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KMID : 1007520120210041179
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Food Science and Biotechnology
2012 Volume.21 No. 4 p.1179 ~ p.1185
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Functional Properties of Proteins Isolated from Phorbol Ester-free Physic Nut (,em>Jatropha curcas L.) Seed Cake
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Donlaporn Saetae
Worapot Suntornsuk
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Abstract
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Phorbol ester-free physic nut (Jatropha curcas L.) seed cake is a nutritious protein source. Functional properties of the protein isolates obtained from various protein precipitation methods were investigated. Proteins isolated from the seed cake by ammonium sulfate gave the highest yield. The solubility of all proteins increased with increasing pH with their maximum and minimum solubility at pH of 12.0 and 4.0, respectively. The protein prepared by ethanol provided the maximum water holding capacity (3.34 mL water/g protein). The oil binding capacities of all proteins were 1.96-2.03 mL oil/g protein. The protein precipitated by ethanol showed higher emulsion activity and stability than that precipitated by acetone and ammonium sulfate. The protein obtained from ammonium sulfate gave the highest foam capacity, while the protein from acetone had the highest foam stability. Different functional properties of the proteins were achieved by various protein precipitation methods. The protein isolate obtained from each method could serve as a food ingredient applied to food products requiring a specific functional property.
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KEYWORD
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physic nut, precipitation, seed cake, functional property, protein
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