Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty – An edible seaweed
•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 f...
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Published in | Food chemistry Vol. 153; pp. 353 - 360 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
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Kidlington
Elsevier Ltd
15.06.2014
Elsevier |
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Abstract | •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. |
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AbstractList | 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 720 min (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 ± 0.20 ml oil/g PC) and water absorption capacity (2.22 0.04 ml H2O/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. •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. 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 plus or minus 1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72 plus or minus 1.68% in the presence of 0.5 M NaCl. The emulsifying and foaming properties of this PC varied with time and pH. However, it formed remarkably stable emulsions with Jatropha oil after 720 min (i.e. E720 = 53.67 plus or minus 1.59). On the other hand, maximum foaming ability (53.33 plus or minus 2.31%) of the PC was recorded at pH 4.0. This PC had high oil (1.29 plus or minus 0.20 ml oil/g PC) and water absorption capacity (2.22 0.04 ml H2O/g PC). DSC analysis revealed thermal transitions at about 109.25 degree 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. |
Author | Ganesan, K. Selvaraj, Kandasamy Subba Rao, P.V. Suresh Kumar, K. |
Author_xml | – sequence: 1 givenname: K. surname: Suresh Kumar fullname: Suresh Kumar, K. email: ksuresh2779@gmail.com organization: Marine Biotechnology and Ecology Discipline, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, CSIR, Bhavnagar 364 002, India – sequence: 2 givenname: K. surname: Ganesan fullname: Ganesan, K. organization: Marine Biotechnology and Ecology Discipline, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, CSIR, Bhavnagar 364 002, India – sequence: 3 givenname: Kandasamy surname: Selvaraj fullname: Selvaraj, Kandasamy organization: State Key Laboratory of Marine Environmental Science (MEL), College of Ocean and Earth Sciences (COES), Xiang’an Campus of Xiamen University, Xiamen, 361102, China – sequence: 4 givenname: P.V. surname: Subba Rao fullname: Subba Rao, P.V. organization: Marine Biotechnology and Ecology Discipline, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, CSIR, Bhavnagar 364 002, India |
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Keywords | Kappaphycus alvarezii Emulsifying and foaming properties FT-IR spectroscopy Protein concentrate Nitrogen solubility DSC Differential scanning calorimetry Algae Solubility Nitrogen Protein Functional Food |
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Comparison of different extractive procedures for proteins from the edible seaweeds Ulva rigida and Ulva rotundata publication-title: Journal of Applied Phycology doi: 10.1007/BF00003945 contributor: fullname: Fleurence – ident: 10.1016/j.foodchem.2013.12.058_b0155 – volume: 4 start-page: 4637 issue: 10 year: 2012 ident: 10.1016/j.foodchem.2013.12.058_b0140 article-title: Biochemical investigation on red algae family of Kappahycus sp. publication-title: Journal of Chemical and Pharmaceutical Research contributor: fullname: Rajasulochana |
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Snippet | •Seaweeds have been used traditionally as food in several countries.•They can be used as an alternate to plant protein concentrates (PCs) in food... Protein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K.... |
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SubjectTerms | 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 |
Title | Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty – An edible seaweed |
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