February 15, 2011

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

TWThushan S. Withana-GamageAgriculture and Agri-Food Canada JWJanitha P.D. WanasundaraAgriculture and Agri-Food Canada ZPZeb PietrasikUniversity of Alberta

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Abstract

The results suggest that most physicochemical, thermal and functional properties of CPIs compare favourably with those of SPI and are better than those of PPI. Hence CPI may be suitable as a high-quality substitute for SPI in food applications.

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Withana-Gamage et al. (Tue,) studied this question.

synapsesocial.com/papers/69de8486726bee048db0c71a https://doi.org/https://doi.org/10.1002/jsfa.4277

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