Volume 7, number 1

Functional Properties of Amoora Rohituka Seed Protein Isolates

Moumita Gupta, P. Kundu and S. Laskar*

Natural Products Laboratory, Department of Chemistry, The University of Burdwan, Burdwan - 713 104 India.

Corresponding Author E-mail:slaskar01@yahoo.co.in

ABSTRACT: Functional properties of a total protein isolate (TPI) prepared from the seeds of Amoora rohituka were determined. The effects of pH on some of these functional properties were also investigated. The protein content of the total seed protein isolate was found to be 65.09%. The minimal protein solubility was observed at pH 3 and the maximum was at pH 12. Water- and oil-holding capacities of the total seed protein isolates were 2.01g.g-1 and 5.88g.g-1. The emulsifying activity and emulsion stability, as well as foaming capacity and foam stability, were greatly affected by pH levels. Lower values were observed at slightly acidic pH (pH 4.0). Total protein isolates (TPI) was highly viscous which depend on concentration and pH levels. The least gelation concentration of seed protein isolate was found to be 16% when the proteins were dissolved in distilled water.

KEYWORDS: Amoora rohituka; seed protein isolate; nitrogen solubility; functional properties.

Copy the following to cite this article:

Gupta M, Kundu P, Laskar S. Functional Properties of Amoora Rohituka Seed Protein Isolates. Biosci Biotech Res Asia 2010;7(1)
Copy the following to cite this URL:

Gupta M, Kundu P, Laskar S. Functional Properties of Amoora Rohituka Seed Protein Isolates. Biosci Biotech Res Asia 2010;7(1). Available from: https://www.biotech-asia.org/?p=9557

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