Globulins from a New Brazilian Chickpea Cultivar GB Cappuccino: Insights into Compositional, Digestibility, and Bio-Functional Potential of Their Hydrolysates

Abstract

This study presents the first characterization of the globulin fraction from a newly registered chickpea cultivar, which represents the first desi-type cultivar (GB Cappuccino) released in Brazil. Although desi chickpeas are widely consumed in other countries, they have not been part of the Brazilian dietary pattern, and this introduction may represent an opportunity for changing this scenario. Characterizing its proteins is essential, given that legumes are recognized as important protein sources. In this study, globulins were confirmed as the predominant protein fraction, with the legumin-like fraction accounting for more than 80% of the total globulins. Its electrophoretic and amino acid profiles were highly distinctive and strongly influenced by this major fraction. In addition to the expected solubilization in saline solution, under in vitro pepsin–pancreatin digestion conditions designed to assess maximum hydrolysis potential, the globulin fraction was partially hydrolyzed, indicating a degree of protein digestibility while simultaneously releasing peptides that exhibited antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory potential. Overall, these results highlight the nutritional relevance of this new cultivar and, based on the preliminary bioactivity screening performed, suggest that its globulin-rich protein composition may represent a promising source of bioactive peptides.