Process isolation of protein isolate from chick pea (Cicer arietinum) with the solubility and color characteristics

Abstract

In the present study alkaline extraction method used as it was found that alkaline reagents were more effective in extraction of protein from food legumes. Chick pea flour defatted with the Soxhlet extraction method, pH was adjusted to 9 with NaOH, Centrifugation has to be carried out at 8000 rotations per minutes then proteins were precipitated. Finally protein isolate extraction performed with the freeze drying method. The color of both the protein isolates were dark this may be due to the isolation of protein from whole chick pea flour instead of deskin, defatted chick pea flour. Protein solubility profiles showed a decreasing solubility with increasing pH until it reached a minimum at the isoelectric point (pH 4.0–5.0). For the experiment two cultivars of chick pea variety JAKI -9218 (Desi) and Kabuli variety PKV K-4 were used from local market of Nagpur city.