Functional properties of protein preparations from amaranth seeds in model system |
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Authors: | Sándor Tömösközi Lilla Gyenge Ágnes Pelcéder János Varga Tibor Abonyi Radomir Lásztity |
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Affiliation: | (1) Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Műegyetem rkp. 3, 1111 Budapest, Hungary |
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Abstract: | The gross chemical composition and functional properties (solubility, emulsifying and foaming properties) of different amaranth
protein preparations were studied in model systems and were compared to those of casein and soy protein isolates. Preparations
of alkaline-soluble total protein, albumin, globulin, and glutelin-like alkaline-soluble residual protein were produced from
two different types of defatted amaranth meals by extraction and fractionation. Although similarity can be shown between protein
patterns of legumes (including soy) and amaranth, the emulsifying and foaming properties of amaranth protein preparations
are relatively poor in comparison to the reference proteins, except foaming properties of albumin preparations. Nevertheless,
taking in mind that these properties depend on interactions with other food components and textural requirements of individual
food products, the amaranth protein preparations may be treated as potential protein sources and food ingredients. |
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Keywords: | Amaranth Protein preparations Albumin Globulin Glutelin Functional properties |
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