Effect of pH on Protein Extraction from Mahaleb Kernels and Functional Properties of Resulting Protein Concentrate
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
De Gruyter
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aims of this research were to examine the effect of pH on extraction of proteins from mahaleb (Prunus mahaleb L.) kernels, and to investigate the functional properties of resulting protein concentrate. The optimum pH values for the protein extraction and precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate containing 92.73% dry matter, 6.29% ash, 6.02% carbohydrate, 1.42% fat and 73.11% protein was produced by using these extraction and precipitation pH values. Water-holding capacity, oil-holding capacity and the least gelling concentration of the protein concentrate were 2.81 g water/g, 1.66 g oil/g and 12%, respectively. Moreover, emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 27.21 m2/g, 81.05 min, 43.75% and 71.33% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products. © 2019 Walter de Gruyter GmbH, Berlin/Boston.
Açıklama
Anahtar Kelimeler
chemical properties, functional properties, mahaleb kernel, protein concentrate
Kaynak
International Journal of Food Engineering
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
