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Functional properties of safflower protein isolates: Water absorption, whipping and emulsifying characteristics
Author(s) -
ParedesLópez Octavio,
OrdoricaFalomir César
Publication year - 1986
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.2740371108
Subject(s) - emulsion , absorption of water , food science , chromatography , isoelectric point , meal , chemistry , extraction (chemistry) , absorption (acoustics) , precipitation , plant protein , biology , botany , materials science , biochemistry , physics , meteorology , composite material , enzyme
Safflower meal defatted at the laboratory (SML) and safflower cake provided by an industrial plant (SMI) were used for protein isolation. Isolates were obtained by micellisation (MP) and isoelectric precipitation (IP) techniques. The functional properties studied with these isolates were water and fat absorption, foam expansion and stability, and emulsion activity and stability. Within the experimental conditions of this research, it was observed that the various treatments received previously by the safflower meal, for oil extraction, seemed to have comparatively minor effects on the functional performance of the protein isolates. Only in the case of SML, did the MP isolates have a higher water and fat absorption, and foam expansion than IP samples. For both SML and SMI, the emulsion stability of MP was higher than that of IP.