Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics

Paredes‐López, Octavio; Ordorica‐Falomir, C.

doi:10.1002/jsfa.2740371108

Cited by 39 publications

(13 citation statements)

References 18 publications

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“…According to Mwasaru et al [21] differences in the emulsifying activity of protein may be related to their solubility and conformational stability. Paredes-Lopez et al [22] observed that the sample with the lowest solubility exhibited the lowest emulsifying activity and the highest emulsion stability, an observation partly consistent with the results obtained in the present study sinceHTC bean (P. vulgaris) protein concentrate at pH 5-6 exhibited the lowest solubility and the lowest emulsifying activity but was not the highest in emulsion stability. According to Mwasaru et al [21], hydrophobicity of proteins has also been reported to influence their emulsifying properties The results obtained here may partially result of the high hydrophobic amino acids content in the HTC bean (P. vulgaris) protein concentrate, which allows the protein-protein interaction in the interface.…”

Section: Functional Properties Of Hard-to-cook Bean (P Vulgaris) Prosupporting

confidence: 92%

Chemical and Functional Properties of Hard-to-Cook Bean (<i>Phaseolus vulgaris</i>) Protein Concentrate

Segura‐Campos¹,

Cruz-Salas²,

Chel‐Guerrero³

et al. 2014

FNS

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The objective of this research was to evaluate the chemical and functional properties of hard-tocook (HTC) bean (Phaseolus vulgaris) protein concentrate to determine their potential practical applications. The respective protein concentrate was obtained from the flour using isoelectric precipitation and the protein content was 73.03%. Proximate composition and in vitro digestibility were measured to evaluate the chemical properties, and nitrogen solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and viscosity were measured to evaluate its functional properties. The proximate composition of the HTC bean (P. vulgaris) flour and protein concentrate registered values of moisture, ash, protein, fat, fiber and NFE of 8.92, 4.52, 21.71%, 4.41%, 4.11% and 65.25% for flour and of 2.68%, 2.54%, 73.03%, 2.77%, 1.31% and 20.35% for protein concentrate. The in vitro digestibility was of 76.7%. The hard-to-cook bean protein concentrate exhibited good functional properties suggesting its use as additive. This concentrate registered solubility values that are ranging from 2.5% to 71.81%. The emulsifying (EC) and foaming capacity (FC) registered values of 89% -97% and of 7% -53% at different pH levels, respectively as well as an emulsion (ES) and foaming stability (FS) pH-and time-dependent. The HTC bean (P. vulgaris) protein concentrate registered a viscosity profile dependent of shear rate. The results suggest that HTC bean (P. vulgaris) protein concentrate is a valuable food ingredient or additive.

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Section: Functional Properties Of Hard-to-cook Bean (P Vulgaris) Prosupporting

confidence: 92%

Chemical and Functional Properties of Hard-to-Cook Bean (<i>Phaseolus vulgaris</i>) Protein Concentrate

Segura‐Campos¹,

Cruz-Salas²,

Chel‐Guerrero³

et al. 2014

FNS

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“…In comparison to the RCNI, the foaming capacity of HCNI was superior at pH 7 and 8. The foaming capacity profile of the RCNI was similar to that of lupin [27], safflower [24] and groundnuts [4] proteins. Apparently, low foaming capacity of these isolates at their isoelectric pH could be attributed to their low solubility.…”

Section: Resultsmentioning

confidence: 86%

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Neto¹,

Narain²,

Silva³

et al. 2001

Nahrung

132

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The functional properties viz. solubility, water and oil absorption, emulsifying and foaming capacities of the protein isolates prepared from raw and heat processed cashew nut kernels were evaluated. Protein solubility vs. pH profile showed the isoelectric point at pH 5 for both isolates. The isolate prepared from raw cashew nuts showed superior solubility at and above isoelectric point pH. The water and oil absorption capacities of the proteins were slightly improved by heat treatment of cashew nut kernels. The emulsifying capacity of the isolates showed solubility dependent behavior and was better for raw cashew nut protein isolate at pH 5 and above. However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.

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“…Water absorption capacity was determined according to ParedesLopez and Ordorica-Falomir [14], using a filter funnel connected with a capillary tube filled with water. Oil (sunflower oil) absorption capacity was measured using a known volume of oil added to 1 g of protein sample and free oil was measured and oil adsorbed is expressed as ml of oil retained (bound) per g protein.…”

Section: Functional Propertiesmentioning

confidence: 99%

Biochemical and technological studies on the production of isolated guar protein

Khalil¹

2001

Nahrung

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Guar seeds contain 32% crude protein. Therefore, attempts were made to prepare protein isolates from guar seed flour (GSF) by extraction in different media (distilled water, salt solution, alkali solution alone or in combination) followed by a precipitation at acid pH. From the four technologies adopted, mixed salt-alkali solution was found to be the most satisfactory for extraction of protein from GSF. The highest amount of product was obtained in the mixed technology along with the highest amount of protein (87.5%). Protein isolates were also nutritionally evaluated following well-established rat bioassay procedures in a comparative study with casein as standard. The protein isolates are rich in lysine but poor in sulphur-containing amino acids such as methionine and cysteine. Protein isolates obtained by mixed salt-alkali solution showed high water and oil absorption as well as good emulsifying and foaming stability. The results indicate that protein isolates can be used as a supplementary source of protein in different food industries.

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Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics

Cited by 39 publications

References 18 publications

Chemical and Functional Properties of Hard-to-Cook Bean (<i>Phaseolus vulgaris</i>) Protein Concentrate

Chemical and Functional Properties of Hard-to-Cook Bean (<i>Phaseolus vulgaris</i>) Protein Concentrate

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Biochemical and technological studies on the production of isolated guar protein

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Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics

Cited by 39 publications

References 18 publications

Chemical and Functional Properties of Hard-to-Cook Bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt;) Protein Concentrate

Chemical and Functional Properties of Hard-to-Cook Bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt;) Protein Concentrate

Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

Biochemical and technological studies on the production of isolated guar protein

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Product

Resources

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Chemical and Functional Properties of Hard-to-Cook Bean (<i>Phaseolus vulgaris</i>) Protein Concentrate

Chemical and Functional Properties of Hard-to-Cook Bean (<i>Phaseolus vulgaris</i>) Protein Concentrate