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<p>Chickpea proteins offer significant nutritional and functional benefits in food products; however, their utilization is often restricted by off-flavors, primarily for lipoxygenase (LOX) and lipase activity. This study aims to develop a novel extraction method by combining acid (pH 2.0) extraction with the conventional alkali (pH 9.0) method to inactivate enzymes and enhance protein quality. Acid-extracted proteins exhibit the highest purity (83.4%), albumin content, and structural flexibility (46.65% random coil). Both acid and sequential acid–alkali-extracted proteins significantly reduced LOX (0.75 and 0.88 U/g) and lipase (0.10 and 0.08 U/g) activity. Acid extraction significantly lowers volatile compounds such as hexanal (0.0409&#xa0;ppm) and octanal (0.0135&#xa0;ppm); while improving free sulfhydryl content (12.47&#xa0;µmol/g), surface hydrophobicity, foaming properties, and antioxidant activity. Therefore, acid and sequential acid–alkali extraction effectively enhances the functional and bioactive properties of chickpea proteins, offering a promising alternative with minimal deviation from conventional processing.</p>

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Acid and Sequential Acid–Alkali Extraction to Mitigate Enzyme Activity and Off-Flavors in Chickpea Protein: Implications on Structural, Functional, and Bioactive Properties

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月11日

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  • Kavitha Lakshmipathy,
  • Sukanya Poddar,
  • Nikitha Modupalli,
  • Scott Lafontaine,
  • Md Mahfuzur Rahman

摘要

Chickpea proteins offer significant nutritional and functional benefits in food products; however, their utilization is often restricted by off-flavors, primarily for lipoxygenase (LOX) and lipase activity. This study aims to develop a novel extraction method by combining acid (pH 2.0) extraction with the conventional alkali (pH 9.0) method to inactivate enzymes and enhance protein quality. Acid-extracted proteins exhibit the highest purity (83.4%), albumin content, and structural flexibility (46.65% random coil). Both acid and sequential acid–alkali-extracted proteins significantly reduced LOX (0.75 and 0.88 U/g) and lipase (0.10 and 0.08 U/g) activity. Acid extraction significantly lowers volatile compounds such as hexanal (0.0409 ppm) and octanal (0.0135 ppm); while improving free sulfhydryl content (12.47 µmol/g), surface hydrophobicity, foaming properties, and antioxidant activity. Therefore, acid and sequential acid–alkali extraction effectively enhances the functional and bioactive properties of chickpea proteins, offering a promising alternative with minimal deviation from conventional processing.