Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration

Abstract

In the light of its functional properties found in this study, safflower protein isolate produced by ultrafiltration is recommended for use as an ingredient in food products such as salad dressing, meat products, mayonnaise, cakes, ice cream and desserts.

Effect of pH and defatting on the functional attributes of safflower, sunflower, canola, and hemp protein concentrates

“…Typically, at pH's above and below the protein's pI (depending on the magnitude of the charge), the proteins experience electrostatic charge repulsion to keep the proteins from aggregating. In general, the solubility of the concentrates in this study was higher than what has previously been reported for canola protein (Aluko & McIntosh, 2001;Gerzhova et al, 2015), defatted hemp protein isolate (Tang, Ten, Wang, & Yang, 2006), defatted sunflower flour and protein isolate (Lin, Humbert, & Sosulski, 1974), and safflower protein isolate at pH 3 and pH 5 but not pH 7 (Ulloa et al, 2011). The pI for safflower, sunflower, canola, and hemp in the present study was 5.…”

“…Due to the limited number of data points collected, these values represent an imprecise approximation of the pI only. As measured by solubility curves, the pI of safflower was reported as between pH 4 and pH 5 (Ulloa et al, 2011) and hemp protein isolate at pH 5 (Tang, Ten, Wang, & Yang, 2006) corresponding to the pHs where minimum solubility was found. Shchekoldina and Aider (2014) reported a sunflower protein isolate to have a pI of 4.7.…”

“…Although there has been some work on the properties of canola proteins (Can Karaca, Low, & Nickerson, 2011;Gerzhova, Mondor, Benali, & Aider, 2015;Kim, Varankovich, & Nickerson, 2016), there is much less on the functional properties of safflower (Tasneem & Prakash, 1992;Ulloa, Rosasa-Ulloa, & Ulloa-Rangel, 2011), sunflower (Salgado, Ortize, Peruccelli, & Mauri, 2011), and hemp (Pojic et al, 2014) protein concentrates especially as it relates to changes in pH or levels of residual lipids leftover from a liquid-liquid aqueous extraction process. As such, the overall goal of this research was to characterize the effect of pH and fat content on the physicochemical and functional properties of safflower, sunflower, canola, and hemp protein concentrates derived from the aqueous waste stream of an oil body liquid-liquid phase separation process.…”

Physico-chemical and functional properties of native and hydrolysed protein isolates from Indian black gram (Phaseolus mungo L.) cultivars

“…The lowest bulk density was found in protein isolates from Mash 1-1 cultivar while the highest bulk density was found in protein isolates from T-9. Our results showed lower values than safflower protein isolates which have bulk density of 0.27 g/mL (Ulloa, Rosas-Ulloa, & Ulloa-Rangel, 2011) and freeze dried lentil protein isolates having bulk density of 0.28 g/mL (Joshi, Adhikari, Aldred, Panozzo, & Kasapis, 2011). Statistical analysis indicated that hydrolysed black gram protein isolates had significantly (p 0.05) lower bulk density than native protein isolates.…”

Effect of steaming and dehydration on the nutritional quality and functional properties of protein isolates produced from Lablab purpureus (L.) Sweet (hyacinth bean)

“…The nature of proteins (i.e., composition of charged, non‐charged, polar and non‐polar amino acid residues) that possess hydrophilic and hydrophobic properties, thus interacting with both water and oil components could be used as emulsifiers in food systems. Oil‐in‐water emulsion formation is based on the adsorption of proteins at the surface of oil droplets in the form of a densely packed layer and are largely dependent on protein solubility and hydrophobicity (Ulloa, Rosas‐Ulloa, & Ulloa‐Rangel, ). The emulsion capacity (43.71%–66.90%) and stability (64.36%–80.15%) was found significantly different ( p < .05).…”