Chickpea Protein
Advantages
- Non-GMO
- High Oil Absorption Capacity
- High Protein Solubility
- High Emulsification Capacity
Applications Beverages (Protein Shakes) | Mayonnaise | Meat Extenders | Soups
Functional Attributes
| Soy Protein | Chickpea | ||
| Functionality | Protein | ||
| (Reference) | |||
| Water Absorption (g/g) | 2.75 | 3.72 | |
| Oil Absorption (g/g) | 0.96 | 2.89 | |
| Foaming Capacity (%) | 25 | 39 | |
| Foaming Stability (%) | 35 | 82 | |
| Protein Solubility (%) | 31(pH 11) | 87 (pH 9.5) | |
| Emulsification (%) | 75 | 99 | |
| Emulsification Stability (%) | 77 | 99 | |
| Least Gelation Protein (%) | 14 | 16 |
Essential Amino Acid Profile
| Amino Acids | Mg/g |
| Histidine | 22 |
| Isoleucine | 21 |
| Leucine | 57 |
| Valine | 24 |
| Lysine | 52 |
| Methionine | 12 |
| Phenylalanine | 43 |
| Threonine | 25 |
| Tryptophan | 8 |
Nutritional Profile
| Composition | Values |
| Energy | 407 Kcal/100g |
| Fat | 12-15% |
| Carbohydrates | 10-15% |
| Protein | 60-65% |
| Moisture | 5-10% |
| Ash | <3.0% |
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