Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate

International Journal of Food Science and Technology

Volumn 51, Issue 5, 2016, Pages 1212-1219

  Vuong, Huynh Thanh Hai ^a   Tran, Ngoc Minh Chau ^a   Tran, Thi Thu Tra ^a   Ton, Nu Minh Nguyet ^a   Le, Van Viet Man ^a  

^a Ho Chi Minh City University of Technology   (Viet Nam)

Author keywords

pH; Albumin; Functional properties; Rambutan seed; Salt concentration

Indexed keywords

EMULSIFICATION; FOOD PROCESSING; GELATION; INDIUM COMPOUNDS; OILS AND FATS; PROTEINS; SODIUM CHLORIDE; SOLUBILITY; WATER ABSORPTION;

ALBUMIN; CHLORIDE CONCENTRATIONS; FUNCTIONAL PROPERTIES; GELATION CONCENTRATIONS; OIL ABSORPTION CAPACITY; SALT CONCENTRATION; SODIUM CHLORIDE SOLUTION; WATER ABSORPTION CAPACITY;

PH EFFECTS;

EID: 84977856313     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13087     Document Type: Article

References (32)

1. Adebiyi, A.P. & Aluko, R.E. (2011). Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chemistry, 128, 902-908.
2. Augustin, M. & Chua, B. (1988). Composition of rambutan seeds. Pertanika, 11, 211-215.
3. Belitz, H.D., Grosch, W. & Schieberle, P. (2009). Food Chemistry. Berlin: Springer Berlin Heidelberg.
4. Bradstreet, R.B. (1965). The Kjeldahl Method for Organic Nitrogen. USA: Academic Press Inc.
5. Chandi, G.K. & Sogi, D.S. (2007). Functional properties of rice bran protein concentrates. Journal of Food Engineering, 79, 592-597.
6. Chau, C.F., Cheung, P.C.K. & Wong, Y.S. (1997). Functional properties of protein concentrates from three chinese indigenous legume seeds. Journal of Agricultural and Food Chemistry, 45, 2500-2503.
7. Day, L. (2013). Proteins from land plants - Potential resources for human nutrition and food security. Trends in Food Science & Technology, 32, 25-42.
8. Deng, Q., Wang, L., Wei, F. et al. (2011). Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds. Food Chemistry, 124, 1458-1465.
9. DuBois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. & Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28, 350-356.
10. El-Adawy, T.A. (2000). Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate. Food Chemistry, 70, 83-91.
11. Fabian, C. & Ju, Y.-H. (2011). A review on rice bran protein: its properties and extraction methods. Critical Reviews in Food Science and Nutrition, 51, 816-827.
12. Helrich, K. (1990). Official Methods of Analysis of the AOAC, Volume 2. Arlington, TX: Association of Official Analytical Chemists Inc.
13. Idouraine, A., Yensen, S.B. & Weber, C.W. (1991). Tepary bean flour, albumin and globulin fractions functional properties compared with soy protein isolate. Journal of Food Science, 56, 1316-1318.
14. Kato, A. & Nakai, S. (1980). Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. BBA - Protein Structure, 624, 13-20.
15. Kinsella, J.E. & Melachouris, N. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition, 7, 219-280.
16. Lawal, O.S., Adebowale, K.O., Ogunsanwo, B.M., Sosanwo, O.A. & Bankole, S.A. (2005). On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa). Food Chemistry, 92, 681-691.
17. Lu, B.-Y., Quillien, L. & Popineau, Y. (2000). Foaming and emulsifying properties of pea albumin fractions and partial characterisation of surface-active components. Journal of the Science of Food and Agriculture, 80, 1964-1972.
18. Ma, C.Y. & Harwalkar, V.R. (1984). Chemical characterization and functionality assessment of oat protein fractions. Journal of Agricultural and Food Chemistry, 32, 144-149.
19. Mao, X. & Hua, Y. (2012). Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). International Journal of Molecular Sciences, 13, 1561-1581.
20. Miller, G.L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry, 31, 426-428.
21. Mundi, S. & Aluko, R.E. (2012). Physicochemical and functional properties of kidney bean albumin and globulin protein fractions. Food Research International, 48, 299-306.
22. Pearce, K.N. & Kinsella, J.E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry, 26, 716-723.
23. Ragab, D.M., Babiker, E.E. & Eltinay, A.H. (2004). Fractionation, solubility and functional properties of cowpea (Vigna unguiculata) proteins as affected by pH and/or salt concentration. Food Chemistry, 84, 207-212.
24. Rezig, L., Riaublanc, A., Chouaibi, M., Guéguen, J. & Hamdi, S. (2016). Functional properties of protein fractions obtained from pumpkin (Cucurbita maxima) seed. International Journal of Food Properties, 19, 172-186.
25. Sathe, S.K. & Salunkhe, D.K. (1981). Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: emulsion, foaming, viscosity, and gelation properties. Journal of Food Science, 46, 71-81.
26. Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
27. Sirisompong, W., Jirapakkul, W. & Klinkesorn, U. (2011). Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction. LWT-Food Science and Technology, 44, 1946-1951.
28. Solís-Fuentes, J.A., Camey-Ortíz, G., Hernández-Medel, M.d.R., Pérez-Mendoza, F. & Durán-de-Bazúa, C. (2010). Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed. Bioresource Technology, 101, 799-803.
29. Thannhauser, T.W., Konishi, Y. & Scheraga, H.A. (1987). Analysis for disulfide bonds in peptides and proteins. Methods in Enzymology, 143, 115-119.
30. Tömösközi, S., Lásztity, R., Süle, E., Gaugecz, J. & Varga, J. (1998). Functional properties of native and modified wheat germ protein isolates and fractions. Food/Nahrung, 42, 245-247.
31. Yada, R.Y. (2004). Proteins in Food Processing. Boca Raton, FL: Woodhead Publishing.
32. Yuliana, M., Truong, C.T., Huynh, L.H., Ho, Q.P. & Ju, Y.-H. (2014). Isolation and characterization of protein isolated from defatted cashew nut shell: influence of pH and NaCl on solubility and functional properties. LWT - Food Science and Technology, 55, 621-626.