Food and Fermentation Industries >

2025 , Vol. 51 >Issue 21: 198 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043437

Improvement of functional properties of chickpea isolate protein by high-pressure homogenization combined with pH-shift

  • WANG Xiaoyuan ,
  • ZHANG Shanshan ,
  • WEI Xiaopeng ,
  • ZHANG Lihua ,
  • GE Zhenzhen ,
  • LIU Mengpei ,
  • ZONG Wei
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  • (College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)

Received date: 2025-06-11

  Revised date: 2025-07-01

  Online published: 2025-11-21

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Abstract

This study investigated the effect of high-pressure homogenization-assisted pH shift treatment on the structural and functional properties of chickpea protein isolate (CPI).The results showed that high-pressure homogenization, pH shift, and their combined treatment significantly reduced the particle size and absolute zeta potential values, increased the relative content of α-helix and irregular coil of CPI, while decreasing the relative content of β-sheet and β-turn and exposing free sulfhydryl groups.Among them, the effect of combined treatment exhibited the most significant effect, reducing the particle size of CPI from 1 361.33 nm to 275.8 nm, and resulting in highly homogeneous dispersion of the particles on the CPI surface.FT-IR and fluorescence spectroscopy showed that CPI exhibited a red-shift in both the amide Ⅰ and Ⅱ bands, an increase in fluorescence intensity, and a blue shift in λmax, indicating changes in the secondary and tertiary structures of the protein.In addition, the combined treatment was superior to individual processing groups individual treatment groups in improving the functional properties of CPI.After combined treatment, the solubility of CPI increased from 0.29% to 4.42%, the emulsifying property increased from 13.34 m2/g to 18.40 m2/g, the interfacial tension decreased from 26.12 mN/m to 19.89 mN/m, the surface hydrophobicity and water holding capacity decreased, and the foaming and oil holding capacity increased.It can be seen that high-pressure homogenization combined with pH shift can effectively improve the functional properties of CPI, which can provide a theoretical basis for its application in the food systems.

Key words： chickpea protein isolate; pH shift; high pressure homogenization; structural properties; functional properties

Cite this article

WANG Xiaoyuan , ZHANG Shanshan , WEI Xiaopeng , ZHANG Lihua , GE Zhenzhen , LIU Mengpei , ZONG Wei . Improvement of functional properties of chickpea isolate protein by high-pressure homogenization combined with pH-shift[J]. Food and Fermentation Industries, 2025 , 51(21) : 198 -206 . DOI: 10.13995/j.cnki.11-1802/ts.043437

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