RT Journal Article
T1 Production of chickpea protein hydrolysate at laboratory and pilot plant  scales: Optimization using principal component analysis based on  antioxidant activities
A1 Rodríguez-Martín, Noelia M.
A1 Márquez-López, José Carlos
A1 Cerrillo, Isabel
A1 Millán, Francisco
A1 González-Jurado, J. A.
A1 Fernández-Pachón, María-Soledad
A1 Pedroche, Justo
K1 Functional food
K1 Food ingredient
K1 Bioactive peptides
K1 Protein content
K1 In vitro digestibility
AB Chickpeas are a nutrient-rich source with optimal and high essential amino acid score. To evaluate its potential as a functional food ingredient, 36 chickpea protein hydrolysates were produced at the lab-scale using food-grade enzymes. Parameters including yields, protein content, hydrolysis degree, and antioxidant activities were employed to identify the most favourable conditions for scaling up production to a pilot plant level using a principal component analysis. The selected hydrolysate demonstrated commendable traits: a substantial content of essential amino acids and proteins at 67.71%, notable protein (73.12%) and weight (72.00%) yields, coupled with exceptional solubility exceeding 80%, and a noteworthy digestibility of 89.50%. Upon transition to pilot plant proportions, the hydrolysate retained its attenuated protein profile while exhibiting heightened antioxidant activities. Derived chickpea protein hydrolysates offer promise for innovative foods applications, impacting health and chronic disease prevention.
PB Elsevier
YR 2024
FD 2024
LK https://hdl.handle.net/10433/20550
UL https://hdl.handle.net/10433/20550
LA en
NO Production of chickpea protein hydrolysate at laboratory and pilot plant  scales: Optimization using principal component analysis based on  antioxidant activities. Food Chemistry 437 (2024) 137707.
NO This work was financially supported by the Centre for the Development of Industrial Technology (CDTI), the Technological Corporation of Andalusia (CTA) together with the company Moreno Ruíz Hermanos S. L.-Aurora Intelligent Nutrition and co-funded by the Multi-Regional Operational Program from the European Regional Development Fund (ERDF) (IDI-20200562) as well as by the State Plan for Scientific and Technical Research and Innovation 2017-2020 - “R + D + i Projects” from the Spanish Ministry of Science and Innovation (PID2019-111368RB-I00).
NO Universidad Pablo de Olavide
DS RIO
RD May 23, 2026