Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 +/- 0.16% moisture, 3.31 +/- 0.17% ash, 2.94 +/- 0.36% carbohydrate, 1.93 +/- 0.16% lipid, and 80.48 +/- 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 +/- 0.09g water/g, 1.73 +/- 0.17g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 +/- 2.50m(2)/g, 37.49 +/- 2.41min, 35.00 +/- 3.54% and 71.80 +/- 7.25% (after 30min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.
Açıklama
Anahtar Kelimeler
Sour cherry kernel, Protein concentrate, Chemical properties, Functional properties
Kaynak
Journal Of Food Science And Technology-Mysore
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
56
Sayı
6
