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Effect of selected Hofmeister anions on functional properties of protein isolate prepared from lablab seeds ( Lablab purpureus )
Author(s) -
Lawal OS,
Afolabi TA,
Adebowale KO,
Ogunsanwo BM,
Bankole SA
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2334
Subject(s) - chemistry , hofmeister series , chaotropic agent , salt (chemistry) , absorption (acoustics) , emulsion , lablab purpureus , nuclear chemistry , chromatography , inorganic chemistry , organic chemistry , botany , materials science , legume , composite material , biology
Effects of selected Hofmeister anions, namely Na 2 SO 4 , NaCl, NaBr, NaI, NaClO 4 and NaSCN, on the functional properties of a protein isolate prepared from lablab seeds ( Lablab purpureus ) were investigated. The results of water absorption capacity indicated that highest water absorption was recorded in solutions of Na 2 SO 4 , and the lowest in NaSCN solutions. Reduction in water absorption capacity followed the Hofmeister series in the order Na 2 SO 4 > NaCl > NaBr, NaI > NaClO 4 > NaSCN. Protein solutions prepared in chaotropic (NaI, NaClO 4 , NaSCN) salts had better foam capacity, foam stability, emulsifying activity and emulsion stability than solutions prepared with kosmotropic salts (Na 2 SO 4 , NaCl, NaBr). The results also indicate that increase in foam capacity and stability followed the Hofmeister series in the order Na 2 SO 4 < NaCl < NaBr, NaI < NaClO 4 < NaSCN. When least gelation concentration (LGC) was used as the index of gelation capacity, at various salts concentrations, the lowest LGC were observed in NaSCN and the highest LGC in protein solutions prepared with Na 2 SO 4 . Copyright © 2005 Society of Chemical Industry