Isolation and characterization of protein isolated from defatted cashew nut shell: Influence of pH and NaCl on solubility and functional properties

Yuliana, Maria and Truong, Chi Thanh and Huynh, Lien Huong and Ho, Quoc Phong and Ju, Yi-Hsu (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 (2). pp. 621-626. ISSN 00236438, 10961127 - Q1, SJR 1.34

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Official URL: https://www.elsevier.com/locate/lwt

Abstract

This work reports the isolation of protein from defatted cashew nut shell (CNS), with the crude protein product containing 91.07% protein. Under its natural conditions, the solubility of this protein isolate is comparable (74.02%) to that of mustard green meal protein. The solubility of the protein isolate decreases with decreasing pH, with the minimum solubility observed at its isoelectric point (pH 3). The water holding capacity, oil holding capacity, foaming capacity, foam stability, emulsifying capacity and emulsion stability were found to be 2.56 cm3 H2O/g protein, 4.28 cm3 oil/g protein, 76.88%, 70.98%, 62.0% and 79.0%,respectively. The profiles of these functional properties were determined with varying pH values and NaCl concentrations, and improved properties were observed in the alkaline pH range and in the presence of NaCl. Electrophoretic analysis showed that the high molecular weight protein globulin was the major protein in the protein isolate.

Item Type: Article
Uncontrolled Keywords: Cashew nut shell Protein Isolation Functional properties Characterization
Subjects: Engineering > Chemical Engineering
Depositing User: F.X. Hadi
Date Deposited: 01 Apr 2019 07:12
Last Modified: 12 Apr 2019 03:14
URI: http://repository.wima.ac.id/id/eprint/18204

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