Solubility Profile and Effects of pH-NaCl on the Emulsifying and Foaming Properties of Sandbox (Hura crepitan) Protein Concentrate and Isolate
| Main Authors: | Solana, O.I., Gbadamosi, S.O, Uthman-Akinhanmi, Y.O, Yangomodou, O.D, Olugbemi, M.T., Ige, M.M |
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| Format: | Article eJournal |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/3613535 |
Daftar Isi:
- This paper studied the effect of pH on protein solubility as well as effects of pH and NaCl between pH 2–10 and NaCl concentration of 0.0–1.0 M; respectively on the emulsifying and foaming properties of sandbox seed protein concentrate and isolate prepared; by soaking, cooking, fermenting, defatting, solubilizing and freeze drying analyzed using standard experimental procedures. The protein solubility of sandbox seed protein isolate was most soluble at pH10 (57.63%) and its concentrate was 64.68% at same pH, while at its isoelectric points (pH4) yielded 23.37% and 23.47% for the isolate and concentrate; respectively. The pH-emulsifying property profile of the proteins followed the trends of its pH-solubility profile and salt concentrations between 0.5 M and 1.0 M significantly (P<0.05) decreased the emulsifying property. However, foaming properties of the samples yielded good volumes as salt concentration increased from 0.0 - 0.5 M NaCl, and decreased at 1.0 M NaCl concentration