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Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces
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Abimbola K. Arise Eric O. Amonsou Oluwatosin A. Ijabadeniyi 《International Journal of Food Science & Technology》2015,50(5):1095-1101
Functional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisation method (yield: 25%, protein content: 57%). Functional properties of proteins were more influenced by the methods of preparation rather than the landraces. Protein concentrate prepared by salt solubilisation method showed higher emulsifying (63–66%), foaming (53–57%), water (1.4–2.0 mg mL?1) and oil absorption properties (2.2–2.6 mg mL?1) than the acid‐precipitated concentrates (53–57%, 63–66%, 2.0–2.7 mg mL?1, 1.4–1.7 mg mL?1). The foaming capacity and stability of all the protein concentrates decreased with increasing pH from 3 to 8. Salt solubilisation may be the most appropriate method for the enhanced functionality and utilisation of bambara groundnuts’ protein concentrates. 相似文献
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Oladunjoye Adebola Olubukola Singh Suren Ijabadeniyi Oluwatosin Ademola 《Food science and biotechnology》2016,25(5):1491-1496
Food Science and Biotechnology - The biocontrol of Listeria monocytogenes on fresh-cut tomato using nisin and organic acids was investigated. Fresh-cut samples inoculated with 108 CFU/mL of L.... 相似文献
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