Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
International Journal of Nutrition and Food Sciences
Volume 4, Issue 2, March 2015, Pages: 173-177
Received: Feb. 2, 2015;
Accepted: Feb. 21, 2015;
Published: Mar. 6, 2015
Views 3038 Downloads 329
Ehirim Fidelis Nnadozie, Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Agomuo Jude Kelechi, Department of Food Science and Technology, Federal University Dutsinma, Dutsinma, Katsina State, Nigeria
Ochulor Deborah, Department of Food Technology, Federal Polytechnic, Nekede, Owerri, Imo State, Nigeria
Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.
Ehirim Fidelis Nnadozie,
Agomuo Jude Kelechi,
Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 2,
2015, pp. 173-177.
Akobundu, E. N. T.; Cherry, J. P. and Sinon, J. G. (1982). Chemical, Functional and Nutritional Properties of Egusi (Colocyathis citrullus) Seed Protein Products. J. Food Sci. 47:829-835.
Anusuya-Devi, M. and Venkataraman, L. V. (1984). Functional Properties of protein products of mass cultivated Blue-green Algae (Spirulina platensis). J. Food Sci. 49:24-27.
Bera, M. B. and Mukherjee, (1989). Solubility, Emulsifying and Foaming Properties of Rice Bran Protein Concentrate. J. Food Sci. 54(1) 142-145.
Beuchat, L. B.; Cherry, J. P. and Quinn, M. R. (1975). Physicochemical Properties of Peanut Flour as affected by proteolysis. J. Agri. Food Chem. 23(4) 617-619.
Cherry, J. P.; Berardi, L. C.; Zarina, Z. M.; Wadsworth, J. L. and Vinnett, C. H. (1978). Cottonseed Protein derivatives as nutritional and functional supplements in food formulations. In “Nutritional Improvement of Food and Feed Proteins” (Ed. Friendman, M.) Plenum Publishing Co. New York. p. 767.
Chou, D. H. and Morr, C. V. (1979). Protein-Water Interaction and Functional Properties. J. Amer. Oil Chem. Soc. 56:53A-61A.
Crenwelge, D.; Bill, C. W.; Taylor, P. T. and Landmann, W. A. (1974). A comparison of the emulsification capacities of some protein concentrates. J. Food Sci. 39:175.
Elridge, A. D.; Hal, P. K. and Nolf, W. J. (1963). Stable foams from hydrolyzed soybean protein. Food Technol. 17:1592.
Hermansson, A. M. (1975). Functional Properties of Proteins for Food. J. Texture 5:425.
King, R. J. and Puwastein, P. (1987). Effects of germination on the proximate composition and nutritional quality of winged bean (Psophorarpus tetragonolobus) seed J. Food Sci. 52:106-108.
Koury, B. J. and Spinelli, (1975). Effect of carbohydrate, moisture and atmosphere on the functional stability of fish protein isolate. J. Food Sci. 40:58-61.
Lawhon, J. T.; Cater, C. M. and Matil, K. F. 91972). A comparative study of whipping potential of an extract from oilseed flour. Cereal Sci. Today, 17:240.
Lukow, O. M. and Bushuk, W. (1984). Influence of germination on wheat quality: II. Modification of endosperm protein. Cereal Chem. 61(4) 340-345.
Narayana, K. and Rao Narasinga, M. S. (1982). Functional properties of raw and heat pressed winged beans (Psophorarpus tetragonolobus) flour. J. Food Sci. 47:1534-1538.
Nath, J. N. and Rao Narasinga, M. S. (1981). Functional properties of guar proteins. J. Food Sci. 46:1255-1259.
Nevin, S. S. (1978). Encyclopedia of Food Science. (Eds: Peterson, M. S. and Hobinson, A. H.) AVI Publishing Co. Inc. Westport, C. T.
Schnepf, M. I. (1992). Protein-Water Interactions. In “Biochemistry of Food Proteins” (Ed: Hudson, B. J. F.). Elsevier Science Publishers Ltd, Essex, England.
Shanmugasundaram, T. and Venkataraman, L. V. (1989). Functional properties of defatted and detoxified Madhuca (Madhuca butyraceae) Seed Flour. J. Food Sci. 54:351-353.
Sosulski, F. N.; Humbert, E. S.; Bui, K. and Jones, J. D. S. (1976). Functional properties of rapeseed flour, concentrate and isolate. J. Food Sci. 41:1348-1350.
Wang and Kinsella (1976). Functional properties of novel protein-alfalfa leaf proteins. J. Food Sci. 41: 286-288.