Premium
Effect of Chitin as Coagulating Aid on Protein Yield, Composition and Functionality of Tomato Seed Protein Concentrates
Author(s) -
LATLIEF SARA J.,
KNORR DIETRICH
Publication year - 1983
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.1365-2621.1983.tb05037.x
Subject(s) - citric acid , chitin , hydrochloric acid , chemistry , emulsion , food science , coagulation , composition (language) , yield (engineering) , nuclear chemistry , chromatography , chitosan , biochemistry , organic chemistry , materials science , linguistics , philosophy , psychology , psychiatry , metallurgy
The effectiveness of chitin as coagulating aid, protein coagulants and coagulation temperatures in recovering tomato seed proteins, and their effect on composition and emulsion properties of tomato seed protein concentrates (TSPC) were investigated. Citric acid, hydrochloric acid, or a mixture of citric acid and hydrochloric acid were used and chitin addition ranged from 0 to 1.0% (protein basis). Coagulation temperatures employed were 25°C, 60°C or 95°C. Samples with no chitin added resulted in significantly (P < 0.05) lower protein yields than samples with chitin addition. Ash content of the TSPC was significantly (P < 0.05) affected by chitin addition and coagulation temperature. Lowest crude fat content was obtained with citric acid at 25°C. Lowry protein and total nitrogen was highest without chitin addition. Samples coagulated at 25°C showed highest emulsion ability and emulsion stability. The least stable emulsions were produced with hydrochloric acid. Chitin addition did not affect emulsion properties.