Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Suresh Kumar K,Ganesan K,Selvaraj K,Subba Rao PVdoi
10.1016/j.foodchem.2013.12.058subject
Has Abstractpub_date
2014-06-15 00:00:00pages
353-60eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01926-2journal_volume
153pub_type
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