Isolation and characterization of protein isolated from defatted cashew nut shell: Influence of pH and NaCl on solubility and functional properties

被引：93

作者：

Yuliana, Maria ^{[1
]}

Chi Thanh Truong ^{[2
]}

Lien Huong Huynh ^{[2
]}

Quoc Phong Ho ^{[2
]}

Ju, Yi-Hsu ^{[1
]}

机构：

[1] Natl Taiwan Univ Sci & Technol, Dept Chem Engn, Taipei 10607, Taiwan

[2] Cantho Univ, Dept Chem Engn, Cantho City, Vietnam

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 55卷 / 02期

关键词：

Cashew nut shell; Protein; Isolation; Functional properties; Characterization; BEAN FLOUR; GLOBULIN; L; FRACTIONS; STARCH; SEEDS;

D O I：

10.1016/j.lwt.2013.10.022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This work reports the isolation of protein from defatted cashew nut shell (CNS), with the crude protein product containing 91.07% protein. Under its natural conditions, the solubility of this protein isolate is comparable (74.02%) to that of mustard green meal protein. The solubility of the protein isolate decreases with decreasing pH, with the minimum solubility observed at its isoelectric point (pH 3). The water holding capacity, oil holding capacity, foaming capacity, foam stability, emulsifying capacity and emulsion stability were found to be 2.56 cm(3) H2O/g protein, 4.28 cm(3) oil/g protein, 76.88%, 70.98%, 62.0% and 79.0%, respectively. The profiles of these functional properties were determined with varying pH values and NaCl concentrations, and improved properties were observed in the alkaline pH range and in the presence of NaCl. Electrophoretic analysis showed that the high molecular weight protein globulin was the major protein in the protein isolate. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：621 / 626

页数：6

共 35 条

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不详
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