| Chickpea is a nutritious and widely distributed legume. In order to promote the high-value utilization and the development of further processing industry of chickpea and chickpea protein, the nutritional characteristics and biological activity of chickpea, and the composition and structure, functional properties of chickpea protein, and their application in food were reviewed, as well as the future research directions were expected. Chickpea is a good source of high-quality proteins, fats and trace elements. Chickpea contains a variety of bioactive substances with biological activity such as antioxidant, hypoglycemic, anti-fatigue, anti-cancer, and preventing cardiovascular diseases.Chickpea protein has functional properties such as solubility, water absorption, oil absorption, emulsification, gelability and foamability. Chickpea and chickpea protein are widely used in the food industry, including flour products, meat products, beverages and dairy products. In the future, efforts should be made to increase the development of chickpea protein, conduct in-depth research on the interaction mechanism between chickpea protein and wheat flour, and strengthen the development and utilization of by-products from chickpea processing. |
