Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridDnyaneshwar Patil, Nikhil/0000-0002-7662-6590
dc.contributor.authorPatil, Nikhil Dnyaneshwar
dc.contributor.authorBains, Aarti
dc.contributor.authorKaur, Sawinder
dc.contributor.authorYadav, Rahul
dc.contributor.authorAli, Nemat
dc.contributor.authorPatil, Sandip
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:15Z
dc.date.available2025-03-17T12:27:15Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractChickpea protein, a valuable plant -based source, offers versatile applications, yet the impact of modifications like succinylation and ultrasonication on its properties remains unclear. This study explored dual succinylation and ultrasonication modification to enhance its functionality and application. Modified chickpea protein with a degree of succinylation of 96.75 %, showed enhanced water holding capacity 39.83 %, oil holding capacity 54.02 %, solubility 7.20 %, and emulsifying capacity 23.17 %, compared to native protein. Despite reduced amino acid content (64.50 %), particularly lysine, succinylation increased sulfhydryl by 1.74 %, reducing hydrophobicity (Ho) by 41.87 % and causing structural changes. Ultrasonication further reduced particle size by 82.57 % and increased zeta potential and amino acid content (57.47 %). The dual-modified protein exhibited a non-significant increase in antimicrobial activity against Staphylococcus aureus (25.93 +/- 1.36 mm) compared to the native protein (25.28 +/- 1.05 mm). In conclusion, succinylation combined with ultrasonication offers a promising strategy to enhance chickpea protein's physicochemical properties for diverse applications.
dc.description.sponsorshipDeputyship for Research and Innovation, Ministry of Education in Saudi Arabia [IFKSUOR3-430-5]
dc.description.sponsorshipThe research was funded through Deputyship for Research and Innovation, Ministry of Education in Saudi Arabia for funding this research work through the project no. (IFKSUOR3-430-5) .
dc.identifier.doi10.1016/j.foodchem.2024.138671
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38367556
dc.identifier.scopus2-s2.0-85185400379
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.138671
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2156
dc.identifier.volume445
dc.identifier.wosWOS:001188045100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectChickpea protein
dc.subjectSuccinylation
dc.subjectUltrasonication
dc.subjectDual modification
dc.subjectFunctional properties
dc.subjectCharacterization
dc.titleInfluence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate
dc.typeArticle

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