Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality
Journal
Food and Bioprocess Technology
Start Page
1760
End Page
1777
Date Issued
2022
Author(s)
Machida, Kazunori
Furlan Gonçalves Dias, Fernanda
Barile, Daniel
Leite Nobrega de Moura Bell, Juliana Mari
Abstract
The concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, circumventing the low extractability by mechanical pressing and the use of flammable solvents. The use of alkaline protease, preceded or not by carbohydrase pretreatments, was evaluated on the extractability of oil, protein, and carbohydrates from full-fat chickpea flour and protein functionality. Enzymatic extraction increased oil and protein extractability from 49.8 to 72.0–77.1% and 62.8 to 83.5–86.1%, respectively. Although the carbohydrase pretreatments before the addition of protease did not increase oil and protein extractability, the carbohydrate content of the extracts increased from 7.68 to 9.17−9.33 mg/mL, accompanied by the release of new oligosaccharides in the extracts, as revealed by LC–MS/MS characterization. Enzymatic extraction yielded proteins with significantly higher solubility (25.6 vs. 68.2–73.6%) and digestibility (83.8 vs. 90.79–94.67%). Treatment of the extracts with α-galactosidase completely removed the flatulence-causing oligosaccharides (stachyose and raffinose). This study highlights the effectiveness of environmentally friendly bioprocessing strategies to maximize lipid, protein, and oligosaccharide extractability from full-fat chickpea flour with concurrent improvements in protein solubility and in vitro digestibility, reduction of flatulence related oligosaccharides, and generation of a more diverse pool of oligosaccharides for subsequent prebiotic evaluation. Graphical abstract: [Figure not available: see fulltext.].
Subjects
Aqueous extraction
Enzymatic extraction
Full-fat chickpea flour
Oligosaccharides
Protein functionality
Type
journal article