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Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya ( H ildergadia bateri ) Seed

2015; Wiley; Volume: 40; Issue: 5 Linguagem: Inglês

10.1111/jfpp.12678

1745-4549

Oladipupo Q. Adiamo, Olasunkanmi S. Gbadamosi, Sumbo H. Abiose,

Food Chemistry and Fat Analysis

Proximate composition, functional properties and in vitro protein digestibility of kariya protein concentrate (KPC) and isolate (KPI) were determined. The results showed that KPI has a high protein content of 91.94%. The KPC and KPI exhibited high solubility (KPC, 62.14%; KPI, 73.66%) at pH 10, bulk density (KPC, 0.57 g/mL; KPI, 0.48 g/mL), water absorption capacity (KPC, 206%; KPI, 140%) and in vitro protein digestibility (KPC, 82.32%; KPI, 92.38%) but low oil absorption capacity (KPC, 86.40%; KPI, 140.4%), emulsifying activity (KPC, 23.47 m2/g; KPI, 12.49 m2/g) and foam capacity (KPC, 15.00%; KPI, 3.00%). Foaming and emulsifying properties were improved at alkaline pH and higher salt concentration. In conclusion, the high water absorption capacity, gelling ability and in vitro protein digestibility exhibited by kariya protein products could make them useful ingredients in food applications. Practical Applications The study provides information about the properties of proteins produced from kariya seeds (an underutilized oilseed). From the results, high protein content can be produced from kariya seeds by producing concentrates and isolates from it and this could be used in food fortification. Also, the results obtained revealed that kariya protein concentrates and isolates have high functional properties and in vitro protein digestibility and therefore can serve as ingredients in food formulations.