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Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds

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Abstract

The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were studied. Protein was extracted from DSSF using an alkali solution with isoelectric precipitation and freeze drying. Freeze dried seinat seed protein isolates (FSSPI), SSF, and DSSF were evaluated for their physicochemical and functional properties. SSF contained high levels of crude fat and fiber (31.13% and 24.75%, respectively). FSSPI contained 91.83% protein versus 28.58% for SSF. The amounts of potassium, the mineral with the highest content, were 9,548.33, 6,439.03, and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher (p<0.05) than for DSSF and SSF. FSSPI has a significantly better (p<0.05) foaming capacity, water/fat absorption capacity, and bulk density than SSF and DSSF. FSSPI also showed an emulsifying capacity comparable to commercial soy protein isolates.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, 214122, China

    Yanshun Xu, Qixing Jiang & Wenshui Xia

  2. Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, P.O. Box 20, Sudan

    Azhari Siddeeg

Authors
  1. Azhari Siddeeg
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  2. Yanshun Xu
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  3. Qixing Jiang
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  4. Wenshui Xia
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Correspondence to Wenshui Xia.

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Siddeeg, A., Xu, Y., Jiang, Q. et al. Physicochemical and functional properties of flour and protein isolates extracted from seinat (Cucumis melo var. tibish) seeds. Food Sci Biotechnol 23, 345–353 (2014). https://doi.org/10.1007/s10068-014-0048-x

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  • DOI: https://doi.org/10.1007/s10068-014-0048-x

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