Gaseous ozone treatment of chickpea grains, part I: Effect on protein, amino acid, fatty acid, mineral content, and microstructure

The effect of gaseous ozone (500-1000 ppm) treatment on the protein, amino acid, and fatty acid profiles, mineral content, and the microstructure of the chickpea grains were evaluated. Though protein content was not altered significantly, SDS PAGE profiling exhibited minor modifications in the protein bands of the treated chickpea. The essential amino acids (EAA) and total amino acids (TAA) slightly decreased, ratio of EAA to TAA increased, while the calculated protein efficiency ratio decreased. Significant decrease in the S-H content and non-significant increase in S-S content was observed at higher doses of ozone. The overall saturated and unsaturated fatty acids (%) were in the range of 13.05-13.49 and 86.51-87.61, respectively. The minerals were stable and the HCl extractability decreased in the ozonated samples. There was some minor degradation of intracellular cell wall and distribution of starch and protein bodies in the ozonated sample.

Automated summary

Gaseous ozone treatment had effects on the protein, amino acid, and fatty acid profiles, mineral content, and microstructure of chickpea grains. While protein content remained stable, there were minor modifications in protein bands and amino acid ratios, and slight changes in fatty acid composition.