Functional properties of proteins isolated from phorbol ester-free physic nut (Jatropha curcas L.) seed cake

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Saetae D., Suntornsuk W.

ผู้เผยแพร่: Springer

ปีที่เผยแพร่ (ค.ศ.): 2012

วารสาร: Food Science and Biotechnology (1226-7708)

Volume number: 21

Issue number: 4

หน้าแรก: 1179

หน้าสุดท้าย: 1185

จำนวนหน้า: 7

นอก: 1226-7708

eISSN: 2092-6456

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866108599&doi=10.1007%2fs10068-012-0154-6&partnerID=40&md5=a43dd5aea0396be4e4c58fee05f8fc65

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Phorbol ester-free physic nut (Jatropha curcas L.) seed cake is a nutritious protein source. Functional properties of the protein isolates obtained from various protein precipitation methods were investigated. Proteins isolated from the seed cake by ammonium sulfate gave the highest yield. The solubility of all proteins increased with increasing pH with their maximum and minimum solubility at pH of 12. 0 and 4. 0, respectively. The protein prepared by ethanol provided the maximum water holding capacity (3. 34 mL water/g protein). The oil binding capacities of all proteins were 1. 96-2. 03 mL oil/g protein. The protein precipitated by ethanol showed higher emulsion activity and stability than that precipitated by acetone and ammonium sulfate. The protein obtained from ammonium sulfate gave the highest foam capacity, while the protein from acetone had the highest foam stability. Different functional properties of the proteins were achieved by various protein precipitation methods. The protein isolate obtained from each method could serve as a food ingredient applied to food products requiring a specific functional property. ฉ 2012 The Korean Society of Food Science and Technology and Springer Netherlands.

คำสำคัญ

Functional property, Physic nut