| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404930 | LWT - Food Science and Technology | 2013 | 9 Pages |
Abstract
⺠Chickpea proteins are more functional than lentil, soy and most animal protein. ⺠It is only gelation of chickpea proteins considerably surpassed by bovine gelatin. ⺠Water absorption and gelation are major lacking functionalities of lentil proteins. ⺠Protein content and solubility do not correlate with functional properties. ⺠Chickpea and lentil proteins show characteristic SDS-PAGE and 2-D patterns.
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Authors
Levent Yurdaer Aydemir, Ahmet YemenicioÄlu,