J. Agric. Food Chem. 2010, 58, 5457–5464
5457
DOI:10.1021/jf1002446
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Functional Properties of Select Edible Oilseed Proteins GIRDHARI M. SHARMA,†, MENGNA SU,†, ADITYA U. JOSHI,† KENNETH H. ROUX,‡ AND SHRIDHAR K. SATHE*,† )
† Department of Nutrition, Food and Exercise Sciences and ‡Department of Biological Science, The Florida State University, Tallahassee, Florida 32306. These authors contributed equally in the conduct of the research reported in this paper.
Borate saline buffer (0.1 M, pH 8.45) solubilized proteins from almond, Brazil nut, cashew nut, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean seeds were prepared from the corresponding defatted flour. The yield was in the range from 10.6% (macadamia) to 27.4% (almond). The protein content, on a dry weight basis, of the lyophilized preparations ranged from 69.23% (pine nut) to 94.80% (soybean). Isolated proteins from Brazil nut had the lightest and hazelnut the darkest color. Isolated proteins exhibited good solubility in aqueous media. Foaming capacity (
