Industrial processing of chickpeas (Cicer arietinum) for protein production

IF 2 3区 农林科学 Q2 AGRONOMY Crop Science Pub Date : 2024-09-19 DOI:10.1002/csc2.21361
Nushrat Yeasmen, Valérie Orsat
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Abstract

The increasing global interest in plant-based proteins stems from concerns about the environmental impact, sustainability, animal welfare, and health implications associated with consuming animal-based proteins. In the frame of alternative protein sources, chickpea (Cicer arietinum) emerged as a rich source of dietary proteins besides containing good amount of carbohydrate, fat, and fiber. As a protein ingredient, chickpea is available in three forms, namely, flour, concentrate, and isolate. This chickpea protein can be extracted using both wet and dry fractionation methods where the former one includes wet extraction followed by isoelectric precipitation, while the later one indicates dry milling followed by air classification. However, different nonthermal emerging technologies have been seen to assist in extracting protein as well as modifying their functionalities. This review gives an outline of the recently available literature on composition, industrial processing and associated technological challenges, functionality, and application of chickpea protein ingredients. Furthermore, discussion on the modification/improvement of chickpea protein functionality with the assistance of emerging technologies and the potentiality of by-products produced during chickpea protein processing are also included. Based on the available findings and discussion, it is seen that apart from being a comparable source of alternative animal-based protein to extract, chickpea derived by-products can also be a potential source of valued ingredients that might contribute to the circular economy.
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对鹰嘴豆(Cicer arietinum)进行工业加工以生产蛋白质
全球对植物性蛋白质的兴趣与日俱增,原因在于人们对动物性蛋白质对环境的影响、可持续性、动物福利以及对健康的影响感到担忧。在替代蛋白质来源的框架中,鹰嘴豆(Cicer arietinum)除了含有大量碳水化合物、脂肪和纤维外,还是一种丰富的膳食蛋白质来源。作为蛋白质原料,鹰嘴豆有三种形式,即面粉、浓缩物和分离物。鹰嘴豆蛋白可通过湿法和干法两种分馏方法提取,前者包括湿法提取和等电沉淀,后者则是干法研磨和空气分级。不过,不同的非热新兴技术已被用于协助提取蛋白质并改变其功能。本综述概述了有关鹰嘴豆蛋白成分的组成、工业加工和相关技术挑战、功能和应用的最新文献。此外,还讨论了借助新兴技术改造/提高鹰嘴豆蛋白功能的问题,以及鹰嘴豆蛋白加工过程中产生的副产品的潜力。根据现有的研究结果和讨论,可以看出鹰嘴豆提取的副产品除了是一种可替代动物蛋白的提取物外,还是一种有价值配料的潜在来源,可为循环经济做出贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Crop Science
Crop Science 农林科学-农艺学
CiteScore
4.50
自引率
8.70%
发文量
197
审稿时长
3 months
期刊介绍: Articles in Crop Science are of interest to researchers, policy makers, educators, and practitioners. The scope of articles in Crop Science includes crop breeding and genetics; crop physiology and metabolism; crop ecology, production, and management; seed physiology, production, and technology; turfgrass science; forage and grazing land ecology and management; genomics, molecular genetics, and biotechnology; germplasm collections and their use; and biomedical, health beneficial, and nutritionally enhanced plants. Crop Science publishes thematic collections of articles across its scope and includes topical Review and Interpretation, and Perspectives articles.
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