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Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An
Nikhil Dnyaneshwar Patil1, Aarti Bains2, Kandi Sridhar3
1Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
Foods (Basel, Switzerland)
|May 11, 2024
Summary
Chickpea protein offers a nutritious, lysine-rich alternative to animal proteins. Modification techniques enhance its functionality, expanding its use in healthy food products.
Area of Science:
- Food Science
- Plant-based Nutrition
- Protein Chemistry
Background:
- Plant-based proteins, especially chickpea protein (Cicer arietinum), are increasingly valued for their nutritional profile and health benefits.
- Chickpea protein is rich in essential amino acids, notably lysine, and possesses a high Digestible Indispensable Amino Acid Score (DIAAS) of 76, positioning it as a viable animal protein substitute.
- Despite its advantages, chickpea protein's application in food is hindered by poor functional properties like solubility and emulsification.
Purpose of the Study:
- To review recent advancements in Cicer arietinum protein extraction and characterization.
- To explore various post-modification strategies for improving chickpea protein's functional properties.
- To assess the diverse applications, nutritional benefits, sustainability, and regulatory aspects of chickpea protein in the food industry.
Main Methods:
- Comprehensive literature review of chickpea protein extraction techniques.
- Analysis of chickpea protein properties and the impact of modifications.
- Evaluation of chickpea protein applications, nutritional value, and sustainability.
Main Results:
- Various physical, biological, and chemical modification methods can significantly enhance chickpea protein's functional properties.
- Modified chickpea protein demonstrates potential for broader application in healthy food products.
- The review covers extraction, modification, application, nutritional benefits, sustainability, and regulatory considerations.
Conclusions:
- Chickpea protein holds significant potential as a sustainable and nutritious food ingredient.
- Overcoming functional limitations through modification is key to unlocking its full application potential.
- Further research and regulatory clarity will support the expanded use of Cicer arietinum protein in the food sector.
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