Improved extraction and modification of plant protein from desi chickpea variety using green technology

Abstract

This study shows the effect of the ultrasound-assisted extraction (UAE) method in desi chickpea protein isolate at 50 % and 100 % amplitude i.e., 200 W – 24 kHz at various processing times. The changes occur to the functional properties of desi chickpea protein compared to the conventional extraction method. The UAE approach yielded more protein than the conventional method. The solubility also increased in the UAE method at 15 min at 200 W. The highest solubility was 91.1 %, and the lowest was in the conventional extraction method, 85.5 %. In emulsion, oil holding capacity and stability, foaming capacity, and stability were also increased according to the increase in the ultrasound than the conventional extraction method. The water-holding capacity was decreased in the UAE method. The WHC in the US-assisted extracted protein was 1.528 g, and in conventional method, 1.614 g. The digestibility in US-treated protein shows better results than the control. In FT-IR, there was a variation in the nitro and cyclic alkane compounds in the US-treated sample. According to the results from SEM, zeta, particle size, and SDS PAGE, desi chickpea protein isolate powder showed smooth surface, decrease in zeta potential along with the particle size and legumin, vicilin protein fractions are detected respectively.