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Emulsification properties of groundnut protein.

Ramanatham, G. and Ran, L. H. and Urs, L. N. (1978) Emulsification properties of groundnut protein. Journal of Food Science, 43 (4). 1270-1273, 19 ref..

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Abstract

The ability of groundnut protein to emulsify soybean oil was studied under various experimental conditions. The emulsification capacity (EC) of groundnut protein isolate was highest at 5 mg/ml protein concn. The EC vs. pH profile resembled a typical protein solubility curve and the EC of groundnut protein isolate was greatest at pH 10.0. NaCl at low concn. (0.05-0.2M ) increased the EC of protein dispersed, in the pH range 7-10. Groundnut protein isolate showed poor emulsifying properties in water (pH 6.8) in contrast to casein or soybean protein. Results with groundnut flour indicated that it was a less effective emulsifier than the protein isolate. EC increased with the fineness of the flour, indicating the influence of particle size. A smaller amount of oil was emulsified at higher mixing speeds.

Item Type: Article
Uncontrolled Keywords: EMULSIFIERS-; groundnut proteins, emulsification properties of; soybean oils, groundnut proteins emulsification of; GROUNDNUTS-; PROTEIN-PRODUCTS; emulsification properties of groundnut proteins; SOYBEAN-OILS; groundnut proteins emulsification of soybean oils
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 11:48
Last Modified: 24 May 2016 11:48
URI: http://ir.cftri.com/id/eprint/7004

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