Gelation properties of chickpea protein isolates
作者： Tao Zhang , Bo Jiang , Zhang Wang
DOI: 10.1016/J.FOODHYD.2006.04.005
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摘要: Abstract The effects of pH, sodium and calcium chloride on the gelation properties chickpea protein isolates (CPI) were investigated. dispersion prepared with deionized water at pH 3.0 behaved as diluted solution, while dispersions 0.1 M NaCl 7.0 0.5–1.0 M semidiluted solutions. samples high ionic strengths (0.5–1.0 M NaCl) low (0–0.1 M more elastic a gel-like behavior. had similar kinetics. effect CPI was to that NaCl. gel 3.0, CaCl 2 0.1–0.3 M 7.0, 0.1 M, because they than viscous. sample 0.3 M strength 0.1 24 26.4 g, respectively. However, 0.1, 0.5 1.0 M 7.6, 8.4 9.3 g,
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