Effects of temperature and storage duration on chickpea quality, extraction yield and the functional properties of isolated protein

IF 2.7 2区农林科学 Q1 ENTOMOLOGY Journal of Stored Products Research Pub Date : 2025-05-01 Epub Date: 2025-02-13 DOI:10.1016/j.jspr.2025.102580

Frederico Boff Hofstatter, Eloisa Backes da Silveira, Vitória Thais Dalla Vecchia dos Santos, Lucas Cavagnoli Marcolin, Diego Santiago Tupuna-Yerovi, Cristiano Dietrich Ferreira, Valmor Ziegler

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Abstract

Chickpea consists of proteins, minerals, vitamins, fiber, and phytochemicals that are beneficial for health, besides being a source of energy. The quality of the grain is directly influenced by storage conditions, with temperature and time being the main factors responsible for most changes. This study aimed to evaluate the effect of temperature (15, 20, 25, and 30 °C) and storage time (0, 2, 4, and 6 months) on the physicochemical parameters, bioactive compounds, and antioxidant activity of chickpeas, and functional properties of protein isolate. The results indicated that increasing temperature and storage time caused significant effects (p < 0.05) on physical-chemical parameters. There was an increase in solubility and foam formation and a reduction in the emulsification index of the chickpea protein isolate as a function of temperature and time. Based on our evaluation, a temperature of 15 °C produces the least changes in the measured parameters.

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温度和贮存时间对鹰嘴豆品质、提取率和分离蛋白功能特性的影响

鹰嘴豆含有蛋白质、矿物质、维生素、纤维和植物化学物质，除了是能量来源外，还对健康有益。谷物的品质直接受到储存条件的影响，温度和时间是造成大多数变化的主要因素。本研究旨在评价温度（15、20、25和30℃）和贮藏时间（0、2、4和6个月）对鹰嘴豆理化参数、生物活性成分、抗氧化活性和分离蛋白功能特性的影响。结果表明，温度的升高和贮藏时间的延长对玉米的生长有显著影响(p <；0.05)对理化参数的影响。鹰嘴豆分离蛋白的溶解度和泡沫形成增加，乳化指数随温度和时间的变化而降低。根据我们的评估，15°C的温度对测量参数的影响最小。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.