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Functional properties of black seed-watermelon seeds protein
Author(s): DENG Zhi-chuan, ZHANG Chao, ZHANG Hui, LU Xiao-ting, WANG Li, QIAN Hai-feng, QI Xi-guang, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, School of Food Science and Technology, Jiangnan University
Pages: 115-
119+124
Year: 2014
Issue:
10
Journal: Science and Technology of Food Industry
Keyword: black seed-watermelon seed; protein; DSC; functional properties;
Abstract: To explore the influence of different factors on the Functional properties of black seed-watermelon seeds protein. Protein was extracted from black seed- watermelon seeds by alkali extraction and acid precipitation. The denaturation temperature of black seed-watermelon seeds protein was measured by DSC. The effects of pH, NaCl concentration and temperature on functional properties( solubility, water- holding capacity,oil-absorbing capacity,emulsifying capacity,emulsion stability,foaming capacity and foam stability) of black seed-watermelon seeds protein were investigated systematically. Results:Thermal stability of black seed-watermelon seeds protein was relatively good and the denaturation temperature was 84.79℃. The functional properties could be improved with increasing NaCl concentration from 0 to 1.0mol/L. However,higher level of NaCl concentration had a negative effect on these properties. The influence of temperature on functional properties was different,but as the temperature rises the functional properties were increased firstly and then decreased pH had a great effect on the functional properties. In addition to the emulsion stability,the functional properties of black seed-watermelon seeds protein were the lowest around isoelectric point. Away from the isoelectric point,various functional properties were improved. Temperature,pH and NaCl concentration had significant influence on functional properties of black seed-watermelon seeds protein,the functional properties could be improved by adjusting these factors.
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