Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake
Journal article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Saetae D., Kleekayai T., Suntornsuk W., Jayasena V.
Publisher: Springer
Publication year: 2011
Journal: Food Science and Biotechnology (1226-7708)
Volume number: 20
Issue number: 1
Start page: 29
End page: 37
Number of pages: 9
ISSN: 1226-7708
eISSN: 2092-6456
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications. ฉ KoSFoST and Springer 2011.
Keywords
Functional property, Physic nut, Seed cake
Contact Information