University of Botswana, Gaborone, Botswana.
Int J Food Sci Nutr. 2009 May;60(3):183-94. doi: 10.1080/09637480701664399. Epub 2008 Nov 6.
Seeds of an inbred line (B-11-90) of Karkadeh (Hibiscus sabdariffa) were investigated for their proximate composition (AOAC methods), nitrogen solubility and protein isolate (Karkadeh seed protein isolates [KSPI]) functional properties (standard methods). The fat and protein contents of the seeds were 22.43% and 32.46%, respectively. Nitrogen solubility was good in both water and 1.0 M NaCl at alkaline pH rather than at acidic pH, with better solubility at higher pH levels in water than in 1.0 M NaCl. The functional properties of the KSPI were as follows: water absorption capacity, 181 ml/100 g; fat absorption capacity, 110 ml/100 g; bulk density, 0.77 g/ml; and apparent viscosity (at 20 degrees C), 13.42 cps. KSPI showed a maximum foaming capacity at pH 12 and 1.6 M NaCl, a maximum emulsification capacity at pH 11 and 1.8 M NaCl, and a weaker foam stability at neutral pH than at acidic or alkaline pH, with a better foam stability at alkaline pH. The foam stability was considerably improved by treatment with 1.6 M NaCl.
对 Karkadeh（洛神花）的一个自交系（B-11-90）种子的近等基因系进行了研究，内容包括其近似成分（AOAC 方法）、氮溶解度和蛋白质分离物（Karkadeh 种子蛋白分离物[KSPI]）的功能特性（标准方法）。种子的脂肪和蛋白质含量分别为 22.43%和 32.46%。氮在碱性 pH 条件下的水中和 1.0 M NaCl 中的溶解度都很好，而在酸性 pH 条件下的溶解度则较差，在水中的溶解度在较高 pH 条件下比在 1.0 M NaCl 中更好。KSPI 的功能特性如下：水吸收能力为 181 ml/100 g；脂肪吸收能力为 110 ml/100 g；堆积密度为 0.77 g/ml；表观粘度（在 20°C 下）为 13.42 cps。KSPI 在 pH 12 和 1.6 M NaCl 下表现出最大的起泡能力，在 pH 11 和 1.8 M NaCl 下表现出最大的乳化能力，在中性 pH 下的泡沫稳定性比在酸性或碱性 pH 下的泡沫稳定性更差，在碱性 pH 下的泡沫稳定性更好。用 1.6 M NaCl 处理可以显著提高泡沫稳定性。
