Influence of extraction pH on the foaming, emulsification, oil‐binding and visco‐elastic properties of marama protein

Abstract

Marama protein extracted at pH 6 has excellent food-type functional properties, probably because it lacks some 11S polypeptides but has additional high molecular weight proteins. © 2017 Society of Chemical Industry.

Physicochemical, morphological and functional properties of protein isolates obtained from four fish species

“…The EC of FPIC, FPIIM, FPIP and FPIS was up to 82.3 mL/100 g, 82.5 mL/100 g, 84.3 mL/100 g, and 77.9 mL/100 g, respectively (Table 3), with a significant difference (p \ 0.05). These values are higher than those of soy protein (52.5 mL/100 g) and marama protein (53.4 mL/100 g) (Gulzar et al 2017), whereas they are comparable to those of tilapia fish protein (83.7 mL/100 g) (Foh et al 2012). The interaction between the water and oil phase is higher in protein isolates with higher solubility.…”

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

“…In terms of starch and protein contents, the 22:78 DMF-CS flour was the most similar to wheat flour. Since isolated marama protein forms a viscoelastic dough (Amonsou et al, 2012b;Gulzar et al, 2017), the dough properties of the DMF-CS composites were compared to wheat flour using the Mixolab.…”

“…Dough development time for DMF-CS (57:43) was the same as the wheat flour but the development times of DMF-CS 33:67 and 22:78 were much shorter ( Table 2). The longer dough development time of the high DMF:CS ratio composite was presumably due to marama protein's viscoelastic dough-forming properties (Amonsou et al, 2012b;Gulzar et al, 2017) and the pectin in the DMF, both which would exhibit strong polymer-polymer and polymer-water interactions. The highest DMF-CS ratio composites also gave the longest dough stability (3 min) of the composite, probably for the same reasons.…”

“…Also, its defatted flour possesses useful functional properties such as high protein solubility, emulsification, water and oil absorption capacities (Maruatona, Duodu & Minnaar, 2010), like defatted soy flour. Furthermore, isolated marama protein has been found have potential as a functional gluten replacement in gluten-free dough-based products such as bread, as it has high foaming capacity and strong dough extensibility (Amonsou, Taylor, Emmambux, Duodu & Minnaar, 2012b) and good elasticity characteristics (Gulzar, Taylor & Minnaar, 2017).…”

“…The defatted marama bean flour (DMF), which is very rich in protein and dietary fibre, would appear to be a useful functional and nutritional ingredient for gluten-free breadmaking. However, to date the dough properties of DMF, as opposed to isolated marama protein (Amonsou et al, 2012;Gulzar et al, 2017) have not been investigated. Here we describe a study of the bread-type dough properties of composites of DMF and cassava starch with bread wheat flour.…”