Functional properties were investigated on chickpea proteins acetylate
d at 6 and 49% of the -amino groups of lysine, In water and in 0.25M N
aCl solutions, acetylated chickpea proteins (ACP) were more soluble at
high pH (pH>8), but less soluble at low pH (pH 2-7), than native chic
kpea protein (NCP). The solubility of ACP and NCP was reduced in 0.25-
0.75M CaCl2 solutions. Acetylation increased the water and oil absorpt
ion capacity of ACP, ACP also had higher emulsion capacity than that o
f NCP, but acetylation made emulsions of chickpea protein dispersions
less stable.