Effects of High Hydrostatic Pressure (HHP) on the Extraction and Functional Characteristics of Chickpea Proteins and Saponins

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-15 DOI:10.1021/acsfoodscitech.4c0097510.1021/acsfoodscitech.4c00975

Elif Gokcen Ates, Gokcem Tonyali Karsli, Hami Alpas, Emin Burçin Ozvural and Mecit H. Oztop*,

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Abstract

This study investigated the influence of High Hydrostatic Pressure (HHP) on the extraction of proteins and saponins from chickpeas, as well as its effects on their functional properties. HHP was applied at two pressure levels (200 and 400 MPa) at 40 °C for 5 min and compared with conventional heating (90 °C for 5 min, no pressure). The results showed that HHP significantly improved the extraction of soluble proteins and saponins, especially at 200 MPa. At higher pressure (400 MPa), there was a slight decrease in extraction due to the possible formation of protein aggregates. The study also found that HHP-treated samples had better foaming and emulsifying abilities, which are important for food applications. Emulsions produced under HHP were more stable than those from the control treatment. Overall, HHP proved to be an effective method for improving both the extraction and functionality of chickpea bioactives, with potential applications in food.

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高静水压力对鹰嘴豆蛋白和皂苷提取及功能特性的影响

研究了高静水压力对鹰嘴豆中蛋白质和皂苷提取的影响及其对其功能特性的影响。HHP在两个压力水平（200和400 MPa）下，在40°C下加热5分钟，并与常规加热（90°C，无压力）进行比较。结果表明，在200 MPa下，HHP显著提高了可溶性蛋白和皂苷的提取率。在较高的压力下（400 MPa），由于可能形成蛋白质聚集体，提取率略有下降。研究还发现，经过hp处理的样品具有更好的起泡和乳化能力，这对食品应用很重要。与对照处理相比，高温高压处理的乳剂更稳定。综上所述，HHP是一种提高鹰嘴豆生物活性物质提取和功能的有效方法，在食品中具有潜在的应用前景。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量