Physicochemical Properties of Seed Protein Isolates from Pepper Meals by Pressure-Assisted and Conventional-Solvent Defatting

2021 ◽  
Author(s):  
Fengzhang Wang ◽  
Yan Ma ◽  
Yongtao Wang ◽  
Liang Zhao ◽  
Xiaojun Liao
Keyword(s):  
Physicochemical Properties ◽  
Functional Properties ◽  
Seed Protein ◽  
Protein Source ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties ◽  
Pepper Seed

Abstract: Pepper seed is one by-product in pepper processing, rich in protein, fat, and fiber, which is a new plant-based protein source. In this paper, the physicochemical and functional properties...

scholarly journals Physicochemical Characteristics of Yam Bean (Pachyrhizus erosus) Seed Proteins

2014 ◽  
Vol 3 (6) ◽  
pp. 168
Author(s):  
Abbas Kisambira ◽  
John H. Muyonga ◽  
Yusuf B. Byaruhanga ◽  
Phinehas Tukamuhabwa ◽  
Silver Tumwegamire ◽  
...  
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Foam Stability ◽  
Electrophoretic Pattern ◽  
Seed Proteins ◽  
Absorption Capacity ◽  
Protein Isolates ◽  
Pachyrhizus Erosus ◽  
Physicochemical And Functional Properties

<p>This study sought to determine the physicochemical and functional properties of yam bean (<em>Pachyrhizus erosus</em>) seed proteins. <em>Pachyrhizus erosus</em> seeds from two accessions (UYB 06 and UYB 07) were milled into flours and then defatted. A portion of the defatted flour was used for production of protein isolates and protein fractions. The physicochemical and functional properties, <em>in vitro</em> digestibility and electrophoretic pattern of the flour and protein isolate were determined. The results showed that albumins (53.3%) were the dominant protein fraction followed by globulins (18.7%), glutelins (8.8%) and prolamins (2.7%). Regarding functional properties, the <em>Pachyrhizus erosus</em> seed protein isolates exhibited 8% of least gelation concentration, water absorption capacity of 3.0 g g<sup>-1</sup>, oil absorption capacity of 0.8 g g<sup>-1</sup>, protein solubility of 81.0%, foaming capacity of 37.1%, foam stability of 73.8%, emulsion activity of 13.8% and emulsion stability of 9.2%. <em>In vitro</em> protein digestibility of the raw and cooked beans was 87.6% and 84.3%, respectively. The electrophoretic pattern of<em> Pachyrhizus erosus</em> protein showed major bands corresponding to molecular weight 13.3, 15, 29.8, 54.4 and above 84.7 kDa. The results, suggest that <em>Pachyrhizus erosus </em>seed protein has potential for use in both food and non-food applications such as films and coating.</p>

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

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

2014 ◽  
Vol 36 ◽  
pp. 123-129 ◽  
Author(s):  
Xuan-Hui He ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Guan-Li Zhao ◽  
Qiang Wang ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Peanut Protein ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties

scholarly journals Structural, physicochemical and functional properties of Semen Ziziphi Spinosae protein

RSC Advances ◽  
2020 ◽  
Vol 10 (49) ◽  
pp. 29555-29566
Author(s):  
Hongyin Zhang ◽  
Shuai Shao ◽  
Rongxin Han ◽  
Rongrong Zhang ◽  
Xintong Ma ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Source ◽  
Plant Protein ◽  
Processing Properties ◽  
Physicochemical And Functional Properties

We determined and analyzed the structural, physicochemical and functional properties of Semen Ziziphi Spinosae protein. It shows that SZSP has good processing properties and can become a new plant protein source.

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