Access Restriction

Author Lawal, Olayide S.
Source CiteSeerX
Content type Text
File Format PDF
Subject Domain (in DDC) Computer science, information & general works ♦ Data processing & computer science
Subject Keyword Specific Ion Effect Emulsion ♦ Protein Concentrate ♦ Foam Gel ♦ Water Absorption Capacity ♦ Seed Protein Concentrate ♦ Chaotropic Salt ♦ Kosmotropic Salt ♦ Gelation Property ♦ Emulsification Property ♦ Hofmeister Salt ♦ Structure Property Relation ♦ Surfactant Property ♦ Jack Bean ♦ Gelation Concentration ♦ Hofmeister Trend ♦ Functional Property ♦ Salt Concentration ♦ Canavalia Ensiformis
Abstract Protein concentrate was prepared from the seeds of jack bean (Canavalia ensiformis) and the influences of selected Hofmeister salts on some functional properties of the protein concentrate were investigated. The results indicate that kosmotropic salts (Na2SO4, NaCl, NaBr) had improved water absorption capacities over the chaotropic salts (NaI, NaClO4, NaSCN) and generally, the reduction in water absorption capacity followed the Hofmeister trend: Na2SO4> NaCl> NaBr> NaI> NaClO4> NaSCN. However, the reverse was observed for the foaming and emulsification properties. The least gelation concentration (LGC) was used as the index of gelation properties and the results showed that LGC were higher in kosmotropic salts than in chaotropic salts. Generally, increases in salt concentration reduced the water absorption capacity, the surfactant properties as well as the gelation property. The findings would provide insight into the understanding of the structure property relations of the protein concentrate.
Educational Role Student ♦ Teacher
Age Range above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Publisher Date 2008-01-01