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Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate

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Abstract

The aims of this research were to examine the effect of pH on extraction of proteins from sour cherry (Prunus cerasus L.) kernels, and to investigate the functional properties of the resulting protein concentrate. The optimum pH values for the protein extraction and isoelectric precipitation were determined as 10.0 and 4.5, respectively. The protein concentrate contained 4.03 ± 0.16% moisture, 3.31 ± 0.17% ash, 2.94 ± 0.36% carbohydrate, 1.93 ± 0.16% lipid, and 80.48 ± 2.38% protein. Water holding capacity, oil holding capacity and the least gelling concentration of the protein concentrate were 2.42 ± 0.09 g water/g, 1.73 ± 0.17 g oil/g and 8%, respectively. Results showed that emulsifying activity and stability indices, foaming capacity and stability of protein concentrate were 38.91 ± 2.50 m2/g, 37.49 ± 2.41 min, 35.00 ± 3.54% and 71.80 ± 7.25% (after 30 min), respectively. The functional and chemical properties of the protein concentrate indicate that it may find application as functional ingredient for various food products.

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Acknowledgements

The study was partially supported by Tokat Gaziosmanpaşa University Scientific Research Projects Unit (Project No.: 2009/59).

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Hitit University, 19030, Çorum, Turkey

    Mehtap Çelik

  2. Department of Food Processing, Şiran Mustafa Beyaz Vocational School, Gümüşhane University, 29700, Gümüşhane, Turkey

    Melih Güzel

  3. Department of Food Engineering, Faculty of Engineering, Niğde Ömer Halisdemir University, 51240, Niğde, Turkey

    Metin Yildirim

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  1. Mehtap Çelik
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Correspondence to Metin Yildirim.

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Çelik, M., Güzel, M. & Yildirim, M. Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate. J Food Sci Technol 56, 3023–3032 (2019). https://doi.org/10.1007/s13197-019-03785-8

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  • DOI: https://doi.org/10.1007/s13197-019-03785-8

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