Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

Amino acid profile, protein digestibility, thermal and functional properties of Conophor nut (Tetracarpidium conophorum) defatted flour, protein concentrate and isolates

Summary Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (...

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Veröffentlicht in:International journal of food science & technology 2012-04, Vol.47 (4), p.731-739
Hauptverfasser: Gbadamosi, Saka O., Abiose, Sumbo H., Aluko, Rotimi E.
Format: Artikel
Sprache:eng
Schlagworte:
Amino acid composition
Amino acids
Aspartic acid
Biological and medical sciences
conophor nut
conophor protein isolate
differential scanning calorimetry
Enrichment
Flour
Foaming
foaming capacity
Food industries
Foods
Fruit and vegetable industries
functional properties
Fundamental and applied biological sciences. Psychology
in vitro digestibility
In vitro testing
Proteins
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Zusammenfassung:Summary Functional properties, amino acid compositions, in vitro protein digestibility, electrophoretic and thermal characteristics of conophor defatted flour (CDF), conophor protein concentrate (CPC), isoelectric protein isolate (CII) and neutral protein isolate (CNI) were evaluated. The isolates (CII and CNI) showed significantly lower (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2011.02901.x