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Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration

Ulloa, José A ; Rosas-Ulloa, Petra ; Ulloa-Rangel, Blanca E

Journal of the science of food and agriculture, 2011-02, Vol.91 (3), p.572-577 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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Título:
Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration
Autor: Ulloa, José A ; Rosas-Ulloa, Petra ; Ulloa-Rangel, Blanca E
Assuntos: Aqueous chemistry ; Aqueous solutions ; Biological and medical sciences ; Carthamus tinctorius - chemistry ; Emulsifying Agents - chemistry ; Emulsions - chemistry ; Extraction processes ; Flowers & plants ; Food industries ; Food Technology ; functional properties ; Fundamental and applied biological sciences. Psychology ; Gels ; Glucose - chemistry ; Hydrogen-Ion Concentration ; Meals ; physicochemical properties ; Plant Proteins - chemistry ; Plant Proteins - isolation & purification ; Proteins ; safflower protein isolate ; Seeds - chemistry ; Ultrafiltration ; Water - chemistry
É parte de: Journal of the science of food and agriculture, 2011-02, Vol.91 (3), p.572-577
Notas: http://dx.doi.org/10.1002/jsfa.4227
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ArticleID:JSFA4227
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Descrição: BACKGROUND: The protein isolate obtained from safflower meal by aqueous extraction and ultrafiltration was evaluated for its physicochemical and functional properties. RESULTS: Protein, ash and moisture contents of the safflower protein isolate were 901, 51 and 45 g kg⁻¹ respectively. Its water and oil absorption capacities were 2.22 mL H₂O g⁻¹ protein and 2.77 mL oil g⁻¹ protein respectively. Least gelation concentration was 20 g kg⁻¹ at pH 2, 6, 8 and 10 but 100 g kg⁻¹ at pH 4. Emulsifying properties were also affected by the pH: emulsifying activity and emulsion stability at pH 6 were 82.5 and 100% respectively. The highest foaming capacity (126%) occurred at pH 2; however, it increased by 104% with the addition of 0.25 g glucose g⁻¹ protein to the foam system. CONCLUSION: In the light of its functional properties found in this study, safflower protein isolate produced by ultrafiltration is recommended for use as an ingredient in food products such as salad dressing, meat products, mayonnaise, cakes, ice cream and desserts. Copyright
Editor: Chichester, UK: John Wiley & Sons, Ltd
Idioma: Inglês

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Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration

Ulloa, José A ; Rosas-Ulloa, Petra ; Ulloa-Rangel, Blanca E

Chichester, UK: John Wiley & Sons, Ltd

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