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Solubility and Functional Properties of Kleinhovia hospita Linn. Seed Protein Isolate

Solubility and Functional Properties of Kleinhovia hospita Linn. Seed Protein Isolate AbstractNitrogen solubility, protein content and functional properties of Kleinhovia hospita Linn. seed protein isolate were investigated. Maximum solubility of total protein isolate (TPI) was 94.11 % (± 0.37) at pH 12 where as minimum solubility was 55.15 % (± 0.08) at pH 4. Physico-chemical properties of seed protein isolate were also investigated. The emulsifying capacity, emulsion stability, foaming capacity and foaming stability were greatly affected by pH levels. The protein isolate was highly viscous at different concentrations (pH 7) and at a particular concentration (1.5 %) of different pHs. The water and oil holding capacities were measured as 3.82 g/g (± 0.14) and 2.25 g/g (± 0.11) respectively at a fixed pH 7. The least gelation capacities were 12 % (w/v) in distilled water and 10 % (w/v) in 0.5 M NaCl at pH 7. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analytical Chemistry Letters Taylor & Francis

Solubility and Functional Properties of Kleinhovia hospita Linn. Seed Protein Isolate

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Solubility and Functional Properties of Kleinhovia hospita Linn. Seed Protein Isolate

Abstract

AbstractNitrogen solubility, protein content and functional properties of Kleinhovia hospita Linn. seed protein isolate were investigated. Maximum solubility of total protein isolate (TPI) was 94.11 % (± 0.37) at pH 12 where as minimum solubility was 55.15 % (± 0.08) at pH 4. Physico-chemical properties of seed protein isolate were also investigated. The emulsifying capacity, emulsion stability, foaming capacity and foaming stability were greatly affected by pH levels. The...
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Publisher
Taylor & Francis
Copyright
© 2018 Har Krishan Bhalla & Sons
ISSN
2230-7532
eISSN
2229-7928
DOI
10.1080/22297928.2018.1459206
Publisher site
See Article on Publisher Site

Abstract

AbstractNitrogen solubility, protein content and functional properties of Kleinhovia hospita Linn. seed protein isolate were investigated. Maximum solubility of total protein isolate (TPI) was 94.11 % (± 0.37) at pH 12 where as minimum solubility was 55.15 % (± 0.08) at pH 4. Physico-chemical properties of seed protein isolate were also investigated. The emulsifying capacity, emulsion stability, foaming capacity and foaming stability were greatly affected by pH levels. The protein isolate was highly viscous at different concentrations (pH 7) and at a particular concentration (1.5 %) of different pHs. The water and oil holding capacities were measured as 3.82 g/g (± 0.14) and 2.25 g/g (± 0.11) respectively at a fixed pH 7. The least gelation capacities were 12 % (w/v) in distilled water and 10 % (w/v) in 0.5 M NaCl at pH 7.

Journal

Analytical Chemistry Letters – Taylor & Francis

Published: Jul 4, 2018

Keywords: Kleinhovia hospita L.; seed protein isolate; nitrogen solubility; functional properties

References

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  • Functional properties of proteins in foods: a survey
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  • Isolation, fractionation and some chemical studies on Klein-hovia hospita Linn
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