Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration

Khalid, E.K; Babiker, Elfadıl E.; Tinay, Abdullahi H. El

doi:10.1016/s0308-8146(02)00555-1

Cited by 150 publications

(111 citation statements)

References 20 publications

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“…The effective mechanisms of ionic strength on protein solubility include electrostatic interactions, solvent effect, salting-in and salting-out effect (Davis et al 2007). In comparison with other research reports, the solubility of walnut protein isolates (35.2%) in distilled water with 0 M sodium chloride was higher than that of Brassica carinata protein isolates (32%) (Pedroche et al 2004), sesame protein isolate (33%) (Khalid et al 2003) and cowpea protein isolate (32%) (Ragab et al 2004). However, the solubility of walnut protein concentrates (32.5%) in distilled water with 0 M sodium chloride was lower than that of walnut protein isolates.…”

Section: Resultscontrasting

confidence: 71%

“…In 0.4 M sodium chloride, the highest EA values of walnut protein isolates, concentrates and DWF were observed (60.2%, 63.6% and 60.8%, respectively), which increased by 9.3%, 11.3% and 7.1% compared with that at 0 M sodium chloride. With 0 M sodium chloride, EA values of walnut protein isolates, concentrates and DWF was 50.9%, 52.3% and 52.7%, respectively, which were comparable to cowpea protein isolate (Ragab et al 2004), sesame protein isolate (Khalid et al 2003). This is in agreement with Kinsella et al (1985), who stated that the emulsifying capacity of proteins tends to decrease as protein concentration is increased, and this is also consistent with the similar reported observations on winged bean protein concentrate (Sathe et al 1982), and sunflower protein isolate (Lin et al 1974).…”

Section: Resultsmentioning

confidence: 62%

“…Also, the initial increase in salt concentration, up to 0.6 M, enhanced FC and FS of walnut protein isolates and concentrates and DWF, after which further increase in salt concentration from 0.6 M to 1.0 M reduced FC and FS progressively. By contrast, walnut protein isolates showed higher FC and FS values in distilled water than that of sesame protein isolate (Khalid et al 2003) and cowpea protein isolate (Ragab et al 2004). Initial increase in foaming properties might be attributed to increase in protein solubility at these salt concentrations.…”

Section: Resultsmentioning

confidence: 80%

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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: Resultscontrasting

confidence: 71%

Section: Resultsmentioning

confidence: 62%

Section: Resultsmentioning

confidence: 80%

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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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“…Esses testes permitiram estabelecer os parâmetros iniciais ideais para a extração da proteína da farinha. 20,23 . Por outro lado, 60,61% da proteína foi solubilizada no pH 1,0 e 68% no pH 11,0.…”

Section: Efeitos Das Variáveis Na Extraçãounclassified

“…Por outro lado, 60,61% da proteína foi solubilizada no pH 1,0 e 68% no pH 11,0. Comportamento similar foi registrado para gergelim 19,20 , tremoço 1,38 e feijão locust 21 .…”

Section: Efeitos Das Variáveis Na Extraçãounclassified

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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Protein Solubilization

Sathe

Zaffran

Gupta

et al. 2018

J Americ Oil Chem Soc

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To address the anticipated global need for increased protein supply for human nutrition, particularly for developing and underdeveloped regions, concerted efforts are required. Although animal proteins satisfy nutrition needs, they may not be acceptable to all consumers either due to their cost or dietary restrictions followed by the consumer. Soybean has served as a nonanimal protein source; however, alternative protein sources will need to be cultivated and explored in the future to satisfy anticipated increased global needs. To effectively utilize a food protein source, separation of proteins from the nonprotein components present in that source is often needed or desired. Such separation requires understanding of protein properties and interactions of the protein with its environment. In chemical separation processes, protein solubility is a critical property as it often governs protein preparation and utilization and is the focus of this review. Emphasis is on nontraditional protein sources. J Am Oil Chem Soc (2018) 95: 883-901 884 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 1:100 c 2-98 Thompson, 1977 885 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901

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Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration

Cited by 150 publications

References 20 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

Protein Solubilization

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