Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties

被引：26

作者：

Tatar, F. ^{[1
]}

Tunc, M. T. ^{[1
]}

Kahyaoglu, T. ^{[2
]}

机构：

[1] Ondokuz Mayis Univ, Fac Engn, Dept Food Engn, TR-55139 Samsun, Turkey

[2] Yildiz Tekn Univ, Dept Food Engn, Chem Met Fac, TR-34210 Istanbul, Turkey

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 02期

关键词：

Hazelnut; Functionality; Protein concentrate; Rheology; NUT ANACARDIUM-OCCIDENTALE; ELECTROPHORETIC CHARACTERIZATION; CHEMICAL-COMPOSITION; SOLUBILIZATION; DIGESTIBILITY; CULTIVARS; ISOLATE; COWPEA; FLOUR; SEED;

D O I：

10.1007/s13197-013-1110-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Turkish Tombul hazelnut consumed as natural or processed forms were evaluated to obtain protein concentrate. Defatted hazelnut flour protein (DHFP) and defatted hazelnut cake protein (DHCP) were produced from defatted hazelnut flour (DHF) and defatted hazelnut cake (DHC), respectively. The functional properties (protein solubility, emulsifying properties, foaming capacity, and colour), and dynamic rheological characteristics of protein concentrates were measured. The protein contents of samples varied in the range of 35-48 % (w/w, db) and 91-92 % (w/w, db) for DHF/DHC and DHFP/DHCP samples, respectively. The significant difference for water/fat absorption capacity, emulsion stability between DHF and DHC were determined. On the other hand, the solubility and emulsion activity of DHF and DHC were not significantly different (p>0.05). Emulsion stability of DHFP (% 46) was higher than that of DHCP (% 35) but other functional properties were found similar. According to these results, the DHCP could be used as DHFP in food product formulations. The DHFP and DHCP samples showed different apparent viscosity at the same temperature and concentration, the elastic modulus (G' value) of DHPC was also found higher than that of DHFP samples.

引用

页码：1024 / 1031

页数：8

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