On the functional properties of globulin and albumin protein fractions and flours of African locust bean ()

Lawal, Olayide S.; Adebowale, Kayode O.; Ogunsanwo, B.M.; Sosanwo, O.; Bankole, S. A.

doi:10.1016/j.foodchem.2004.08.043

Cited by 98 publications

(106 citation statements)

References 42 publications

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“…At low salt concentration, hydrated salt ions binding weakly to charged groups of protein did not affect the hydration shell of charged groups of the protein; at high salt concentration, much of the existing water was bound to salt ions; meanwhile the intermolecular interactions of proteins were strengthened and this caused dehydration of protein and reduction in WAC (Lawal et al 2005).…”

Section: Resultsmentioning

confidence: 97%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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Chemical composition, molecular weight distribution, secondary structure and effect of sodium chloride concentration on functional properties of walnut protein isolates, concentrates and defatted walnut flour were study. Compared with walnut protein concentrates (75.6%) and defatted walnut flour (52.5%), walnut protein isolates contain a relatively high amount of protein (90.5%). The yield of walnut protein isolates and concentrates was 43.2% and 76.6%, respectively. In molecular weight distribution study, Walnut protein isolates showed one peak with molecular weight of 106.33 KDa (100%) and walnut protein concentrates showed four peaks with molecular weight of 16,725 KDa (0.8%),104.943 KDa(63.9%), 7.3 KDa (11.4%), 2.6 KDa (23.9%). The secondary structure of walnut protein isolates was similar to that of walnut protein concentrates, but was differ from that of defatted walnut flour. The addition of sodium chloride (0~1 M) could improve the functionality of walnut protein concentrates, isolates and defatted walnut flour. The maximum solubility, water absorption capacity, emulsifying properties and foaming properties of walnut protein isolates, concentrates and defatted walnut flour were at sodium chloride solutions of 1.0 M, 0.6 M, 0.4 M, 0.6 M, respectively. The solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates (35.2%). The maximum solubility of walnut protein isolates, concentrates and defatted walnut flour in solution were 36.8%, 33.7% and 9.6% at 1.0 M sodium chloride solutions, respectively. As compared with other vegetable proteins, walnut protein isolates and concentrates exhibited better emulsifying properties and foam stability.

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Section: Resultsmentioning

confidence: 97%

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Mao

Hua

2012

J Food Sci Technol

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“…Os resultados permitiram sugerir que: 1) a geleifi cação dos IP, sofreram infl uência do pH independentemente das condições de extração (pH 10,0 ou 11,5); 2) as regiões ácidas e alcalinas necessitaram de uma concentração maior de proteína para a formação do gel, fenômeno semelhante relatado para feijão locust 21,22 e feijão Jack 2 . De acordo com CLARK et al 9 , o pH afeta a natureza das cargas de cadeias laterais de aminoácidos da proteína, alterando sua solubilidade e afetando diretamente a capacidade de formação do gel.…”

Section: Propriedades De Geleifi Caçãounclassified

“…Esse mesmo fenômeno foi relatado por ADEBOWALE e LAWAL 2 , LAWAL 21 e LAWAL et al 22 . A Figura 3b também indica que, na concentração de 0,2 e 0,5 mol.…”

Section: Propriedades De Geleifi Caçãounclassified

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

Fontanari¹,

Jacon²,

Pastre³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoIsolados protéicos (IPs) foram obtidos a partir da farinha da semente de goiaba (Psidium guajava) por extração a diferentes pHs seguido de precipitação isoelétrica (pI 4,5). As condições para o preparo do IP foram defi nidas a partir da curva de solubilidade, em pH 10,0 e 11,5, na ausência de NaCl e em temperatura de 25 ± 3 °C. Essas condições levaram a um rendimento na extração de 45,19 e 66,23%, e teor protéico de 96,4 e 93,5% para IP 10,0 e 11,5, respectivamente. Capacidade de absorção de água e óleo de 1,05 ± 0,07 e 2,30 ± 0,01 mL.g -1 proteína e 1,65 ± 0,07 e 1,70 ± 0,07 mL.g -1 proteína foram obtidos, respectivamente, para IP 10,0 e IP 11,5. Não foram observadas diferenças entre os IPs quanto à atividade e estabilidade de emulsão, atingindo valores similares e superiores ao IP de outras sementes. Formação de gel, em pH neutro e ausência de sal, exigiram concentrações de 8 e 10% para IP 10,0 e IP 11,5, respectivamente. Maior capacidade de formação de espuma foi obtida para IP 10,0 em pH neutro e alcalino, apresentando valores de até 90% do volume inicial, por outro lado, para estabilidade de espuma, ambos IPs apresentaram boas propriedades até duas horas após a formação da espuma. Palavras-chave: Psidium guajava; semente de goiaba; propriedades funcionais; isolado protéico (IP). AbstractProtein isolates (PIs) were obtained from the guava seed fl our (Psidium guajava) by extracting different pHs followed by isoelectric precipitation (pH 4.5). The conditions for preparation of the PIs were defi ned from the solubility curve at pH 10.0 and 11.5, in the absence of NaCl and a temperature of 25 ± 3 °C. These conditions obtained protein isolated (PI) with extraction yield of 45.19 and 66.23%, with protein content of 96.4 and 93.5% for PI 10.0 and 11.5, respectively. The water and oil absorption capacity of 1.05 ± 0.07 and 2.30 ± 0.01 mL.g -1 protein and 1.65 ± 0.07 and 1.70 ± 0.07 mL.g -1 protein, respectively; were obtained for PI 10.0 and PI 11.5. Differences among the PIs regarding the emulsion activity and stability were not observed, reaching similar and higher values compared to IP of other seeds. The gel formation in neutral pH and salt absence require concentrations of 8 and 10% to PI 10.0 and PI 11.5, respectively. The highest foam formation was observed for PI 10.0 in neutral and alkaline pH, and it showed a capacity of up to 90% of the initial volume; however for the foam stability both IPs showed good properties of up to two hours after foam formation.

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“…Las GI presentaron valores de solubilidad similares a los reportados para la misma fracción de frijol rojo (84%) (Meng & Ma, 2002) y algarrobo africano (62%) (Lawal, Adebowale, Ogunsanwo, Sosanwo, & Bankole, 2005). Mientras que las AI presentaron solubilidad entre 22,7-35,6%, con diferencia estadísticamente significativa (p < 0,05) debido al pH, menor a la reportada para albúminas de Ginkgo biloba (70%) (Deng et al, 2011) y algarrobo africano (65%) (Lawal et al, 2005).…”

Section: Resultados Y Discusionesunclassified

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

Sánchez-Mendoza

Ruíz-Ruíz

Dávila-Ortíz

et al. 2017

CyTA - Journal of Food

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RESUMENSe evaluaron las propiedades tecnofuncionales y biológicas de harina, aislado proteico, albúminas y globulinas de semillas de Inga paterno, incluyendo solubilidad proteica, capacidad de absorción de agua y aceite, capacidad espumante y emulsionante, poder reductor de hierro (FRAP) y capacidad inhibitoria de la Enzima Convertidora de Angiotensina (ECA-I). Los resultados muestran que las globulinas presentan mayor solubilidad proteica, capacidad emulsionante y de absorción de aceite; mientras que las albúminas mejor capacidad de absorción de agua, mientras que el aislado proteico mostro mejor capacidad espumante. Estas propiedades fueron dependientes del pH. El FRAP fue de entre 3 y 30% de (0,1-0,3 mg proteína/mL) en todas las muestras, mientras que la actividad de inhibitoria de la ECA-I (0,3 mg proteína/mL) se presentó en harina y aislado proteico, existiendo diferencia estadísticamente significativa (p < 0,05) debido al tratamiento en ambos ensayos. La incorporación de proteínas de semillas de Inga paterno a formulaciones alimenticias podría mejorar sus propiedades tecnofuncionales y su actividad biológica.Techno-functional and biological properties of flour, isolated and majority protein fractions from seeds of Inga paterno ABSTRACT Inga paterno seeds techno-functional and biological properties of flour, protein isolate, albumins and globulins were evaluated. Protein solubility, water and oil absorption capacity, foaming and emulsifying capacity and stability, FRAP and inhibitory capacity ACE-I were including. Globulins had the highest protein solubility, emulsifying capacity and fat absorption capacity; while albumins showed better water absorption capacity. Protein isolate had higher values at foaming capacity. Techno-functional properties were pH dependent. The tested samples showed values between 3 and 30% of FRAP (0.1-0.3 mg protein/mL). Furthermore, flour and protein isolate showed inhibitory activity of ACE-I (0.3 mg protein/mL). Incorporation of Inga paterno proteins seed to food formulations could improve its techno-functional properties and biological activity. ARTICLE HISTORY

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On the functional properties of globulin and albumin protein fractions and flours of African locust bean ()

Cited by 98 publications

References 42 publications

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Chemical composition, molecular weight distribution, secondary structure and effect of NaCl on functional properties of walnut (Juglans regia L) protein isolates and concentrates

Isolado protéico de semente de goiaba (Psidium guajava): caracterização de propriedades funcionais

Propiedades tecnofuncionales y biológicas de harina, aislado y fracciones proteicas mayoritarias de semillas deInga paterno

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