Influence of extraction methods on functional properties of protein concentrates prepared from South Africa Bambara groundnut landraces

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dc.contributor.authorArise, A.K.
dc.contributor.authorAmonsou, E.O.
dc.contributor.authorIjabadeniyi, O.A.
dc.date.accessioned2018-06-20T11:27:05Z
dc.date.available2018-06-20T11:27:05Z
dc.date.issued2015
dc.description.abstractFunctional properties of protein concentrates prepared from three bambara groundnut landraces using acid precipitation and salt solubilisation methods were evaluated. The protein content of bambara grains (26–27%) was similar for the three landraces. The acid precipitation gave a much higher yield of protein concentrates (52%), which were also high in protein (79%) compared to the salt solubilisation method (yield: 25%, protein content: 57%). Functional properties of proteins were more influenced by the methods of preparation rather than the landraces. Protein concentrate prepared by salt solubilisation method showed higher emulsifying (63–66%), foaming (53–57%), water (1.4–2.0 mg mL 1) and oil absorption properties (2.2–2.6 mg mL 1) than the acid-precipitated concentrates (53–57%, 63–66%, 2.0– 2.7 mg mL 1, 1.4–1.7 mg mL 1). The foaming capacity and stability of all the protein concentrates decreased with increasing pH from 3 to 8. Salt solubilisation may be the most appropriate method for the enhanced functionality and utilisation of bambara groundnuts’ protein concentratesen_US
dc.identifier.urihttp://hdl.handle.net/123456789/627
dc.language.isoenen_US
dc.publisherInstitute of Food Science and Technology United Kingdomen_US
dc.subjectAcid precipitationen_US
dc.subjectBambara groundnuten_US
dc.subjectFunctional Propertiesen_US
dc.subjectlandranceen_US
dc.subjectProtein concentratesen_US
dc.subjectSalt solubilisationen_US
dc.titleInfluence of extraction methods on functional properties of protein concentrates prepared from South Africa Bambara groundnut landracesen_US
dc.title.alternativeFunctionality of Bambara protein concentratesen_US
dc.typeArticleen_US

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