Chickpea´s varietal differences on the functional, thermal, and morphological properties of protein concentrates derived thereof

This study investigated chickpea protein concentrates from two kabuli and two desi cultivars to elucidate how cultivar-specific differences influence their techno-functional, thermal, structural, and morphological characteristics. Through the integration of diverse methodological approaches within a single study, the present study aimed to determine how cultivar-specific variations shape the characteristics of chickpea protein concentrates and, consequently, their potential functionality in food applications. Protein, moisture, and ash contents of the CPCs were 64.5-74.8 g/100 g, 10.8-11.2 g/100 g, and 2.7-3.2 g/100 g, respectively. Free SH groups varied from 1.2 to 4.3 µmol/g, total SH groups ranged from 3.2 to 7.2 µmol/g, and particle sizes varied from 19.2 to 58.4 µm. Thereby, the desi CPCs consisted of larger particles. Zeta-potentials were positive at pH 2-4 and negative at pH 6-10. Kabuli CPCs exhibited higher lightness (L*>80) and yellow colour (b*>25), while desi CPCs exhibited higher red-green colour (a*>1.2). Foaming capacity ranged from 84.4% to 122.2%, and the foams were stable for 60 minutes, except for Elmo CPCs. Orion CPCs exhibited the highest emulsion capacity (12 m 2 /g) and the best oil holding capacity (4.2 g/g). Elmo CPCs had the highest emulsion stability index, and Nero the best water holding capacity (2.3 g/g). Considering the techno-functional properties of the CPCs, they show strong potential for application in dairy alternatives, plant-based meat analogues, protein-fortified beverages, bakery products, and aerated desserts. The observed cultivar-dependent differences, including colour characteristics, highlight the relevance of cultivar selection for tailoring chickpea protein concentrates to specific food applications, including products where a darker appearance is desirable.