Physicochemical characteristics of protein isolates from native and germinated chickpea cultivars and their noodle quality

The physicochemical, functional, thermal, spectroscopic, rheological and electrophoretic characteristics of protein isolate extracted from native (ungerminated) and germinated chickpea cultivars (GNG-469 and GNG-1581) and their noodle making quality were studied. Protein isolates from native and germinated chickpea significantly (p <= 0.05) increase the protein, protein isolate recovery, protein yield, whiteness index, water and oil absorption capacity and emulsifying properties. Protein isolates from the germinated chickpea showed lower thermal properties and pseudoplastic behaviour with a weak gel-like characteristic (G'> G ''). Among various rheological models used, the Herschel-Bulkley model best fitted to experimental data. The electrophoretic study showed minor differences in intensity of protein bands and FT-IR analysis showed slight variation in the peak intensity with no shift in the spectrum of characteristic peaks of protein isolates during germination. The major phenolic acids identified were gallic acid, p-hydroxybenzoic acids, caffeic acid and p coumaric acid whose concentration was lower in germinated chickpea protein isolates. Native and germinated protein isolates significantly (p <= 0.05) improve the cooking quality of protein enriched noodles and color characteristics of noodles showed a decrease in lightness and increased greenness and blueness with added protein isolates. Gluten free rice noodles enriched with 5 g/100 g germinated protein isolates showed better sensory acceptability.