Effect of selected Hofmeister anions on functional properties of protein isolate prepared from lablab seeds (Lablab purpureus)

• Published in: Journal of the science of food and agriculture Vol. 85; no. 15; pp. 2655 - 2659
• Main Authors: Lawal, O.S, Afolabi, T.A, Adebowale, K.O, Ogunsanwo, B.M, Bankole, S.A
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.12.2005; Wiley; John Wiley and Sons, Limited
• Subjects: absorption; Agronomy; anions; aqueous solutions; Biological and medical sciences; chaotropic salts; emulsifying properties; foaming capacity; foaming properties; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; Hofmeister anions; Hofmeister series; kosmotropic salts; lablab protein; Lablab purpureus; Moisture absorption; protein isolates; Proteins; Salt; Seeds; water; Seeds; kosmotropic salts; Protein isolate; Properties; Lablab purpureus; Protein; chaotropic salts; Salt; Anions; Leguminosae; Lablab; Dicotyledones; Hofmeister series; Angiospermae; lablab protein; Spermatophyta
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2334

Effects of selected Hofmeister anions, namely Na2SO4, NaCl, NaBr, NaI, NaClO4 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 Na2SO4, and the lowest in NaSCN solutions. Reduction in water absorption capacity followed the Hofmeister series in the order Na2SO4 > NaCl > NaBr, NaI > NaClO4 > NaSCN. Protein solutions prepared in chaotropic (NaI, NaClO4, NaSCN) salts had better foam capacity, foam stability, emulsifying activity and emulsion stability than solutions prepared with kosmotropic salts (Na2SO4, NaCl, NaBr). The results also indicate that increase in foam capacity and stability followed the Hofmeister series in the order Na2SO4 < NaCl < NaBr, NaI < NaClO4 < 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 Na2SO4.