Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

Wu, Hanning; Wang, Qiang; Ma, Tiezheng; Jiajia, Ren

doi:10.1016/j.foodres.2008.12.006

Cited by 231 publications

(194 citation statements)

References 23 publications

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“…At RH of 22 and 33%, ground- Water absorption capacity WAC of the control samples was lesser for sunflower and groundnut (31.8 and 37.6%) and higher for rice bran and soy flour (53.6 and 55.4%). Water holding capacity of defatted peanut flour as reported by Haiwen et al (2009) was 2.3 g/g of the flour. In our study WAC of groundnut did not seem to be influenced by water activity, as it ranged from 33.1 − 34.0%.…”

Section: Resultsmentioning

confidence: 89%

“…At pH 3.0 and 1.0 about 90 and 72% of the nitrogen was soluble. According to Haiwen et al (2009) the nitrogen solubility of peanut protein products were higher in the pH range of 2.0-3.0 and reduced in the pH of 4.0-5.0 following which steady increases were observed for the protein solubility as the pH increased. ference in total protein composition as well as components other than protein (like carbohydrates) may contribute substantially to the emulsification property of protein containing product like legumes (McWatters and Cherry, 1977).…”

Section: Physico-chemical Properties Of Selected Oilseed Floursmentioning

confidence: 99%

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Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Anjappa

Oghbaei

Nagarajaiah

et al. 2011

FSTR

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The objective of investigation was to study the influence of water activity on physicochemical properties (PCP) of defatted groundnut (Arachis hypogea), sunflower (Helianthus annus), rice bran (Oryza sativa) and soybean (Glycine max). Moisture free samples equilibrated at relative humidity (RH) levels from 22 − 84% were used for determination of PCP. Bulk density of samples decreased with increasing RH levels for sunflower, rice bran and soybean. Water absorption and emulsion activity of groundnut and sunflower increased with RH levels. However, an opposite trend was seen for rice bran and soybean. Fat absorption of all samples increased with increasing RH. Protein solubility of groundnut and sunflower was very high at RH of 84% in alkaline pH range. Protein solubility of rice bran was not affected by RH, whereas for soy flour it decreased with increasing RH. It can be concluded that water activity influenced the PCP of oilseed flour to a significant extent.

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Section: Resultsmentioning

confidence: 89%

Section: Physico-chemical Properties Of Selected Oilseed Floursmentioning

confidence: 99%

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Anjappa

Oghbaei

Nagarajaiah

et al. 2011

FSTR

View full text Add to dashboard Cite

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“…The emulsifying capacity depends upon the hydrophiliclipophilic balance of soluble protein (Wu et al, 2009). At the oil-water interface, the protein oriented lipophilic residues to the oil phase and hydrophilic residues to the aqueous phase, thus reducing surface tension at the interface.…”

Section: Discussionmentioning

confidence: 99%

Functional Properties of Protein Concentrate From Black Cowpea and Its Application

Moongngarm¹,

Sasanam²,

Pinsiri³

et al. 2014

American Journal of Applied Sciences

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Black cowpea (Vigna unguiculata L. Walp.) is high in protein, which makes it suitable for use as a protein supplement in food products. However, direct application of cowpea flour in food products is limited as it may affect some quality aspects of foods. Protein concentrate and isolate are a form of the protein that is gaining interest in industry. Therefore, this study was carried out to compare functional properties of Cowpea Protein Concentrate (CPC) prepared using three different methods: (1) Isoelectric point (pI) Precipitation (CPC-pI), (2) ammonium sulfate precipitation and (3) pI-ammonium sulfate precipitation. The results showed that the protein concentrate prepared using pH adjustment provided the maximum yield of 17.92%, followed by the precipitation of proteins with ammonium sulfate with hydrochloric acid (15.05%), whereas the precipitation with ammonium sulfate yielded lowest amount (9.82%). The protein concentrate prepared by CPC-pI had the highest protein content of 85.89%, followed by CPC precipitated with ammonium sulfate with the hydrochloric acid (79.35%) and protein concentrate precipitated with ammonium sulfate (68.28%), respectively. CPC-pI had functional properties, including solubility, viscosity, water and oil holding capacity, foam ability, emulsion stability and gelation ability superior to CPC prepared by other methods. For the study on the application of CPCpI to prepare sugar cookies, it was found that CPC could be used to replace wheat flour as much as 60% with comparable panelist acceptance to wheat flour cookie.

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“…En la interfase aceite-agua, la proteína orienta los residuos lipófilos a la fase oleosa y los residuos hidrófilos a la fase acuosa, reduciendo así la tensión superficial en la interfase. Teóricamente, un aumento de la solubilidad de la proteína facilita la interacción entre las fases oleosa y acuosa (Wu, Wang, Ma, & Ren, 2009). La dependencia de CE respecto al pH (Figura 2), se debe al efecto de éste sobre el equilibrio hidrófilo-lipófilo (Sathe, Deshpande, & Salunkhe, 1982), principalmente mediante la alteración de la distribución de carga en las moléculas de proteína (Hailing & Walstra, 1981).…”

Section: Propiedades Emulsionantes De Las Proteínas De I Paternounclassified

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

Sánchez-Mendoza

Ruíz-Ruíz

Dávila-Ortíz

et al. 2017

CyTA - Journal of Food

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RESUMENSe evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionante, poder reductor de hierro (FRAP) y capacidad inhibitoria de la Enzima Convertidora de Angiotensina (ECA-I). Los resultados muestran que las globulinas presentan mayor solubilidad proteica, capacidad emulsionante y de absorción de aceite; mientras que las albúminas mejor capacidad de absorción de agua, mientras que el aislado proteico mostro mejor capacidad espumante. Estas propiedades fueron dependientes del pH. El FRAP fue de entre 3 y 30% de (0,1-0,3 mg proteína/mL) en todas las muestras, mientras que la actividad de inhibitoria de la ECA-I (0,3 mg proteína/mL) se presentó en harina y aislado proteico, existiendo diferencia estadísticamente significativa (p < 0,05) debido al tratamiento en ambos ensayos. La incorporación de proteínas de semillas de Inga paterno a formulaciones alimenticias podría mejorar sus propiedades tecnofuncionales y su actividad biológica.Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno ABSTRACT Inga paterno seeds techno-functional and biological properties of flour, protein isolate, albumins and globulins were evaluated. Protein solubility, water and oil absorption capacity, foaming and emulsifying capacity and stability, FRAP and inhibitory capacity ACE-I were including. Globulins had the highest protein solubility, emulsifying capacity and fat absorption capacity; while albumins showed better water absorption capacity. Protein isolate had higher values at foaming capacity. Techno-functional properties were pH dependent. The tested samples showed values between 3 and 30% of FRAP (0.1-0.3 mg protein/mL). Furthermore, flour and protein isolate showed inhibitory activity of ACE-I (0.3 mg protein/mL). Incorporation of Inga paterno proteins seed to food formulations could improve its techno-functional properties and biological activity. ARTICLE HISTORY

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Comparative studies on the functional properties of various protein concentrate preparations of peanut protein

Cited by 231 publications

References 23 publications

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Influence of Water Activity on Physico-Chemical Properties of Proteins from Selected Oilseed Flours

Functional Properties of Protein Concentrate From Black Cowpea and Its Application

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

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