Chickpea protein isolate (CPI) is a promising dietary protein with the advantages of low allergenicity, easy digestion and balanced composition of essential amino acids. However, due to the thick skin of chickpeas, the extraction of CPI is challenging, resulting in lower efficiency of the alkaline extraction-isoelectric precipitation (AE-IEP) method. Therefore, the present study investigated the effect of pulsed electric field combined with ultrasound (PEF-US) treatment on the extraction efficiency of CPI and the functional properties was characterized. Parameter optimization was carried out using response surface methodology (RSM), with the following optimized conditions: pulse duration of 87 s, electric field intensity of 0.9 kV/cm, ultrasonic time of 15 min, and ultrasonic power of 325 W. Under the optimized conditions, the yield of CPI after combined (PEF-US) treatment was 13.52 ± 0.13 %, which was a 47.28 % improvement over the AE-IEP method. This yield was better than that obtained with either individual PEF or US treatment. Additionally, the functional properties (solubility, emulsification, and foaming) of CPI were significantly enhanced compared to AE-IEP. However, the stability of emulsification and foaming did not show significant differences among the four methods. The PEF-US method efficiently extracts CPI with excellent functional properties, enabling the production of proteins as desired functional additives in the food industry.

中文翻译：

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脉冲电场结合超声处理提高鹰嘴豆分离蛋白的提取效率和功能特性


鹰嘴豆分离蛋白 （CPI） 是一种很有前途的膳食蛋白质，具有过敏性低、易消化和必需氨基酸组成均衡等优点。然而，由于鹰嘴豆的表皮较厚，CPI 的提取具有挑战性，导致碱性提取-等电沉淀 （AE-IEP） 方法的效率较低。因此，本研究探讨了脉冲电场联合超声 （PEF-US） 处理对 CPI 提取效率的影响，并对其功能特性进行了表征。采用响应面法 （RSM） 进行参数优化，优化条件为：脉冲持续时间 87 s，电场强度为 0.9 kV/cm，超声时间为 15 min，超声功率为 325 W。在优化条件下，联合 （PEF-US） 处理后的 CPI 产量为 13.52 ± 0.13 %，比 AE-IEP 方法提高了 47.28 %。该产量优于单独 PEF 或 US 处理获得的产量。此外，与 AE-IEP 相比，CPI 的功能特性（溶解度、乳化性和发泡性）显著增强。然而，四种方法之间的乳化和发泡稳定性没有表现出显著差异。PEF-US 方法可有效提取具有优异功能特性的 CPI，从而能够生产出食品工业中所需的功能添加剂。