Document Type
Article
Publication Date
12-11-2025
Keywords
Chickpea protein, Beany flavor, Sequential acid-alkali extraction, Lipoxygenase, Lipase
Abstract
Chickpea proteins offer significant nutritional and functional benefits in food products; however, their utilization is often restricted by off-flavors, primarily for lipoxygenase (LOX) and lipase activity. This study aims to develop a novel extraction method by combining acid (pH 2.0) extraction with the conventional alkali (pH 9.0) method to inactivate enzymes and enhance protein quality. Acid-extracted proteins exhibit the highest purity (83.4%), albumin content, and structural flexibility (46.65% random coil). Both acid and sequential acid-alkali-extracted proteins significantly reduced LOX (0.75 and 0.88 U/g) and lipase (0.10 and 0.08 U/g) activity. Acid extraction significantly lowers volatile compounds such as hexanal (0.0409 ppm) and octanal (0.0135 ppm); while improving free sulfhydryl content (12.47 mu mol/g), surface hydrophobicity, foaming properties, and antioxidant activity. Therefore, acid and sequential acid-alkali extraction effectively enhances the functional and bioactive properties of chickpea proteins, offering a promising alternative with minimal deviation from conventional processing.
Citation
Lakshmipathy, K., Poddar, S., Modupalli, N. et al. Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties. Food Bioprocess Technol 19, 51 (2026). https://doi.org/10.1007/s11947-025-04156-2
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Comments
Web of Science
Springer