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Functional Properties of Alstonia scholaris Seed Protein Isolates
Corresponding Author(s) : Pinak Dutta
Asian Journal of Chemistry,
Vol. 26 No. 7 (2014): Vol 26 Issue 7
Abstract
Functional properties of total protein isolate (TPI) prepared from Alstonia scholaris seeds were investigated. The moisture content and ash content of total protein isolate were found to be 9.13 and 2.12 % respectively. The protein contents of the seed protein concentrate was found to be 68.93 %. The minimum protein solubility was observed at pH 4 and maximum at pH 12. Oil- and water-holding capacities of the seed protein concentrate were 6.21 and 3.75 g/g respectively. The emulsifying activity and emulsion stability as well as foaming capacity and foam stability were greatly affected by pH. Lower values were observed at slightly acidic pH (pH 4). Total protein concentrate was moderately viscous and dependent on concentration. Viscosity was also affected by increased pHs. The lowest gelation concentration of the seed protein concentrate was found to be 14 % when protein was dissolved in distilled water.
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- L.D. Satterlee, Food Technol., 35, 53 (1981).
- E.C. Nwanekezi, O.C.G. Alawuba and C.I. Owuamanam, J. Food Sci. Technol., 31, 179 (1994).
- R. Aluko and R.Y. Yada, Food Chem., 53, 259 (1995); doi:10.1016/0308-8146(95)93931-G.
- AOAC, Official Methods of Analysis; Association of Official Analytical Chemists: Washington, DC, edn 15 (1990).
- L. Were, L. Hettiarachchy and U. Kalapathy, J. Food Sci., 62, 821 (1997); doi:10.1111/j.1365-2621.1997.tb15463.x.
- M. Carcea Bencini, J. Food Sci., 51, 1518 (1986); doi:10.1111/j.1365-2621.1986.tb13849.x.
- S.K. Sathe, S.S. Deshpande and D.K. Salunkhe, Lebensm. Wiss. Technol., 16, 69 (1983).
- A. Venktesh and V. Prakash, J. Agric. Food Chem., 41, 18 (1993); doi:10.1021/jf00025a005.
- K.M. Hazra and S. Laskar, Acta Aliment., 34, 473 (2005); doi:10.1556/AAlim.34.2005.4.14.
- C.W. Coffmann and V.V. Garciaj, J. Food Technol., 12, 473 (1977); doi:10.1111/j.1365-2621.1977.tb00132.x.
- A. Idouraine, S.B. Yensen and C.W. Weber, J. Food Sci., 56, 1316 (1991); doi:10.1111/j.1365-2621.1991.tb04761.x.
- S. Seena and K.R. Sridhar, Food Res. Int., 38, 803 (2005); doi:10.1016/j.foodres.2005.02.007.
- C.F. Chau, P.C.K. Cheung and Y.S. Wong, J. Agric. Food Chem., 45, 2500 (1997); doi:10.1021/jf970047c.
- D.H. Chou and V. Morr, J. Am. Oil Chem. Soc., 56, 53A (1979); doi:10.1007/BF02671785.
- S. Nakai, J. Agric. Food Chem., 31, 676 (1983); doi:10.1021/jf00118a001.
- S.C. Hung and J.F. Zayas, J. Food Sci., 56, 1216 (1991); doi:10.1111/j.1365-2621.1991.tb04737.x.
- K. Surowka and M. Fik, Int. J. Food Sci. Technol., 27, 9 (1992); doi:10.1111/j.1365-2621.1992.tb01173.x.
- S.E. Fleming, F.W. Sosulski, A. Kilara and E.S. Humbert, J. Food Sci., 39, 188 (1974); doi:10.1111/j.1365-2621.1974.tb01019.x.
- S.E. Fleming, F.W. Sosulski, A. Kilara and E.S. Humbert, J. Food Sci., 39, 188 (1974); doi:10.1111/j.1365-2621.1974.tb01019.x.
- R.H. Schmidt, in ed.: J.P. Cherry, Gelation and Coagulation in Protein functionality in Foods; American Chemical Society, ACS Symposium series 147: Washington, DC, p. 131 (1981).
- S.K. Sathe and D.K. Salunkhe, J. Food Sci., 46, 71 (1981); doi:10.1111/j.1365-2621.1981.tb14533.x.
References
L.D. Satterlee, Food Technol., 35, 53 (1981).
E.C. Nwanekezi, O.C.G. Alawuba and C.I. Owuamanam, J. Food Sci. Technol., 31, 179 (1994).
R. Aluko and R.Y. Yada, Food Chem., 53, 259 (1995); doi:10.1016/0308-8146(95)93931-G.
AOAC, Official Methods of Analysis; Association of Official Analytical Chemists: Washington, DC, edn 15 (1990).
L. Were, L. Hettiarachchy and U. Kalapathy, J. Food Sci., 62, 821 (1997); doi:10.1111/j.1365-2621.1997.tb15463.x.
M. Carcea Bencini, J. Food Sci., 51, 1518 (1986); doi:10.1111/j.1365-2621.1986.tb13849.x.
S.K. Sathe, S.S. Deshpande and D.K. Salunkhe, Lebensm. Wiss. Technol., 16, 69 (1983).
A. Venktesh and V. Prakash, J. Agric. Food Chem., 41, 18 (1993); doi:10.1021/jf00025a005.
K.M. Hazra and S. Laskar, Acta Aliment., 34, 473 (2005); doi:10.1556/AAlim.34.2005.4.14.
C.W. Coffmann and V.V. Garciaj, J. Food Technol., 12, 473 (1977); doi:10.1111/j.1365-2621.1977.tb00132.x.
A. Idouraine, S.B. Yensen and C.W. Weber, J. Food Sci., 56, 1316 (1991); doi:10.1111/j.1365-2621.1991.tb04761.x.
S. Seena and K.R. Sridhar, Food Res. Int., 38, 803 (2005); doi:10.1016/j.foodres.2005.02.007.
C.F. Chau, P.C.K. Cheung and Y.S. Wong, J. Agric. Food Chem., 45, 2500 (1997); doi:10.1021/jf970047c.
D.H. Chou and V. Morr, J. Am. Oil Chem. Soc., 56, 53A (1979); doi:10.1007/BF02671785.
S. Nakai, J. Agric. Food Chem., 31, 676 (1983); doi:10.1021/jf00118a001.
S.C. Hung and J.F. Zayas, J. Food Sci., 56, 1216 (1991); doi:10.1111/j.1365-2621.1991.tb04737.x.
K. Surowka and M. Fik, Int. J. Food Sci. Technol., 27, 9 (1992); doi:10.1111/j.1365-2621.1992.tb01173.x.
S.E. Fleming, F.W. Sosulski, A. Kilara and E.S. Humbert, J. Food Sci., 39, 188 (1974); doi:10.1111/j.1365-2621.1974.tb01019.x.
S.E. Fleming, F.W. Sosulski, A. Kilara and E.S. Humbert, J. Food Sci., 39, 188 (1974); doi:10.1111/j.1365-2621.1974.tb01019.x.
R.H. Schmidt, in ed.: J.P. Cherry, Gelation and Coagulation in Protein functionality in Foods; American Chemical Society, ACS Symposium series 147: Washington, DC, p. 131 (1981).
S.K. Sathe and D.K. Salunkhe, J. Food Sci., 46, 71 (1981); doi:10.1111/j.1365-2621.1981.tb14533.x.