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SAFFLOWER PROTEIN ISOLATES: FUNCTIONAL PROPERTIES IN SIMPLE SYSTEMS AND BREADS
Author(s) -
BETSCHART A. A.,
FONG R. Y.,
HANAMOTO M. M.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03437.x
Subject(s) - solubility , chemistry , food science , precipitation , extraction (chemistry) , protein precipitation , nitrogen , chromatography , organic chemistry , physics , meteorology
Functional properties of safflower protein isolates (SPI), including nitrogen solubility, foaming capacity and stability, emulsification activity and stability, water and fat binding capacities, and bread baking properties were investigated. Extraction, precipitation, neutralization and drying methods influenced functionality. SPI precipitated at pH 6 was more soluble at acidic pH values and performed more favorably in wheat flour breads than did SPI precipitated at pH 5. The incorporation of 5 and 10% SPI into breads resulted in increases of ≃ 25 and 50% in protein, respectively.