Extraction and characterization of protein fraction from whole chickpea (Cicer arietinum L.) flour through ultrasound assisted alkaline method

Abstract

Ultrasound-assisted alkaline extraction was applied to whole chickpea flour to optimize processing conditions and enhance the technological properties of plant protein. A Box-Behnken experimental design systematically evaluated the effects of solid-to-liquid ratio (1:05–1:15 g mL− 1), pH (7.0–12.0), and ultrasonication time (10–40 min), consisting of 15 runs. The most desirable assay, based on protein yield and solubility, was a ratio of 1:12.5 (g mL− 1), pH 9.5, and a 40-minute ultrasonication time. The extracts from the control assay (EC), the desirable one (ED), and three other experimental conditions (E6, E10, and E11) were characterized by their technological, chemical, physicochemical, and morphological properties. Among the five extracts, EC showed the highest protein content (65.13 ± 0.97%), and the ultrasound-assisted extraction method did not increase the yield but reduced the extraction time and improved the functional properties. Solubility increased from 77.33 ± 2.15% to 89.07 ± 3.06% under the optimized condition (ED); water absorption capacity from 1.76 ± 0.05% to 2.55 ± 0.02%; oil absorption from 1.42 ± 0.02% to 1.96 ± 0.06%; and foam stability from 58.04 ± 1.55% to 65.87 ± 2.75%, highlighting ED and E6. The enhanced functionality is attributed to ultrasound-induced structural modifications associated with acoustic cavitation. The optimized process provides advantages for industrial food systems, including improved efficiency, and potential sustainability benefits. Chickpea proteins show strong potential for application in baked products, pasta, meat analogues, dairy alternatives, and emerging technologies such as 3D-printed foods. Future studies should focus on process scale-up and techno-economic evaluation to support industrial implementation.