Rheological properties of African yam bean (Sphenostylis stenocarpa Hochst Ex A Rich) calcium proteinate and isoelectric protein isolates

被引：6

作者：

Arogundade, Lawrence A. ^{[1
]}

Eromosele, Catherine O. ^{[1
]}

Eromosele, Ighodalo C. ^{[1
]}

Ademuyiwa, Oladipo ^{[2
]}

机构：

[1] Univ Agr, Dept Chem, Abeokuta, Ogun State, Nigeria

[2] Univ Agr, Dept Biochem, Abeokuta, Ogun State, Nigeria

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 02期

关键词：

S stenocarpa; Electrophoresis; Apparent viscosity; Flow behavior; Consistency index; Yeild stress; FUNCTIONAL-PROPERTIES; GLUCOSE ADDITION; FLOW BEHAVIOR; EDIBLE FILMS; FRUIT PUREES; YELLOW PEA; PH; TEMPERATURE; PRODUCTS; ACID;

D O I：

10.1016/j.lwt.2010.08.020

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The rheological characterizations of African yam bean (Sphenostylis stenocarpa) protein dispersions were investigated Isoelectrically precipitated protein-IPalk and IPsalt isolates obtained from alkaline and salt extractions respectively were more soluble than calcium precipitated proteins (CaPalk and CaPsalt) at pH 3 7 and 8 Regression analysis showed that Power law Casson and Bingham rheological models adequately described theological behaviors of S stenocarpa protein dispersion However Power law gave the best fit The flow behavior indices (n) at different ionic strength pH and temperature media were less than unity indicating that S stenocarpa protein dispersion exhibited pseudoplastic behaviors under the conditions tested Salt extracted proteins were more pseudoplastic than alkali extracted counterpart with n for salt extracted proteins (IPsalt & CaPsalt) lower than that of alkali extracted protein (CaPalk & CaPsalt) This is a numerical indication that salt extracted S stenocarpa proteins were of larger shear-thinning tendency than the alkali extracted proteins The consistency coefficients k of isoelectrically precipitated protein (0 305-0 327 Pas(n)) were significantly (P < 0 05) higher than that of calcium proteinates in the range ranged 0 167-0 180 Pas(n) Both isoelectrically precipitated proteins and calcium proteinates exhibited yield stress however isoelectrically precipitated S stenocarpa protein exhibited significantly (P < 0 05) higher yield stress (0 275-0 308 Pa) than the calcium proteinates (0 148 -0 165 Pa) The effect of temperature on apparent viscosity of the proteins was evaluated using an Arrhenius-type equation The activation energies (E-a) obtained were in the range 33-51 2 and 42 6 -55 5 Jmol(-1) for calcium proteinate and isoelectrically precipitated protein respectively (C) 2010 Elsevier Ltd All rights reserved

引用

页码：524 / 534

页数：11

共 67 条

[31] TEPARY BEAN FLOUR, ALBUMIN AND GLOBULIN FRACTIONS FUNCTIONAL-PROPERTIES COMPARED WITH SOY PROTEIN ISOLATE [J].

IDOURAINE, A ;

YENSEN, SB ;

WEBER, CW .

JOURNAL OF FOOD SCIENCE, 1991, 56 (05) :1316-&

[32] Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises) [J].

Izidoro, Dayane R. ;

Scheer, Agnes P. ;

Sierakowski, Maria-Rita ;

Haminiuk, Charles W. I. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (06) :1018-1028

[33] Rheological behaviour of sour pomegranate juice concentrates (Punica granatum L.) [J].

Kaya, A ;

Sözer, N .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2005, 40 (02) :223-227

[34]

Kaya Sevim, 2001, Turkish Journal of Engineering and Environmental Sciences, V25, P595

[35]

Kinsella J.E., 1985, NEW PROTEIN FOODS, V5, P107, DOI [DOI 10.1016/B978-0-12-054805-7.50012-9, 10.1016/B978-0-12-054805-7.50012-9]

[36] FUNCTIONAL-PROPERTIES OF SOY PROTEINS [J].

KINSELLA, JE .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) :242-258

[37] Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data [J].

Krokida, MK ;

Maroulis, ZB ;

Saravacos, GD .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2001, 4 (02) :179-200

[38]

KROLL RD, 1984, CEREAL CHEM, V61, P490

[39] Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis [J].

Lamsal, B. P. ;

Jung, S. ;

Johnson, L. A. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (07) :1215-1223

[40] Functionality of African locust bean (Parkia biglobossa) protein isolate:: effects of pH, ionic strength and various protein concentrations [J].

Lawal, OS .

FOOD CHEMISTRY, 2004, 86 (03) :345-355

← 1 2 3 4 5 6 7 →