Description
Chickpea protein production isolates globulins and albumins through wet extraction, enzymatic hydrolysis, fermentation, and extrusion to create functional plant-based ingredients.
Technical
Wet extraction solubilizes proteins at 60–80 °C, followed by pH adjustment to precipitate them. Enzymatic hydrolysis at 50–60 °C generates peptides that improve solubility, while fermentation reduces antinutrients and imparts sour flavor. Extrusion at 150–200 °C denatures proteins, forming a fibrous texture suitable for meat analogues.
Science
Primary Reaction
Protein solubilization, precipitation, hydrolysis, and denaturation
Sensory Profile
Aroma ()
nuttyearthysoursavoryproteinaceoustoastedyeasty
Origin & History
Civilization