Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates
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Martin A. Mune Mune
,
Armand A. Bouba
Abstract
Functional properties of Bambara bean protein concentrates (BPCs), as a function of extraction pH and NaCl concentration, were investigated. The results showed that protein content of the concentrates ranged between 69.27% and 74.40%. The addition of NaCl during protein extraction favourably affected water solubility index particularly at pH 10–11. Moreover, the maximum water absorption capacity (4.28 g/g) and oil-holding capacity (OHC) (2.50 g/g) were recorded at extraction pH 11 and in the absence of NaCl. It was also noticed that protein extraction at pH 8–10 was not recommended for applications where high OHC is required. BPCs presenting high emulsifying activity were prepared at NaCl concentration of 0.5 M and pH 7, and at pH 11 without NaCl. Finally, foaming ability (FA) increased with NaCl concentration, and the maximum FA was recorded at pH 7 (114%).
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Articles in the same Issue
- Frontmatter
- Research Articles
- Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics
- Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions
- Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties
- Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)
- Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology
- Dehydration and Rehydration of Cooked Mussels
- NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
- Modeling and Simulation of a Co-current Rotary Dryer
- Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates
- Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments
Articles in the same Issue
- Frontmatter
- Research Articles
- Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics
- Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions
- Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties
- Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria×ananassa Duch. cv. Harunoka)
- Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology
- Dehydration and Rehydration of Cooked Mussels
- NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean
- Modeling and Simulation of a Co-current Rotary Dryer
- Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates
- Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments
