Functional Properties of Select Edible Oilseed Proteins

Abstract

Borate saline buffer (0.1 M, pH 8.45) solubilized proteins from almond, Brazil nut, cashew nut, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content, on a dry weight basis, of the lyophilized preparations ranged from 69.23% (pine nut) to 94.80% (soybean). Isolated proteins from Brazil nut had the lightest and hazelnut the darkest color. Isolated proteins exhibited good solubility in aqueous media. Foaming capacity (<40% overrun) and stability (<1 h) of the isolated proteins were poor to fair. Almond proteins had the highest viscosity among the tested proteins. Oil-holding capacity of the isolated proteins ranged from 2.8 (macadamia) to 7 (soybean) g of oil/g of protein. Least gelation concentrations (% w/v) for almond, Brazil nut, cashew, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean were, respectively, 6, 8, 8, 12, 20, 12, 10, 14, 14, and 16.

Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

“…The colour a and b values, respectively are indicative of redness and yellowness. These values depend on the combination of several components including quantity of total phenolics, colouring pigments and minerals and type of phenolic compounds (Sharma et al 2010). The a values (redness) of DHC and DHCP (5.34 and 5.28) were not significantly different (p>0.05).…”

“…WAC of peanut (n=2) flour and peanut protein concentrate had 1.0 and 0.83 ml/g, respectively. Similarly, Sharma et al (2010) reported that the oil absorption capacity of protein preparations absorbed more than twice own weight, ranging from 2.8 (macadamia) to 7 (soybean) g of oil/g of protein and hazelnut protein exhibited fat absorption capacity of~3 g/g of protein.…”

“…Also at neutral pH, the solubility of DHF and DHC were similar. Sharma et al (2010) reported the hazelnut protein solubility around 8-10 mg protein/ml. In our study, protein solubility of DHF and DHC found as 15 and 11 mg protein/100 mg flour/cake, respectively.…”

“…Extraction of nut seed lipids provides the defatted flours that it may also be used as ingredients or in the preparation of protein concentrates/isolates (Sharma et al 2010). Proteins are important in the food processing and product formulations.…”

“…Nut proteins have been studied by a number of investigators, such as peanut protein (Yu et al 2007), almond protein (Sze-Tao and Sathe 2000), cashew nut protein (Ogunwolu et al 2009) and Chilean hazelnut protein (Moure et al 2002). But there are only a few studies (Sharma et al 2010) about the hazelnut protein concentrates and their functional properties in the literature.…”