Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours
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ORIGINAL RESEARCH
Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours Robinzon Silvestre-De-León 1 & Johanan Espinosa-Ramírez 1 & Erick Heredia-Olea 1 & Esther Pérez-Carrillo 1 Sergio O. Serna-Saldívar 1
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Received: 20 February 2020 / Accepted: 4 August 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, the effects of extrusion cooking of whole chickpea flour in preparation for its further hydrolyses with proteases and amylases were evaluated. The thermoplastic extrusion process was carried out varying processing moisture (15.6% or 22.55%), final barrel temperature (143°C or 150 °C), and screw speed (450 rpm, 580 rpm, or 700 rpm) to generate three specific mechanical energy (SME) inputs (127.95 Wh/kg, 161.58 Wh/kg, and 199.13 Wh/kg). After extrusion, flours were hydrolyzed with alcalase and α-amylase in order to maximize soluble compounds after hydration. In general, extrusion did not affect chemical composition but caused structural modifications that influenced functional properties and in vitro protein and starch digestibilities. Extruded chickpea flours presented higher content of soluble proteins and increased starch hydrolysis after alcalase and α-amylase treatment, respectively. It was found that extrusion treatment of chickpea with a SME input of 127.95 Wh/kg produced at 22.5% processing moisture, 150 °C of final temperature, and 580 rpm of screw speed in combination with the later alcalase/α-amylase treatments achieved the highest degree of starch hydrolysis (84%) and the release of both soluble proteins (70%) and total soluble solids (62%). These results suggest that amylolytic and proteolytic digestion combined with the extrusion process could transform the whole chickpea flour into a valuable soluble food ingredient with adequate contents of proteins and starch-derived dextrins and sugars. Keywords Chickpea . Extrusion . Enzymatic hydrolysis . In vitro digestibility . Soluble solids . FTIR . SEM
Introduction Chickpea is the third most important legume around the world with a global annual production in 2018 of 17.21 million tons, and Mexico is currently the eighth producer in the world (FAOSTAT 2018). The demand for this particular pulse is expected to increase because it represents a suitable choice to develop nutritious and gluten-free foods (Shaabani et al. 2018). Chickpea has adequate protein (~ 22%) and dietary fiber (~ 13%) contents and a high amount of starch (~ 50%) with a comparatively low glycemic index (Yadav et al. 2007). Chickpea is a concentrated and inexpensive source of
* Esther Pérez-Carrillo [email protected] 1
Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo Leon, Mexico
proteins, with an adequate balance of essential amino acids that is complementary to a cereal-based diet (Yadav et al. 2007). In addition, its high content of starch and dietary fiber is driving an increase in its consumption and utilization (Shaabani et al. 2
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