Functional properties of ?cotton protein.? II. Emulsifying properties of cotton protein isolates obtained by extraction with acid

1986 ◽  
Vol 22 (3) ◽  
pp. 331-333
Author(s):  
A. L. Li ◽  
A. N. Gurov ◽  
T. S. Yunusov ◽  
M. T. Turakhozhaev ◽  
T. T. Shakirov ◽  
...  
Keyword(s):  
Functional Properties ◽  
Emulsifying Properties ◽  
Protein Isolates

Note: Influence of pH on the Extraction Yield and Functional Properties of Macadamia (Macadamia Integrofolia) Protein Isolates

2004 ◽  
Vol 10 (4) ◽  
pp. 263-267 ◽  
Author(s):  
P. S. Bora ◽  
D. Ribeiro
Keyword(s):  
Functional Properties ◽  
Extraction Yield ◽  
Emulsifying Properties ◽  
Alkaline Ph ◽  
Protein Isolates ◽  
Ph Values ◽  
Macadamia Nut ◽  
Isoelectric Ph ◽  
Ph Range ◽  
Influence Of Ph

Three protein isolates from de-fatted macadamia nut kernel flour were prepared by extraction at acidic (pH2.0), neutral (pH7.2 with 0.2M phosphate buffer containing 0.5MNaCl) and alkaline (pH12.0) conditions. Extraction at pH2.0 solubilised nearly 52.0% of the proteins present in defatted macadamia flour, while extraction with buffer (pH7.2) and alkaline pH (12.0) solubilised about 83.0% of proteins. The yield of isoelectrically precipitated protein from acidic extract (pH2.0, isolate A) was about 65.2% and from neutral (isolate B) and alkaline extracts (isolate C) was slightly over 83.0% which accounted for 33.7, 69.1 and 69.4% of the proteins present in defatted flour. The protein content of the isolates was 80.1, 92.1 and 92.0% in A, B and C isolates respectively. The functional properties of these isolates were significantly different. Isolate A presented better solubility at pH below isoelectric pH, isolate C at pH above isoelectric pH and isolate B intermediate solubility at the pH range studied. Isolate B showed best water and oil absorption capacities followed by isolate C and least by isolate A. For each isolate, the emulsifying properties were also significantly different at different pH values.

Evaluation of the emulsifying properties of cottonseed protein isolates

2004 ◽  
Vol 18 (4) ◽  
pp. 631-637 ◽  
Author(s):  
E. Tsaliki ◽  
S. Pegiadou ◽  
G. Doxastakis
Keyword(s):  
Emulsifying Properties ◽  
Cottonseed Protein ◽  
Protein Isolates

Characterisation and functional properties of Australian rice protein isolates

2005 ◽  
Vol 41 (3) ◽  
pp. 283-290 ◽  
Author(s):  
Samson Agboola ◽  
Darren Ng ◽  
Dominic Mills
Keyword(s):  
Functional Properties ◽  
Protein Isolates ◽  
Rice Protein

scholarly journals Functional Properties of Alstonia scholaris Seed Protein Isolates

2014 ◽  
Vol 26 (7) ◽  
pp. 1969-1973
Author(s):  
Mita Dutta ◽  
Subrata Laskar ◽  
Pinak Dutta
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Protein Isolates ◽  
Alstonia Scholaris

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

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