Journal
FOOD BIOPHYSICS
Volume 4, Issue 4, Pages 347-352Publisher
SPRINGER
DOI: 10.1007/s11483-009-9133-8
Keywords
Hofmeister salts; Protein concentrate; Functional properties; Jack bean
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Funding
- Alexander von Humboldt foundation of Germany
- Abdus Salam International Centre for Theoretical Physics Trieste
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A protein concentrate was prepared from the seeds of jack bean (Canavalia ensiformis), and the influence of selected Hofmeister salts on functional properties of the protein concentrate was investigated. Results indicated that kosmotropic salts (Na2SO4, NaCl, NaBr) improved water absorption capacity and least gelation concentration of the proteins more than chaotropic salts (NaI, NaClO4, NaSCN) did. The reduction in water absorption capacity followed the Hofmeister trend (Na2SO4 > NaCl > NaBr > NaI > NaClO4 > NaSCN). However, a reverse trend was observed with the foaming and emulsifying properties. These findings are insightful in understanding the structure-property relations of the concentrate.
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