Functional properties of protein concentrates from mimusops elengi L. seed

Hazra, K. M. and Laskar, S. (2005) Functional properties of protein concentrates from mimusops elengi L. seed. Acta Alimentaria, 34 (4). pp. 473-482. ISSN 0139-3006

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Abstract

Studies on functional propertiesof a protein concentrate produced from the seeds of bakul (Mimusops elengiL.; Sapotaceae) have been carried out. Solubility of the protein was minimum at pH 4.0. Water and oil holding capacities of the seed protein concentrate were 1.70 g g-1 and 3.23 g g-1, respectively. Minimum foaming capacity, minimum emulsifying activity, minimum emulsion stability and maximum foam stability were found at pH 4.0. Moreover, emulsion stability of the protein concentrate was high (above 88.3%) over the pH range of 2-10.

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