Abstract:The basic components of chickpeas from Aksu，Xinjiang were determined. The method of alkali dissolution and acid precipitation was adopted to prepare chickpea protein isolate，and the functional and structural properties of the protein isolate were analyzed. The results showed that the solubility and foaming properties of chickpea protein isolate were the best at pH12，and the emulsifying property，emulsifying stability，and foaming stability were the best at pH10. The protein isolate contained all essential amino acids required by the human body. In addition，ready-to-eat chickpea tofu was developed with defatted chickpea powder. The optimal formula was as follows：the mass ratio of defatted chickpea powder to soybean of 1∶6，the solid-to-liquid ratio of 1∶7 （g/mL），the white sugar addition amount of 5%，and the glucono-δ-lactone addition amount of 0.25%. The ready-to-eat chickpea tofu prepared with this formula had low hardness and high gumminess，elasticity，and water-holding capacity. Moreover，the protein content （＞3.8%） of the ready-to-eat tofu met the requirements of GB/T 22106—2008 Non-fermented Soybean Product，and the total number of colonies （＜100 000 CFU/g） and coliform bacteria （＜3.0 MPN/100 g） met the requirements of DB 45/320—2006 Quality and Safety Requirements for Tofu and Yuba.