. 2022 Dec 20;8(1):1486–1495. doi: 10.1021/acsomega.2c06912

Table 4. Thermal and Functional Properties of Chickpea Protein Isolates^a.

protein isolate	T_o (°C)	T_d (°C)	ΔH (J/g)	WHC (g/g)	OHC (g/g)	EC (g/g)	EAI (m²/g)	ESI (min)	FC (%)	FS 10 min (%)	FS 30 min (%)	FS 60 min (%)	LGC (g/L)
Hisar	42.6 ± 1.4^b	88.4 ± 0.4^b	123.2 ± 3.0^a	2.1 ± 0.1^b^b	4.1 ± 0.3^ab	467.6 ± 0.8^a	25.7 ± 0.1^a	83.8 ± 5.2^b	68.7 ± 1.2^a	78.3 ± 2.4^a	70.7 ± 2.3^a	66.4 ± 2.1^a	70 ± 0^c
Erzincan	115.9 ± 3.8^a	142.7 ± 2.8^a	25.4 ± 1.4^d	2.6 ± 0.1^a	3.9 ± 0.3^ab	401.2 ± 0.3^b	25.4 ± 1.0^a	146.9 ± 0.8^a	60.0 ± 4.0^b	78.1 ± 1.1^a	72.2 ± 5.9^a	61.1 ± 2.9^ab	100 ± 0^b
Black chickpea	36.3 ± 0.4^c	86.8 ± 1.2^b	98.1 ± 1.9^b	2.7 ± 0.1^b	3.4 ± 0.2^c	466.9 ± 2.2^a	16.8 ± 0.4^b	45.7 ± 1.9^d	70.7 ± 1.2^a	75.3 ± 2.2^a	67.4 ± 2.3^a	66.8 ± 1.2^a	110 ± 0^a
Azkan	115.5 ± 2.5^a	144.9 ± 2.9^a	39.7 ± 0.3^c	2.1 ± 0.1^b	4.4 ± 0.1^a	404.7 ± 0.7^b	17.4 ± 0.3^b	63.4 ± 1.8^c	65.3 ± 2.3^ab	76.6 ± 3.8^a	69.5 ± 3.6^a	59.7 ± 0.2^ab	100 ± 0^b
Yasa	114.0 ± 0.8^a	143.0 ± 3.0^a	36.6 ± 1.4^c	2.3 ± 0.0^b	3.9 ± 0.1^bc	469.1 ± 1.1^a	14.5 ± 0.1^c	69.2 ± 2.5^c	67.3 ± 3.1^ab	78.2 ± 2.2^a	71.2 ± 1.9^a	55.7 ± 5.1^b	60 ± 0^d

T_o: onset temperature, T_d: denaturation temperature, ΔH: denaturation enthalpy, water-holding capacity (WHC), oil-holding capacity (OHC), emulsion capacity (EC), emulsifying activity index (EAI), emulsion stability index (ESI), and least gelation concentration (LGC).

Data represent a mean ± SD (n = 3); mean values with different letters within the same column are significantly different.

Table 4. Thermal and Functional Properties of Chickpea Protein Isolatesa.

Table 4. Thermal and Functional Properties of Chickpea Protein Isolates^a.