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Food science and biotechnology v.20 no.1, 2011년, pp.29 - 37   SCIE SCOPUS 피인용횟수: 1
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Functional Properties of Protein Isolate Obtained from Physic Nut (Jatropha curcas L.) Seed Cake

Saetae, Donlaporn    (Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi   ); Kleekayai, Thanyaporn    (Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi   ); Jayasena, Vijay    (Department of Food Science and Technology, School of Public Health, Curtin Health Innovation Research Institute, Curtin University of Technology   ); Suntornsuk, Worapot    (Department of Microbiology, Faculty of Science, King Mongkut's University of Technology Thonburi  );
  • 초록

    Physic nut (Jatropha curcas L.) protein isolate was successfully achieved from physic nut seed cake by an alkaline extraction and followed by an isoelectric precipitation. The protein isolate had small amounts of phorbol esters, phytic acid, and saponin without any lectin. Its minimum and maximum solubility were at pH 4.0 and 12.0, respectively. Its water and oil binding capacities were 3.22 g water/g protein and 1.86mL oil/g protein, respectively. Its foaming capacity and emulsion activity showed high values in a range of basic pHs. Its foaming and emulsion stability values decreased with increasing time and exhibited high levels under basic pH conditions. Physic nut protein isolate had unique functional properties in water binding capacity, emulsion activity, and emulsion stability indicating an important role in food systems. It may be applied to salad dressing, mayonnaise, sausage, and meat products. Therefore, physic nut seed cake has a potential to be exploited as a novel source of functional protein for food or feed applications.


  • 주제어

    physic nut .   seed cake .   protein isolate .   extraction .   functional property.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2012. "" Food science and biotechnology, 21(4): 1179~1185     

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