Evaluation of the Effects of Salts on the Functional Properties of Baobab (Adansonia digitata) Seed Flour

被引：0
|
作者：
Adubiaro, Habibat Omolara [1 ]
Babalola, Bolanle Morayo [1 ]
Olaleye, Abdul Ademola [2 ]
Ogunbusola, Eunice Moriyike [3 ]
Sanni, Toibudeen Adesegun [3 ]
Arogundade, Ibukun Omolade [1 ]
机构：
[1] Fed Univ Oye Ekiti, Ind Chem Dept, Oye Ekiti, Ekiti State, Nigeria
[2] Fed Univ Dutse, Dept Chem, Dutse, Jigawa State, Nigeria
[3] Fed Univ Oye Ekiti, Food Technol Dept, Oye Ekiti, Ekiti State, Nigeria
来源：
ORIENTAL JOURNAL OF CHEMISTRY | 2019年 / 35卷 / 06期
关键词：
Baobab; Salts effect; Protein solubility; Gelation Capacity; Foaming Capacity and Stability;
D O I：
10.13005/ojc/350619
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Evaluation of the effects of salts on the functional properties of Adansonia digitata seed flour was investigated. Sodium chloride, calcium chloride, potassium chloride, Sodium acetate and sodium nitrate salts were the salts used to carry out the investigation. The results obtained revealed that the 18% least gelation concentration recorded with distilled water was improved in the presence of salt solutions to values from 8% and 16%. Results for water absorption capacity showed a decrease from 220 in distilled water to between 136 and 220 when salt solutions were used. An increase in foaming capacity from 12.4 in the absence of salt, up to values between 24.2 and 114.4 in the presence of salt was observed. The presence of NaCl on Adansonia digitata seed flour recorded the lowest foaming stability while CH3COONa recorded the highest values; from the result it was observed that the type of salt used and its concentration had a great impact on the variation of protein solubility of Adansonia digitata seed flour with solutions of different pH.
引用
收藏
页码：1760 / 1766
页数：7
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