Abstract:Chickpeas are important bean resources， with a high protein utilization rate and balanced amino acid composition. Chickpea protein isolate and its components （albumin， globulin， and gluten） were obtained via the alkali extraction-acid precipitation method and Osborne fractional precipitation method， which was expected to enhance the application prospects of chickpeas. The physicochemical and functional properties of chickpea protein isolate and its components were then studied. The results revealed significant differences among the protein components in molecular weight distribution， secondary structure， and surface hydrophobicity， which led to differences in functional properties such as solubility， emulsifying properties， foaming properties， and water/oil absorption. Albumin had the highest surface hydrophobicity at 5 751.67， demonstrating good foaming capacity and stability. The protein isolate and albumin had high emulsifying activity indices of 65.28 m2/g and 46.37 m2/g， respectively， and the protein isolate showed the strongest emulsifying stability（165.23 min）. Gluten and globulin performed better in oil absorption， which reached 5.80 g/g and 5.24 g/g，respectively.