Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 169 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037464

Effect of succinylation modification on structure and functional properties of chickpea protein isolate

  • LU Jiawei ,
  • LI Tiantian ,
  • WU Miao ,
  • YE Ke ,
  • TAN Qingling ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400700, China)

Received date: 2023-09-22

  Revised date: 2023-10-16

  Online published: 2024-10-10

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Abstract

Chickpea protein has the advantages of a balanced amino acid ratio and low allergenicity, but its low solubility and functional characteristics cannot meet the needs of the modern food industry.Chickpea protein isolate (CPI) was acylated by using succinic anhydride, and the effects of different succinic anhydride additions (0-0.3 g/g pro) on the physicochemical structure and functional properties of CPI were investigated.Results showed that the acylation degree of CPI increased with the addition of succinic anhydride, and the acylation degree basically reached equilibrium after the addition of succinic anhydride reached 0.2 g/g pro(92.48%).The Fourier Transform infrared spectroscopy results confirmed the occurrence of CPI succinylation, and the negatively charged succinyl group was bound to the surface of CPI, thus the electronegativity of the modified CPI increased and the average particle size decreased.After modification, the surface hydrophobicity of the protein decreased, the molecular flexibility increased, the protein molecular structure changed from an ordered structure to a disorder, the increase of charge density resulted in the exposure of the internal groups and the tertiary structure was stretched to form a loose lamellar structure.When the amount of succinic anhydride was 0.2 g/g pro, the functional nature of CPI had the best improvement effect, in which the solubility was 86.52%, the emulsifying activity was 61.696 m2/g, and the water holding capacity and oil holding capacity increased by 3.79 times and 1.73 times, respectively.The current study confirms that succinylation can improve the structure and functional properties of CPI, which is of great significance for chickpea processing and the quality improvement of CPI products.

Key words： succinylation; chickpea protein isolate; physicochemical structure; functional properties

Cite this article

LU Jiawei , LI Tiantian , WU Miao , YE Ke , TAN Qingling , XIA Yangyi . Effect of succinylation modification on structure and functional properties of chickpea protein isolate[J]. Food and Fermentation Industries, 2024 , 50(17) : 169 -177 . DOI: 10.13995/j.cnki.11-1802/ts.037464

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