Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates

The physicochemical, in vitro protein digestibility and thermal properties of dehulled (DPAF) and dehulled–defatted (DDPAF) African mesquite bean ( Prosopis africana ) flours and protein isolates produced by micellization and isoelectric precipitation were evaluated. Isoelectric precipitation method...

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Veröffentlicht in:Journal of food measurement & characterization 2020-06, Vol.14 (3), p.1481-1496
Hauptverfasser: Falade, Kolawole O., Akeem, Sarafa A.
Format: Artikel
Sprache:eng
Schlagworte:
Beans
Browning
Chemical precipitation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Digestibility
Engineering
Flour
Food
Food Science
Food security
Mesquite
Original Paper
Physicochemical properties
Prosopis
Prosopis africana
Proteins
Thermal properties
Thermal stability
Thermodynamic properties
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Zusammenfassung:The physicochemical, in vitro protein digestibility and thermal properties of dehulled (DPAF) and dehulled–defatted (DDPAF) African mesquite bean ( Prosopis africana ) flours and protein isolates produced by micellization and isoelectric precipitation were evaluated. Isoelectric precipitation method gave higher yield of protein isolate (30.46%) with higher protein content (81.34%) compared to the micellization which yielded 7.95% and 72.04%, respectively. Significant (p 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00398-0