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Research Article Volume 13 Issue 3
Structure and functional properties of (Balanites aeqyptiaca del) Aduwa protein meals and concentrate
Ogori AF
Received: November 08, 2023 | Published: December 26, 2023
Citation: Ogori AF. Structure and functional properties of (Balanites eaqpytiaca del) Aduwa protein meals and concentrate. J Nutr Health Food Eng. 2023;13(3):78-88. DOI: 10.15406/jnhfe.2023.13.00376
Abstract
The study revealed structure and functional properties of Aduwa meals and concentrate. The SDS-PAGE show appearances of bands above >180 kDa in the non-reducing condition and the band was reduced to <140 kDa in the presence of β-mercaptoethanol. The FTIR contains the following functional groups; C-H, N-C, C=N, C=O, C-H 2, C-O-C, N-H and band intensities. The amino acid of Aduwa protein meal (APM) has greater amount of essential amino acid (47.84%) but the concentrate (APC) was high in hydrophobic amino acid (10.56%). The protein solubility (PS) show that 60.73% of the (APM) meal was soluble at pH 3.0 but APC was least soluble at pH 3.0. The foam properties showed that the foam capacity of the protein concentrate was high at 60 mg/ml, suggesting increase in the sample concentration enhanced by foam formation of the protein molecules from the concentrate. The emulsion properties revealed that sample concentration of 10 mg/ml is the threshold concentration for the samples to create enough interfacial tensions to stabilize the emulsion formed by the samples, at pH 9.0. The study concluded that Aduwa proteins from defatted meal and concentrate have potentials for expanded utilization in the food industries from the plausible molecular weight behaviour, functional properties, FTIR and amino acid profile.
Keywords: Aduwa, functional properties, polypeptide composition, Fourier transform infrared, ingredients
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