Functional Properties of Bitter Almond Protein

doi:10.7506/spkx1002-6630-201307016

Abstract

Abstract: In this study, bitter almond protein was prepared through the combined use of diluted salt solution extraction and isoelectric point-salt precipitation. The effects of pH, NaCl concentration, protein concentration and temperature on functional properties (solubility, water-holding capacity, oil-absorbing capacity, emulsifying capacity, emulsion stability, foaming capacity and foam stability) of bitter almond protein were investigated systematically. The results showed that the solubility, water-holding capacity, emulsifying capacity and emulsion stability, foaming capacity of bitter almond protein were the lowest around isoelectric point (pI 4.1). The solubility, emulsifying properties and foaming properties could be improved with increasing NaCl concentration from 0 to 0.8 mol/L. However, higher level of NaCl concentration had a negative effect on these properties. The emulsifying and foaming properties of bitter almond protein were improved by increasing the protein concentration, but at a level of 3－4 g/100 mL, no obvious change in emulsifying capacity, emulsion stability, foaming capacity or foam stability was observed. Functional properties were significantly improved by suitable heating, but exposure to excessive heat caused a continuous decrease in the various functional properties.

Key words: bitter almond protein, solubility, water-holding capacity, oil-absorbing capacity, emulsifying properties, foaming properties

CLC Number:

TS201.21

XUE Lei1，LI Da-wen1，WEI Qin1,*，ZHAO Zhong1，MA Xi-han2. Functional Properties of Bitter Almond Protein[J]. FOOD SCIENCE, 2013, 34(7): 70-75.

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