Effects of different treatments on emulsifying properties of chickpea protein isolates

Different treatments which included microwave treatment,ultrasonic wave treatment,ultra-high pressure treatment,different oil content,different pH value and different NaCl concentration had influence on emulsifying properties of chickpea protein isolates. When microwave processing time was 60s,the emulsifying activity and stability achieved to minimum value. When ultrasound processing time was 4min,the emulsifying activity and stability achieved to maximum value. When the ultra-high pressure was 400MPa,the emulsifying activity and stability achieved to maximum value. When pH value was 5. 0,the emulsifying activity achieved to minimum value and the emulsifying stability achieved to maximum. When NaCl concentration was 0. 2mol/L,the emulsifying activity was the lowest but the emulsifying stability was the highest. When oil content was between 10mL and 30mL,the emulsifying activity increased gradually but the emulsifying stability decreased gradually.