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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1820–1828 | Cite as

Kinetic studies on palm heart protein solubility and investigation of physicochemical, functional and thermal properties of palm heart protein isolate

  • Abdollah Hematian SourkiEmail author
  • Mahsa Rahmanian
Original Article
  • 46 Downloads

Abstract

The chemical composition of palm heart (cultivar Piarom) and solubility kinetics of its protein was investigated under different salt concentrations and pHs. Palm heart protein isolate (PHPI) was prepared using alkaline extraction and acidic precipitation and its functional properties (emulsifying properties and emulsion stability, foam capacity, and water holding and fat absorption capacity) and thermal properties were determined. It was revealed that palm heart had high nutritional value and contains high protein content. By increasing pH up to 3, solubility was decreased and then significantly increased by elevating pH to 9 (p < 0.05). Salt addition significantly decreased palm heart protein (PHP) solubility. Considering solubility kinetics, pH  9 and salt concentration of 0.25 M was determined as the best protein extraction condition. Denaturation temperature and enthalpy changes of PHPI were 108.63 °C and 143.1 J/g; suggesting high thermal stability of this product. Regarding its suitable functional, physicochemical and thermal properties, PHP can be considered as an ideal substitution for animal protein sources in the food industry.

Keywords

Palm heart Protein solubility Protein isolate Functional properties Thermal properties 

Notes

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and Technology, Faculty of AgricultureJahrom UniversityJahromIran
  2. 2.Kherad Institute of Higher EducationBushehrIran

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