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Preparation and physicochemical properties of protein concentrate and isolate produced from Acacia tortilis (Forssk.) Hayne ssp. raddiana

Journal of Food Science and Technology volume 55, pages 489–495 (2018)Cite this article

Abstract

The composition and physicochemical properties of defatted acacia flour (DFAF), acacia protein concentrate (APC) and acacia protein isolate (API) were evaluated. The results indicated that API had lower, ash and fat content, than DFAF and APC. Also, significant difference in protein content was noticed among DFAF, APC and API (37.5, 63.7 and 91.8%, respectively). Acacia protein concentrate and isolates were good sources of essential amino acids except cystine and methionine. The physicochemical and functional properties of acacia protein improved with the processing of acacia into protein concentrate and protein isolate. The results of scanning electron micrographs showed that DFAF had a compact structure; protein concentrate were, flaky, and porous type, and protein isolate had intact flakes morphology.

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Affiliations

  1. Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt

    Hassan E. Embaby & Ahmed M. Rayan

  2. National Center for Radiation, Research and Technology (NCRRT), Atomic Energy Authority (AEA), Cairo, Egypt

    Hesham M. Swailam

Authors
  1. Hassan E. Embaby
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  2. Hesham M. Swailam
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  3. Ahmed M. Rayan
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Correspondence to Ahmed M. Rayan.

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Embaby, H.E., Swailam, H.M. & Rayan, A.M. Preparation and physicochemical properties of protein concentrate and isolate produced from Acacia tortilis (Forssk.) Hayne ssp. raddiana . J Food Sci Technol 55, 489–495 (2018). https://doi.org/10.1007/s13197-017-2957-1

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  • DOI: https://doi.org/10.1007/s13197-017-2957-1

Keywords

  • Acacia tortilis seeds
  • Protein concentrate
  • Protein isolate
  • Chemical composition
  • Functional properties