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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds
Food Science and Biotechnology, Volume 23, No. 2, Year 2014
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Description
The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were studied. Protein was extracted from DSSF using an alkali solution with isoelectric precipitation and freeze drying. Freeze dried seinat seed protein isolates (FSSPI), SSF, and DSSF were evaluated for their physicochemical and functional properties. SSF contained high levels of crude fat and fiber (31.13% and 24.75%, respectively). FSSPI contained 91.83% protein versus 28.58% for SSF. The amounts of potassium, the mineral with the highest content, were 9,548.33, 6,439.03, and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher (p<0.05) than for DSSF and SSF. FSSPI has a significantly better (p<0.05) foaming capacity, water/fat absorption capacity, and bulk density than SSF and DSSF. FSSPI also showed an emulsifying capacity comparable to commercial soy protein isolates. © 2014 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
Authors & Co-Authors
Siddeeg, Azhari
Sudan, Wad Medani
University of Gezira
Xu, Yanshun
China, Wuxi
Jiangnan University
Jiang, Qixing
China, Wuxi
Jiangnan University
Xia, Wenshui
China, Wuxi
Jiangnan University
Statistics
Citations: 19
Authors: 4
Affiliations: 2
Identifiers
Doi:
10.1007/s10068-014-0048-x
ISSN:
12267708
Research Areas
Environmental
Food Security