Journal
FOOD CHEMISTRY
Volume 215, Issue -, Pages 417-424Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.08.002
Keywords
Extraction method; Protein concentrate; Flaxseed; Pea; Physicochemical/emulsifying property
Funding
- University of Otago, Dunedin, New Zealand
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Physicochemical (zeta potential (zeta), conductivity, surface hydrophobicity (H-0), protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polydispersity (PDI), emulsifying activity (EAI), and stability (ESI) indexes) properties of alkali-(A-FPC), enzymatic-(E-FPC), and enzymatic-solvent-(ES-FPC) extracted protein concentrates from flaxseed meal (FM) were investigated and compared to commercial pea protein concentrate (PPC). The yield, composition, and properties of the protein concentrates were significantly influenced by the methods of extraction. All emulsions were similar in polydispersity with mono-modal droplet distribution and size of <= 0.43 mu m that carried a net negative charge at neutral conditions (pH 7.0). A-FPC showed significantly higher H-0 (66.14) than that of ES-FPC (52.63), and E-FPC (43.27) and was comparable to PPC (68.47). The highest solubility was found for E-FPC followed by A-FPC at neutral pH. A-FPC displayed significantly (p < 0.05) the highest EC (87.91%), EAI (87.18 m(2)/g) and ESI (12.51 min) compared to the other protein concentrates. (C) 2016 Elsevier Ltd. All rights reserved.
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