride; D012965:Sodium Chloride