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Optimization of ultrasound-assisted extraction of chickpea protein and techno-functional properties

Year 2023, Volume: 12 Issue: 4, 1296 - 1304, 15.10.2023

Merve Akalan , Mehmet Şükrü Karakuş , Bülent Başyiğit , Asliye Karaaslan , Mehmet Karaaslan

https://doi.org/10.28948/ngumuh.1296312
Cited By: 1

Abstract

In this study, the simultaneous systematic approach of pH and ultrasound for protein extraction from chickpea was optimized by response surface methodology (RSM). The effect of extraction time, ultrasonic device amplitude, and solvent pH on protein powder yield was evaluated in the protein extraction step. The optimum extraction conditions (protein powder yield: 9.55%) were determined as extraction time 42.41 min, amplitude 61.39% and pH: 8.38. The characteristic structure of chickpea protein powder was confirmed by Fourier transform infrared spectroscopy (FTIR). Techno-functional properties of the final powder were investigated. Water holding capacity (WHC) of protein was 240.24%, fat binding capacity (FBC) was 213.68%, foaming capacity was 37.50%, foam stability (10-30 min) was 73.33-60.00%. Emulsion properties including emulsion activity index (EAI) and emulsion stability index (ESI) (10-30 min), stability coefficient (R) and centrifugal precipitation rate (CPR) were 15.36 m2/g, 62.24-181.30, 0.68 and 14.60%, respectively. In conclusion, the simultaneous application of ultrasound and pH can be an innovative and promote method for the extraction of proteins from raw materials.

Keywords

Chickpea protein ultrasound-assisted extraction FTIR spectroscopy Techno-Functional properties Emulsion

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Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri

Year 2023, Volume: 12 Issue: 4, 1296 - 1304, 15.10.2023

Merve Akalan , Mehmet Şükrü Karakuş , Bülent Başyiğit , Asliye Karaaslan , Mehmet Karaaslan

https://doi.org/10.28948/ngumuh.1296312
Cited By: 1

Abstract

Bu çalışmada nohuttan protein eldesi için pH ve ultrasesin eş zamanlı sistematik yaklaşımı ve yanıt yüzey metodolojisi (RSM) ile optimizasyon gerçekleştirilmiştir. Protein özütleme aşamasında özütleme süresi, ultrases cihaz genliği ve solvent pH’sının protein tozu verimine etkisi değerlendirilmiştir. Optimum özütleme koşulları (protein tozu verimi: %9.55) özütleme süresi 42.41 dk, genlik %61.39 ve pH:8.38 olarak belirlenmiştir. Nohut protein tozunun karakteristik yapısı Fourier dönüşümü kızılötesi spektroskopisi (FTIR) ile doğrulanmıştır. Nihai tozun tekno-fonksiyonel özellikleri detaylı araştırılmıştır. Proteinin su tutma kapasitesi (STK) %240.24, yağ bağlama kapasitesi (YBK) %213.68, köpürme kapasitesi %37.50, köpük stabilitesi (10-30. dk) %73.33-60.00 bulunmuştur. Emülsiyon özellikleri ise emülsiyon aktivite indeksi (EAI) ve emülsiyon stabilite indeksi (ESI) (10-30. dk), stabilite katsayısı (R) ve santrifüj çökme oranı (CPR) dahil olmak üzere sırasıyla 15.36 m2/g, 62.24-181.30, 0.68 ve %14.60 bulunmuştur. Sonuç olarak, proteinlerin hammaddelerden özütlenmesinde ultrases ve pH eş zamanlı uygulaması yenilikçi ve umut verici bir yöntem olabilir.

Keywords

Nohut proteini Ultrases destekli özütleme FTIR spektroskopisi Tekno-fonksiyonel özellikler Emülsiyon

References

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  • M. Çelik, M. Güzel, and M. Yildirim, Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate, Journal of Food Science & Technology. 56, 3023–3032, 2019. https://doi.org/10.1007/s13197-019-03785-8.
  • L.M. Devi, and L.S. Badwaik, Influence of temperature, time and alkali concentration on protein extraction from muskmelon seed meal, Indian Chemical Engineer, 64, 219–226, 2022. https://doi.org/10.1080/00194506.2021.1915887.
  • A. Ochoa-Rivas, Y. Nava-Valdez, S.O. Serna-Saldívar, and C. Chuck-Hernández, Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates, Food and Bioprocess Technology, 10, 543–555, 2017. https://doi.org/10.1007/s11947-016-1838-3.
  • M. Tirgar, P. Silcock, A. Carne, and E.J. Birch, Effect of extraction method on functional properties of flaxseed protein concentrates, Food Chemistry, 215, 417–424, 2017. https://doi.org/10.1016/j.foodchem.2016.08.002.
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  • K. Kumar, S. Srivastav, and V.S. Sharanagat, Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review, Ultrasonics Sonochemistry, 70, 105325, 2021. https://doi.org/10.1016/j.ultsonch.2020.105325.
  • N. Teslić, N. Bojanić, D. Rakić, A. Takači, Z. Zeković, A. Fišteš, M. Bodroža-Solarov, and B. Pavlić, Defatted wheat germ as source of polyphenols—Optimization of microwave-assisted extraction by RSM and ANN approach, Chemical Engineering and Processing-Process Intensification, 143, 107634, 2019. https://doi.org/10.1016/j.cep.2019.107634.
  • H. Alasalvar, and Z. Yildirim, Ultrasound-assisted extraction of antioxidant phenolic compounds from Lavandula angustifolia flowers using natural deep eutectic solvents: An experimental design approach, Sustainable Chemistry and Pharmacy, 22, 100492, 2021. https://doi.org/10.1016/j.scp.2021.100492.
  • M. Lei, F.-C. Jiang, J. Cai, S. Hu, R. Zhou, G. Liu, Y.-H. Wang, H.-B. Wang, J.-R. He, and X.-G. Xiong, Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability, International Journal of Biological Macromolecules, 111, 755–761, 2018. https://doi.org/10.1016/j.ijbiomac.2018.01.051.
  • S.M. Cho, K.S. Kwak, D.C. Park, Y.S. Gu, C.I. Ji, D.H. Jang, Y.B. Lee, and S.B. Kim, Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage, Food Hydrocolloids, 18, 573–579, 2004. https://doi.org/10.1016/j.foodhyd.2003.10.001.
  • H.W. Lee, Y. Lu, Y. Zhang, C. Fu, and D. Huang, Physicochemical and functional properties of red lentil protein isolates from three origins at different pH, Food Chemistry, 358, 129749, 2021. https://doi.org/10.1016/j.foodchem.2021.129749.
  • W. Wang, G. Du, C. Li, H. Zhang, Y. Long, and Y. Ni, Preparation of cellulose nanocrystals from asparagus (Asparagus officinalis L.) and their applications to palm oil/water Pickering emulsion, Carbohydrate Polymers, 151, 1–8, 2016. https://doi.org/10.1016/j.carbpol.2016.05.052.
  • B. Başyiğit, Arap Zamkı, Karboksimetil Selüloz ve Maltodekstrin ile Stabilize Edilmiş Su İçinde Yağ Bazlı Emülsiyon Sistemlerinin Stabilite Davranışları, Journal of the Institute of Science and Technology, 341–351, 2023. https://doi.org/10.21597/jist.1201844.
  • Q. Li, Z. Wang, C. Dai, Y. Wang, W. Chen, X. Ju, J. Yuan, and R. He, Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH, Food Hydrocolloids, 88, 50–57, 2019. https://doi.org/10.1016/j.foodhyd.2018.09.020.
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There are 52 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Merve Akalan 0000-0002-3926-245X

Mehmet Şükrü Karakuş 0000-0002-1805-8206

Bülent Başyiğit 0000-0002-6617-1836

Asliye Karaaslan 0000-0002-3834-0647

Mehmet Karaaslan 0000-0001-8097-9535

Early Pub Date September 1, 2023
Publication Date October 15, 2023
Submission Date May 12, 2023
Acceptance Date August 11, 2023
Published in Issue Year 2023 Volume: 12 Issue: 4

Cite

APA Akalan, M., Karakuş, M. Ş., Başyiğit, B., Karaaslan, A., et al. (2023). Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 12(4), 1296-1304. https://doi.org/10.28948/ngumuh.1296312
AMA Akalan M, Karakuş MŞ, Başyiğit B, Karaaslan A, Karaaslan M. Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri. NOHU J. Eng. Sci. October 2023;12(4):1296-1304. doi:10.28948/ngumuh.1296312
Chicago Akalan, Merve, Mehmet Şükrü Karakuş, Bülent Başyiğit, Asliye Karaaslan, and Mehmet Karaaslan. “Nohut Proteininin Ultrases Destekli özütlenmesinin Optimizasyonu Ve Tekno-Fonksiyonel özellikleri”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12, no. 4 (October 2023): 1296-1304. https://doi.org/10.28948/ngumuh.1296312.
EndNote Akalan M, Karakuş MŞ, Başyiğit B, Karaaslan A, Karaaslan M (October 1, 2023) Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12 4 1296–1304.
IEEE M. Akalan, M. Ş. Karakuş, B. Başyiğit, A. Karaaslan, and M. Karaaslan, “Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri”, NOHU J. Eng. Sci., vol. 12, no. 4, pp. 1296–1304, 2023, doi: 10.28948/ngumuh.1296312.
ISNAD Akalan, Merve et al. “Nohut Proteininin Ultrases Destekli özütlenmesinin Optimizasyonu Ve Tekno-Fonksiyonel özellikleri”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi 12/4 (October 2023), 1296-1304. https://doi.org/10.28948/ngumuh.1296312.
JAMA Akalan M, Karakuş MŞ, Başyiğit B, Karaaslan A, Karaaslan M. Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri. NOHU J. Eng. Sci. 2023;12:1296–1304.
MLA Akalan, Merve et al. “Nohut Proteininin Ultrases Destekli özütlenmesinin Optimizasyonu Ve Tekno-Fonksiyonel özellikleri”. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, vol. 12, no. 4, 2023, pp. 1296-04, doi:10.28948/ngumuh.1296312.
Vancouver Akalan M, Karakuş MŞ, Başyiğit B, Karaaslan A, Karaaslan M. Nohut proteininin ultrases destekli özütlenmesinin optimizasyonu ve tekno-fonksiyonel özellikleri. NOHU J. Eng. Sci. 2023;12(4):1296-304.

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