Characterization and functional properties of proteins isolated from flaxseed cake and sesame cake

M. Elsorady
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引用次数: 4

Abstract

Flaxseed protein isolate (FPI) and sesame protein isolate (SPI) were extracted from flaxseed and sesame cake as by-products, and their functional properties (water holding and fat absorption capacities, bulk density, least gelling concentration, solubility, and emulsifying properties) were determined. Bulk density of the SPI (0.162 g/ml) was lower than that of the FPI (0.175 g/ml). The water absorption capacity of the FPI (305.66%) was higher than that of the SPI (288.93%). The oil absorption capacity and least gelling capacity of the FPI and SPI were 127.48, 3.6, 134.39, and 5%, respectively. The least solubility occurred at pH 4.0 and it was 24.54, 9.56% for FPI and SPI, respectively. Levels of pH and salt concentrations were used as dependent variables for the characterization of emulsifying capacity, activity, and emulsion stability, as well as foaming capacity and foam stability. The addition of NaCl at concentrations up to 1.0 M improved these characteristics. The SPI and FPI had a minimum emulsion capacity (74.54 and 100.20 ml oil/g protein, respectively) and a minimum foam capacity (14.25 and 17.35 %, respectively) at pH 4. The FPI and SPI were found to be highly soluble at acidic and alkaline pH and their emulsifying and foaming properties were high. Moreover, their bulk density, water absorption, and fat absorption capacities and least gelling capacity properties were good. Therefore, the FPI and SPI can be used in food formulation systems.
亚麻籽饼和芝麻饼分离蛋白的性质及功能特性
以亚麻籽和芝麻饼为副产物,分别提取亚麻籽分离蛋白(FPI)和芝麻分离蛋白(SPI),测定其功能特性(持水吸脂能力、体积密度、最小胶凝浓度、溶解度和乳化性能)。SPI的堆积密度(0.162 g/ml)低于FPI的堆积密度(0.175 g/ml)。FPI的吸水率(305.66%)高于SPI(288.93%)。FPI和SPI的吸油量和最小胶凝量分别为127.48、3.6、134.39和5%。FPI和SPI在pH为4.0时溶解度最低,分别为24.54%和9.56%。pH值和盐浓度作为表征乳化能力、活性和乳液稳定性以及发泡能力和泡沫稳定性的因变量。添加浓度为1.0 M的NaCl改善了这些特性。在pH为4时,SPI和FPI的乳化量最小(分别为74.54和100.20 ml油/g蛋白),泡沫量最小(分别为14.25%和17.35%)。结果表明,FPI和SPI在酸性和碱性条件下均具有高溶性,且具有良好的乳化和发泡性能。此外,它们的容重、吸水、吸脂性能和最小胶凝性能都很好。因此,FPI和SPI可用于食品配方系统。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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16
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12 weeks
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