INFLUENCE OF pH, SOME CHLORIDE AND PHOSPHATES ON EMULSIFYING AND SOLUBILITY PROPERTIES OF CASHEW KERNEL (Anacardium occidentale) PROTEIN ISOLATE
Keywords:
Cashew kernel protein, phosphate, chloride, pH, solubility and emulsion properties
Abstract
Effect of pH, NaCl, KCI, KH2PO4 or NaH2PO4 on solubility and emulsifying properties of cashew (Anacardium occidentale L.) protein isolate (CPI) were determined. The emulsifying properties of CPI were assessed turbidimetrically. Maximum soluble protein observed at pH 2 and pH 12 media were 62 and 95%, respectively. CPI solubility in NaCl, KCI, KH2PO4 or NaH2PO4 solutions were better than in H2O. This solubility is salt concentration dependent. pH 5 gave a better emulsion activity {EA} than other pH values. Its emulsion appeared stable at pH 2, 11 or 12. CPI stabilized oil-in-water emulsion has longer shelf life at low chloride and phosphate concentrations (0.1 - 0.4mol/dm3). EA of CPI in NaCl, KCl, NaH2PO4 or KH2PO4 showed positive correlation with solubility.
References
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Padilla, F.C., Alvarez, M.T., Alfaro, M.J. 1996. Functional properties of barinas nut flour (Caryodendron orinocense karot., Euphorbiaceace) compared to those of soybean. Food Chem., 57: 191 - 196.
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Pearce, N.K., Kinsella, J.E. 1978. Emulsifying properties of protein: Evaluation and turbidimetric technique. J. Agric. Food Chem., 26: 716 -722.
Philips, M.C. 1981. Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams. Food Tech., 35: 50 - 57.
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Sánchez- Vioque, R., Clemente, A., Vioque, J., Bautista, J., Millan, F. 1998. Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolated Food Chem., 63: 357 -361.
SAS, 1999. SAS User's guide statistics, Cary, NC, USA; Statistical system institute.
Sathe, S.K. 1994. Solubilization and electrophoretic characterization of cashew nut (Anacardium occidentale) proteins Food Chem., 51: 319 - 324.
Shimizu, M., Saito, M., Yamauchi, K. 1985. Emulsifying and structural properties of lactoglobulin at different pHs. Agric. Bio. Chem., 49: 189 - 194.
Sze-Tao, K.W.C., Sathe. S.K. 2000. Functional properties and in-vitro digestibility of almond (Prunus dulcis L) protein isolate. Food Chem., 69: 153 - 160.
Volkert, M.A., Klein, B.P. 1979. Protein digestibility and emulsion characteristic of soy products. J Food Sci., 44: 93 - 96.
Yapar, A., Atay, S., Kayacier, A., Yetim, H. 2005. Effect of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758). Food Hydrocolloids, P. 1 - 6.
Yuan, Y.J., Velev, O.D., Chen, K., Campbell, R.E. 2002. Effect of pH and Ca2+ - induced association of soybean proteins. J Agric. Food Chem., 50: 4953 - 4958.
Aluko, R.E., Yada, R.Y. 1995. Structure - function relationships of cowpea (Vigna unguiculata) globulin isolate; influence of pH and NaCl on physicochemical and functional properties. Food Chem., 53: 259- 265.
Anonymous, 2007. Cashew- Anacardium occidentale.http://www.uga.edu/fruit/cashew.html
Arogba, S.S. 1999. Studies on Kolanut and cashew kernels: moisture adsorption isotherm, proximate composition and functional properties. Food Chem., 67: 223-228.
Arogundade, L.A., Akinfenwa, M.O., Salawu, A.A. 2004. Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour Food Chem., 84: 187 - 193.
Arogundade, L.A., Mohammednur, T., Desta, S., Shiferaw, M. 2006. Effect of ionic strength and/or pH on extractability and physico functional characterization of broad bean (Vicia Faba L.) protein concentrate. Food Hydrocolloid, 20: 1124-1134.
Chang, C.C., Regenstein, J.M. 1997. Water uptake, protein solubility and protein changes at cod mince stored on ice as affected by polyphosphates. J. Food Sci., 62: 305-309.
Dalgleish, D.G. 1996. Food emulsions, In: Sjoblom J., (Ed). Emulsions and emulsion stability. New York, Mariel Dekker, P. 237–325.
Damondaran, S., Kinsella, J.E. 1982. Effect of ions on protein conformation and functionality. In J.P. Cherry (ed.), Food protein deterioration. Mechanisms and functionality (pp. 327-358). ACS symposium series 206. Washington.
Dickinson, E. 1997. Properties of emulsions stabilized with milk proteins; overview of some recent developments. J Dairy Sci., 80: 2607 - 2619.
FAO, 1988. Production Yearbook. Food and Agriculture Organization of the United Nations, 41: 224.
Fetuga, B., Babatunde, G., Oyenuga, V. 1974. Composition and nutritional value of cashew nut to the rat. J. Agric. Food Chem., 22: 678 - 682
Fligner, K.L., Flinger, M.A., Mangino, M.E. 1990. The effect of compositional factors on the short-term physical stability of a concentrated infant formula. Food Hydrocolloids, 4: 95-104.
Fligner, K.L., Flinger, M.A., Mangino, M.E. 1991. Accelerated tests for predicting long-term stability of a concentrated infant formula system. Food Hydrocoloids, 5: 269- 280.
Halling, P.J. 1981. Protein stabilized foams. CRC Crit. Rev. Food Sci. Nutr., 15: 155-203.
Jahaniaval, F., Kakuda, Y., Abraham, V., Marcone, M.F. 2000. Soluble protein fractions from pH and the heat treated sodium caseinate: physicochemical and functional properties. Food. Res. Int., 33: 637-647.
Kamat, V.B., Grahan, G.E, Davis, M.A.F. 1978. Vegetable protein; Lipid interactions. Cereal Chem., 55: 295-307.
Keowmaneechai, E., McClements, D. J. 2002. Effect of CaCl2 and KCl on physicochemical properties of model nutritional beverages based on whey protein stabilized oil-in-water emulsions. J. Food Sci., 67: 665- 671.
Kinsella, J.E, Whitehead, D.M. 1989. Protein in whey: chemical, physical and functional properties. Adv. Food Nutr. Res., 33: 343-437.
Kinsella, J.E., Damodaran, S., German, B. 1985. Physicochemical and functional properties of oilseed proteins with emphasis on soy proteins. New Prot Foods., 5: 1074 - 179.
LawaI, O.S., Adebowale, K.O., Ogunsanwo, B.M., Sosanwo, O.A, Bankole, S.A. 2005. On the functional properties of globulin and albumin protein fractions and flours of African locust been (Parkia biglobossa). Food Chem., 92: 681 - 691.
Li-Chan, S., Nakai, D.F. 1984. Food hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties. J. Food Sci., 49: 345 - 350.
Mc Watters. K.H., Holmes, M.R. 1979. Influence of pH and salt concentration on nitrogen solubility and emulsifying properties J. Food Sci., 44: 770 – 777.
Meng, G. –T, Ma C. –Y. 2002. Characterization of globulin from Phaseolus angularis (red bean). Int. J. Food Sci. and Tech., 37: 687 – 695.
Mitchell, J.R. 1986. Foaming and emulsifying properties of proteins. Dev. Food Proteins, 4: 291 - 338.
Morr, C.V., Ha, E.Y.W. 1993. Whey protein concentrates and isolates: processing and functional properties. CRC, Crit. Rev. Food Sci. and Nutr., 36: 43- 476.
Myers, C. 1988. Functional attributes of protein isolates. In characterization of proteins, ed F. Franks. Humana Press, Clifton, NJ, P. 491– 451.
Neto, V.Q., Narain, N., Silva, J.B., Bora, P.S., 2001. Functional properties of raw and heat processed cashew nut (Anarcardiurn occidentale. L) kernel protein isolate. Nahrung Food, 45: 258 - 262.
Nwanekezi, E.C., Alawuba, O.C.G., Owuamanam, C.I. 1994. Functional properties of raw and heat processed African yam bean (Sphenostylis stenocarpa) and bambara groundnut (Voandzeca substerranea) flour. Int. J. Food Sci. and Tech., 31: 179 – 201.
Oshodi, A.A., Ojokan, E. 1997. Effect of salts on some of the functional properties of bovine plasma protein concentrate. Food Chem., 59: 333 - 338.
Padilla, F.C., Alvarez, M.T., Alfaro, M.J. 1996. Functional properties of barinas nut flour (Caryodendron orinocense karot., Euphorbiaceace) compared to those of soybean. Food Chem., 57: 191 - 196.
Paterson, B.C., Parrish, F.C., Stromer, M.H. 1988. Effect of salt and pyrophosphate on the physical and chemical properties of beef muscle. J. Food Sci., 53: 1258 - 1265.
Pearce, N.K., Kinsella, J.E. 1978. Emulsifying properties of protein: Evaluation and turbidimetric technique. J. Agric. Food Chem., 26: 716 -722.
Philips, M.C. 1981. Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams. Food Tech., 35: 50 - 57.
Prakash, V., Narasinga, M.S. 1986. Physico-chemical properties of oil seed. Proteins, CRC. Crit Rev. Biochem., 20: 265 - 263.
Rankumar, C., Singh, H., Munro, P.A., Singh. A. 2000. Influence of Calcium, Magnesium or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins. J. Agric. Food Chem., 48: 1598 - 1604.
Sánchez- Vioque, R., Clemente, A., Vioque, J., Bautista, J., Millan, F. 1998. Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolated Food Chem., 63: 357 -361.
SAS, 1999. SAS User's guide statistics, Cary, NC, USA; Statistical system institute.
Sathe, S.K. 1994. Solubilization and electrophoretic characterization of cashew nut (Anacardium occidentale) proteins Food Chem., 51: 319 - 324.
Shimizu, M., Saito, M., Yamauchi, K. 1985. Emulsifying and structural properties of lactoglobulin at different pHs. Agric. Bio. Chem., 49: 189 - 194.
Sze-Tao, K.W.C., Sathe. S.K. 2000. Functional properties and in-vitro digestibility of almond (Prunus dulcis L) protein isolate. Food Chem., 69: 153 - 160.
Volkert, M.A., Klein, B.P. 1979. Protein digestibility and emulsion characteristic of soy products. J Food Sci., 44: 93 - 96.
Yapar, A., Atay, S., Kayacier, A., Yetim, H. 2005. Effect of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758). Food Hydrocolloids, P. 1 - 6.
Yuan, Y.J., Velev, O.D., Chen, K., Campbell, R.E. 2002. Effect of pH and Ca2+ - induced association of soybean proteins. J Agric. Food Chem., 50: 4953 - 4958.
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