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Tailoring chickpea protein functionality for food applications through supercritical CO2 processing.

Gomathy Sandhya Subramanian1, Daryl Lee1, Su Hui Lim1

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Summary

Supercritical CO2 (SCCO2) processing effectively defats chickpea flour and enhances protein functionality. This method improves protein purity, solubility, gelling, and water-holding capacity for food applications.

Keywords:
Chickpea proteinCustomized functional proteinProtein extraction optimizationProtein functional propertiesProtein modificationSupercritical carbon dioxide processing

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Area of Science:

  • Food Science and Technology
  • Biomaterials Engineering
  • Protein Chemistry

Background:

  • Chickpea protein is a valuable plant-based ingredient.
  • Traditional methods for modifying protein functionality can be harsh.
  • Supercritical CO2 (SCCO2) offers a tunable, environmentally friendly processing alternative.

Purpose of the Study:

  • To evaluate SCCO2 as a dual-purpose method for defatting chickpea flour and modulating protein functional properties.
  • To compare two SCCO2 processing routes: post-extraction modification and pre-extraction defatting.
  • To investigate the impact of SCCO2 pressure on chickpea protein characteristics.

Main Methods:

  • SCCO2 defatting of chickpea flour at 850 bar and 65 °C.
  • Post-extraction SCCO2 treatment of chickpea protein isolates at various pressures (75-800 bar).
  • Analysis of protein purity, solubility, minimum gelling concentration (MGC), foaming capacity, and water-holding capacity.
  • Structural characterization using differential scanning calorimetry and secondary structure analysis.

Main Results:

  • SCCO2 defatting reduced flour fat content by ~79% and increased protein purity to 87.6%.
  • Post-extraction SCCO2 treatment further enhanced protein purity to >90% and solubility to 92.7%.
  • SCCO2 processing significantly lowered MGC, improved foaming capacity, and increased water-holding capacity, with pressure being a dominant factor.

Conclusions:

  • SCCO2 processing is a highly effective and tunable method for producing high-purity chickpea protein.
  • This technique significantly enhances key functional properties, making chickpea protein more versatile for food applications.
  • SCCO2 offers a sustainable and efficient approach to protein modification and ingredient development.