Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates

Results for the effect of extraction pH and pH treatment on the functional, physicochemical, rheological and thermal characteristics of amaranth protein isolates (APIs) are reported in this study. Four amaranth protein isolates (P1, P2, P3 and P4) were prepared by varying the extraction pH (9-11). These four protein isolate samples were further treated at pH values from 3 to 9. The total protein content and purity of protein isolates were found to be higher for P1 than P2, P3 and P4 samples. The particle size of P1 was significantly (p <= 0.05) higher (299.68 mu m) than other samples. Solubility, emulsifying capacity and stability, foaming properties, water and oil binding capacities were higher for the P1 sample treated at pH 9. Gelation characteristics like storage modulus (G') and loss modulus (G '') were higher for P1 samples. APIs obtained at extraction pH 9 (P1) also exhibited better thermal properties in comparison with other three samples.

Automated summary

The study revealed significant effects of extraction pH and pH treatment on the characteristics of amaranth protein isolates. P1 sample exhibited superior properties compared to P2, P3, and P4 samples in terms of protein content, particle size, solubility, emulsifying capacity, foaming properties, and gelation characteristics. Additionally, APIs obtained at extraction pH 9 (P1) showed better thermal properties than the other three samples.