Optimization of Extraction Technology of Kabuli Chickpea Protein by Response Surface Methodology

Chickpea protein was extracted from Kabuli chickpea seed powder produced in Yunnan by using alkali soluble and acid sinking method. The extracting conditions were optimized by single-factor experiment and response surface methodology. Protein putity was examined by using Semi-micro Kjeldahl Method in extracted chickpea protein powder. Results showed the optimum conditions were as follows:the ratio of water to material was 12:1 mL/g, alkali-soluble pH was 10, alkali-soluble time was 120 min and under these optimized conditions, the yield of chickpea protein reached 12.66%. Furthermore, the protein purity in chickpea extracted protein powder was 77.82%, better than the known methods, which indicated that the higher purity of the extracted chickpea protein powder could be obtained by the optimized methods in this study.