Preparation and characterisation of protein concentrates from defatted kenaf seed.
Two kenaf varieties QP3 and V36 were used to obtain protein concentrates. Proximate analysis, foaming, water and oil absorption properties were studied. Significant (P<0.05) differences were observed among the two varieties only in their content in oil and carbohydrates. The protein concentrate y...
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| Format: | Article |
| Language: | English English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16305/1/Preparation%20and%20characterisation%20of%20protein%20concentrates%20from%20defatted%20kenaf%20seed.pdf |
| _version_ | 1825945790273552384 |
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| author | Mariod , Abdalbasit Adam Fathy, Siti Farhana Saleem Ismail, Maznah |
| author_facet | Mariod , Abdalbasit Adam Fathy, Siti Farhana Saleem Ismail, Maznah |
| author_sort | Mariod , Abdalbasit Adam |
| collection | UPM |
| description | Two kenaf varieties QP3 and V36 were used to obtain protein concentrates. Proximate analysis, foaming, water and oil absorption properties were studied. Significant (P<0.05) differences were observed among the two varieties only in their content in oil and carbohydrates. The protein concentrate yield was 13.04% and 10.56%, respectively. The two varieties showed significantly different (P<0.05) water and oil absorption capacities. QP3 showed higher foaming capacity than did V38, and it was increased with increasing salt and sugar concentration. Albumin was the main fraction representing 59.6% and 66.1% in QP3 and V36 varieties, respectively, followed by globulin, which represented 22.6% and 19.1%, respectively. The ratios of albumin, globulin, glutelin and prolamin were significantly different. Based on the data obtained from sodium dodecyl sulphate polyacrylamide gel electrophoresis, the main kenaf seed proteins present in the concentrates were five proteins with molecular weights ranging from 10 to 66. kDa. From differential scanning calorimetry data, QP3 and V36 protein concentrates had similar denaturation temperatures (82.6 and 81.8°C, respectively). |
| first_indexed | 2024-03-06T07:37:02Z |
| format | Article |
| id | upm.eprints-16305 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:37:02Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-163052015-10-20T07:25:11Z http://psasir.upm.edu.my/id/eprint/16305/ Preparation and characterisation of protein concentrates from defatted kenaf seed. Mariod , Abdalbasit Adam Fathy, Siti Farhana Saleem Ismail, Maznah Two kenaf varieties QP3 and V36 were used to obtain protein concentrates. Proximate analysis, foaming, water and oil absorption properties were studied. Significant (P<0.05) differences were observed among the two varieties only in their content in oil and carbohydrates. The protein concentrate yield was 13.04% and 10.56%, respectively. The two varieties showed significantly different (P<0.05) water and oil absorption capacities. QP3 showed higher foaming capacity than did V38, and it was increased with increasing salt and sugar concentration. Albumin was the main fraction representing 59.6% and 66.1% in QP3 and V36 varieties, respectively, followed by globulin, which represented 22.6% and 19.1%, respectively. The ratios of albumin, globulin, glutelin and prolamin were significantly different. Based on the data obtained from sodium dodecyl sulphate polyacrylamide gel electrophoresis, the main kenaf seed proteins present in the concentrates were five proteins with molecular weights ranging from 10 to 66. kDa. From differential scanning calorimetry data, QP3 and V36 protein concentrates had similar denaturation temperatures (82.6 and 81.8°C, respectively). Elsevier 2010-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16305/1/Preparation%20and%20characterisation%20of%20protein%20concentrates%20from%20defatted%20kenaf%20seed.pdf Mariod , Abdalbasit Adam and Fathy, Siti Farhana and Saleem Ismail, Maznah (2010) Preparation and characterisation of protein concentrates from defatted kenaf seed. Food Chemistry, 123 (3). pp. 747-752. ISSN 0308-8146 http://www.elsevier.com/ Kenaf. Crops - Seeds - Proteins. 10.1016/j.foodchem.2010.05.045 English |
| spellingShingle | Kenaf. Crops - Seeds - Proteins. Mariod , Abdalbasit Adam Fathy, Siti Farhana Saleem Ismail, Maznah Preparation and characterisation of protein concentrates from defatted kenaf seed. |
| title | Preparation and characterisation of protein concentrates from defatted kenaf seed. |
| title_full | Preparation and characterisation of protein concentrates from defatted kenaf seed. |
| title_fullStr | Preparation and characterisation of protein concentrates from defatted kenaf seed. |
| title_full_unstemmed | Preparation and characterisation of protein concentrates from defatted kenaf seed. |
| title_short | Preparation and characterisation of protein concentrates from defatted kenaf seed. |
| title_sort | preparation and characterisation of protein concentrates from defatted kenaf seed |
| topic | Kenaf. Crops - Seeds - Proteins. |
| url | http://psasir.upm.edu.my/id/eprint/16305/1/Preparation%20and%20characterisation%20of%20protein%20concentrates%20from%20defatted%20kenaf%20seed.pdf |
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