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Extraction and functional characterization of isolated proteins from Aleppo pine seeds (Pinus halepensis Mill.)

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Abstract

The aim of this work was to extract and characterize Aleppo pine (Pinus halepensis mill.) proteins. Aleppo pine protein isolate (APPI) was isolated from defatted flour using alkaline solution and isoelectric precipitation. Protein solubility, emulsion capacity and stability, foaming capacity and stability, thermal properties, oil and water absorption capacity and gelling ability were evaluated. APPI was most soluble at pH 10 (47.36%) and pH 2 (44.38%), respectively and least soluble at pH 4 (10.21%). The highest emulsion capacity was detected at pH 2 with 220 mL of oil emulsified and emulsion was completely stable at pH 2, 8 and 10 for up to 48 h at 23.3 °C. APPI had a foaming capacity of 99 and 101% at pH 2 and 10, respectively and foaming stability of more than 120 min at 23.3 °C. Oil absorption capacity and water absorption capacity were 3.10 and 3.90 g/g, respectively.

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Authors and Affiliations

  1. Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan

    Khalid Al-Ismail, Nehaya Al-Assoly & Mohammed Saleh

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  1. Khalid Al-Ismail
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  2. Nehaya Al-Assoly
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  3. Mohammed Saleh
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Correspondence to Mohammed Saleh.

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This study does not involve any human or animal testing.

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Al-Ismail, K., Al-Assoly, N. & Saleh, M. Extraction and functional characterization of isolated proteins from Aleppo pine seeds (Pinus halepensis Mill.). Food Measure 12, 386–394 (2018). https://doi.org/10.1007/s11694-017-9651-x

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  • DOI: https://doi.org/10.1007/s11694-017-9651-x

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