Protein profile and functional properties of defatted flour, protein concentrate, and isolate of al-Samh (Mesembryanthemum forsskalei Hochst)‎ seeds

Abstract EN

Protein profile and functional properties of the defatted flour, protein concentrate and isolate prepared from Al-Samh seeds were investigated.

SDS-PAGE revealed the molecular weight distribution of samples protein was found in the range of ~15 and ~80 kDa.

both water and oil holding capacities were found to be significantly different among all samples.

protein isolate of al-Samh seeds had the highest amounts of water and oil holding capacities 30 and 24.5 ml/100g, respectively.

However, al-Samh protein isolate showed a lower value of the emulsion stability compared to that of the defatted flour and protein concentrate emulsion activity was found to be 41.4, 44.03 and 46.24% for the defatted flour, protein concentrate, and protein isolate of the seeds, respectively.

the foaming capacity and capacity of al-Samh seed products, revealed that the protein isolate had higher foam capacity and stability compared to that of protein concentrate and defatted flour.

the maximum protein solubility of the defatted flour, protein concentrate, and protein isolate was noted at pH values from 7.0 to 12.0, while the minimum solubility values of the samples were obtained at pH levels between 4.0 and 6.0.

Accordingly, it could be stated that al-Samh protein has the potentiality to be a respectable source of protein elements in food processing.