TY - JOUR
T1 - Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake
AU - Saetae, Donlaporn
AU - Kleekayai, Thanyaporn
AU - Jayasena, Vijay
AU - Suntornsuk, Worapot
PY - 2011
Y1 - 2011
N2 - Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.
AB - Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.
KW - oilseeds
KW - legumes
UR - http://handle.uws.edu.au:8081/1959.7/uws:35862
U2 - 10.1007/s10068-011-0005-x
DO - 10.1007/s10068-011-0005-x
M3 - Article
SN - 1226-7708
VL - 20
SP - 29
EP - 37
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 1
ER -