Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty – An edible seaweed

• Published in: Food chemistry Vol. 153; pp. 353 - 360
• Main Authors: Suresh Kumar, K., Ganesan, K., Selvaraj, Kandasamy, Subba Rao, P.V.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2014; Elsevier
• Subjects: Biological and medical sciences; Differential scanning calorimetry; DSC; Emulsifying and foaming properties; Foaming; Food toxicology; Foods; FT-IR spectroscopy; Kappaphycus alvarezii; Medical sciences; Nitrogen solubility; Plant Proteins - chemistry; Plants, Edible - chemistry; Polycarbonates; Protein concentrate; Protein Stability; Proteins; Rhodophyta - chemistry; Seaweed - chemistry; Seaweeds; Solubility; Toxicology; Vegetables - chemistry; ISW, India; Kappaphycus alvarezii; Emulsifying and foaming properties; FT-IR spectroscopy; Protein concentrate; Nitrogen solubility; DSC; Differential scanning calorimetry; Algae; Solubility; Nitrogen; Protein; Functional; Food
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.12.058

•Seaweeds have been used traditionally as food in several countries.•They can be used as an alternate to plant protein concentrates (PCs) in food formulations.•This finding suggests the use of the K. alvarezii for the functionalities of its PC.•K. alvarezii PC studied herein demonstrated admirable functional properties.•It could be incorporated into several value-added food products. Protein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K. alvarezii PC contained 62.3±1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72±1.68% in the presence of 0.5M NaCl. The emulsifying and foaming properties of this PC varied with time and pH. However, it formed remarkably stable emulsions with Jatropha oil after 720min (i.e. E720=53.67±1.59). On the other hand, maximum foaming ability (53.33±2.31%) of the PC was recorded at pH 4.0. This PC had high oil (1.29±0.20mloil/g PC) and water absorption capacity (2.22 0.04mlH2O/g PC). DSC analysis revealed thermal transitions at about 109.25°C at neutral pH. The results obtained in this investigation suggest the suitability of K. alvarezii PC as an inexpensive source of protein; thus this PC could be incorporated into several value-added food products.