期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 50, 期 5, 页码 1095-1101出版社
WILEY
DOI: 10.1111/ijfs.12746
关键词
Acid precipitation; bambara groundnut; functional properties; landrace; protein concentrate; salt solubilisation
Functional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26-27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisation method (yield: 25%, protein content: 57%). Functional properties of proteins were more influenced by the methods of preparation rather than the landraces. Protein concentrate prepared by salt solubilisation method showed higher emulsifying (63-66%), foaming (53-57%), water (1.4-2.0mgmL(-1)) and oil absorption properties (2.2-2.6mgmL(-1)) than the acid-precipitated concentrates (53-57%, 63-66%, 2.0-2.7mgmL(-1), 1.4-1.7mgmL(-1)). The foaming capacity and stability of all the protein concentrates decreased with increasing pH from 3 to 8. Salt solubilisation may be the most appropriate method for the enhanced functionality and utilisation of bambara groundnuts' protein concentrates.
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