Iyenagbe David O, Malomo Sunday A, Idowu Atinuke O, Badejo Adebanjo A, Fagbemi Tayo N
Department of Food Science and Technology Federal University of Technology Akure Nigeria.
Department of Food Science and Technology Mountain Top University Ibafo Ogun State Nigeria.
Food Sci Nutr. 2017 Aug 27;5(6):1170-1178. doi: 10.1002/fsn3.508. eCollection 2017 Nov.
Conophor nut () was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protein contents of the isolate ranges between 86.86 g/100g and 87.74 g/100 g, about 1.5-fold higher than those of the defatted flour samples. The essential amino acids of the isolates ranged between 40.57%-41.55%. Glutamic acid, aspartic acid, and arginine were the most predominant amino acids, while methionine and lysine were the first and second limiting amino acids, respectively. The protein efficiency ratio, biological values as well as the functional properties of the proteins were improved with processing. These properties may enhance the potential use of conophor nut protein isolates as high-quality protein ingredient in food systems.
对稻苞坚果（）进行了不同的热处理，以探索其作为食品成分的全部潜力。将生的、煮熟的和烤制的坚果脱脂，并通过碱溶解和等电沉淀法分离蛋白质。对经过不同加工的坚果进行了近似成分、氨基酸组成和功能特性分析。分离物的蛋白质含量在86.86 g/100g至87.74 g/100g之间，比脱脂面粉样品的蛋白质含量高约1.5倍。分离物的必需氨基酸含量在40.57%-41.55%之间。谷氨酸、天冬氨酸和精氨酸是最主要的氨基酸，而蛋氨酸和赖氨酸分别是第一和第二限制氨基酸。加工后蛋白质效率比、生物价值以及蛋白质的功能特性均有所提高。这些特性可能会增强稻苞坚果分离蛋白作为食品系统中优质蛋白质成分的潜在用途。
