scholarly journals Functional Properties of Alstonia scholaris Seed Protein Isolates

2014 ◽  
Vol 26 (7) ◽  
pp. 1969-1973
Author(s):  
Mita Dutta ◽  
Subrata Laskar ◽  
Pinak Dutta
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Protein Isolates ◽  
Alstonia Scholaris

Physicochemical Properties of Seed Protein Isolates from Pepper Meals by Pressure-Assisted and Conventional-Solvent Defatting

2021 ◽  
Author(s):  
Fengzhang Wang ◽  
Yan Ma ◽  
Yongtao Wang ◽  
Liang Zhao ◽  
Xiaojun Liao
Keyword(s):  
Physicochemical Properties ◽  
Functional Properties ◽  
Seed Protein ◽  
Protein Source ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties ◽  
Pepper Seed

Abstract: Pepper seed is one by-product in pepper processing, rich in protein, fat, and fiber, which is a new plant-based protein source. In this paper, the physicochemical and functional properties...

Preparation, composition and functional properties of pennycress (Thlaspi arvense L.) seed protein isolates

2014 ◽  
Vol 55 ◽  
pp. 173-179 ◽  
Author(s):  
Mila P. Hojilla-Evangelista ◽  
Gordon W. Selling ◽  
Mark A. Berhow ◽  
Roque L. Evangelista
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Protein Isolates ◽  
Thlaspi Arvense

Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates

2001 ◽  
Vol 74 (4) ◽  
pp. 455-462 ◽  
Author(s):  
T.A El-Adawy ◽  
E.H Rahma ◽  
A.A El-Bedawey ◽  
A.F Gafar
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Protein Isolates ◽  
Lupin Seed ◽  
Nutritional Potential

scholarly journals Functional Properties of Defatted Roselle (Hibiscus sabdariffa L.) Seeds Protein and Its Hydrolysates

2019 ◽  
pp. 1-9
Author(s):  
Fatoumata Tounkara ◽  
Issiaka Togola ◽  
Lassana Sissoko ◽  
Mah Moutaga Fane ◽  
Nouhoum Diarra ◽  
...  
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Partial Replacement ◽  
High Price ◽  
Protein Isolates ◽  
Soluble Peptide ◽  
Seed Flour ◽  
Egg Albumen ◽  
Emulsifying Capacity ◽  
Water Holding

Aim: The purpose of this study was to evaluate the functional properties of Roselle seed protein isolates and its hydrolysates. Place and Duration of Study: The Roselle seeds were collected in Koutiala (Mali), in November 2018. All analysis were conducted in the Faculty of Sciences and Technics, particularly in the Laboratory of Plant and Food Biochemistry and Biotechnology from January to June 2019.   Methodology: The effect of enzymatic hydrolysis on the functional properties of Roselle seed protein (RSP) was investigated. Defatted Roselle seed flour was used to extract the protein isolates. The protein was digested for 2 hours and 3 hours using pepsin followed by pancreatin. Results: The 2 hours and 3 hours Roselle seed protein hydrolysates (RSPH2, RSPH3) compare to RSPI, exhibited a good foaming capacity of 300, 315 and 165% respectively. The water holding capacity (WHC) of the RSPI, RSPH2 and the RSPH3 were 2, 2.5 and 2.2 ml/g respectively. The oil holding capacity ranged from 5.75 to 5.32 ml/g, the emulsifying capacity of the RSPH2 was higher than that of the RSPH3 and the RSPI, 105, 97 and 82 ml/g respectively. Conclusion: The ability of pepsin and pancreatin hydrolysates to be functional is primarily due to their soluble peptide content. The samples have good functional properties. These results proposed that pepsin and pancreatin hydrolysates could be useful as whole or partial replacement of high-price materials such as egg albumen and casein.

scholarly journals Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

2014 ◽  
Vol 3 (6) ◽  
pp. 168
Author(s):  
Abbas Kisambira ◽  
John H. Muyonga ◽  
Yusuf B. Byaruhanga ◽  
Phinehas Tukamuhabwa ◽  
Silver Tumwegamire ◽  
...  
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Foam Stability ◽  
Electrophoretic Pattern ◽  
Seed Proteins ◽  
Absorption Capacity ◽  
Protein Isolates ◽  
Pachyrhizus Erosus ◽  
Physicochemical And Functional Properties

<p>This study sought to determine the physicochemical and functional properties of yam bean (<em>Pachyrhizus erosus</em>) seed proteins. <em>Pachyrhizus erosus</em> seeds from two accessions (UYB 06 and UYB 07) were milled into flours and then defatted. A portion of the defatted flour was used for production of protein isolates and protein fractions. The physicochemical and functional properties, <em>in vitro</em> digestibility and electrophoretic pattern of the flour and protein isolate were determined. The results showed that albumins (53.3%) were the dominant protein fraction followed by globulins (18.7%), glutelins (8.8%) and prolamins (2.7%). Regarding functional properties, the <em>Pachyrhizus erosus</em> seed protein isolates exhibited 8% of least gelation concentration, water absorption capacity of 3.0 g g<sup>-1</sup>, oil absorption capacity of 0.8 g g<sup>-1</sup>, protein solubility of 81.0%, foaming capacity of 37.1%, foam stability of 73.8%, emulsion activity of 13.8% and emulsion stability of 9.2%. <em>In vitro</em> protein digestibility of the raw and cooked beans was 87.6% and 84.3%, respectively. The electrophoretic pattern of<em> Pachyrhizus erosus</em> protein showed major bands corresponding to molecular weight 13.3, 15, 29.8, 54.4 and above 84.7 kDa. The results, suggest that <em>Pachyrhizus erosus </em>seed protein has potential for use in both food and non-food applications such as films and coating.</p>

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