FUNCTIONAL-PROPERTIES OF ACETYLATED CHICKPEA PROTEINS

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.