Publisher of Iranian Journals and Conference Proceedings

Please waite ..
Publisher of Iranian Journals and Conference Proceedings
Login |Register |Help |عضویت کتابخانه ها
Paper
Title

The effect of extraction and isoelectric pH values on functional and thermal properties of tahini meal protein

دوفصلنامه تحقیقات کشاورزی ایران، دوره: 39، شماره: 2
Year: 1400
COI: JR_IAR-39-2_010
Language: EnglishView: 89
This Paper With 8 Page And PDF Format Ready To Download

Buy and Download

با استفاده از پرداخت اینترنتی بسیار سریع و ساده می توانید اصل این Paper را که دارای 8 صفحه است به صورت فایل PDF در اختیار داشته باشید.
آدرس ایمیل خود را در کادر زیر وارد نمایید:

Authors

Tohid Najafi Mirak - Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
Nafiseh Koushki - Former Ph.D student of Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
Mohammad Hosein Haddad Khodaparast - Department of food science and technology, Ferdousi University, Mashhad, Iran
Fariba Naghipour - Associate professor, Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
Mohsen Vazifedoost Vazifedoost - assistant professor, Department of food science and technology, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran

Abstract:

ABSTRACT - Tahini is an important product of peeled sesame. As a byproduct of oil extraction from tahini, tahini meal (TM) is a valuable protein source. However, it is only used to feed livestock. TM can be used as an affordable protein source in human diet. In this research work, the effects of extraction pH (۱۰, ۱۱ and ۱۲) and isoelectric pH (۴.۵, ۵.۵ and ۶.۵) on functional and thermal properties of proteins isolated from TM were studied. Functional properties of extracted proteins including water and oil absorption, foaming capacity and foam stability as well as thermal properties were measured. The results showed that the highest protein extraction efficiency (۸۷%) was obtained in extraction pH at pH≥۱۱ and isoelectric pH ۶.۵. In addition, the highest levels of water and oil absorption capacity were obtained in proteins precipitated at pH ۶.۵ (p ≤۰.۰۵). The highest level of foaming capacity and stability was observed in proteins extracted at pH۱۱ and precipitated at pH۶.۵. On the other hand, thermal properties of TM protein including onset denaturation temperature (Tm), denaturation peak temperature (Td) and denaturation enthalpy (ΔHd) were affected by sediment pH and pH ۶.۵ led to the highest thermal characteristics. Since the optimum characteristics of proteins isolated from TM were obtained at isoelectric pH ۶.۵ and extraction pH ۱۱, these pH values are recommended for the extraction and precipitation of TM proteins, respectively.  

Keywords:

Paper COI Code

This Paper COI Code is JR_IAR-39-2_010. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/1186310/

How to Cite to This Paper:

If you want to refer to this Paper in your research work, you can simply use the following phrase in the resources section:
Najafi Mirak, Tohid and Koushki, Nafiseh and Haddad Khodaparast, Mohammad Hosein and Naghipour, Fariba and Vazifedoost, Mohsen Vazifedoost,1400,The effect of extraction and isoelectric pH values on functional and thermal properties of tahini meal protein,https://civilica.com/doc/1186310

مراجع و منابع این Paper:

لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :

  • AACC (American Association of Cereal Chemists). (2000). Approved methods of ...
  • Achouri, A., Nail, V., & Boye, J. I. (2012). Sesame ...
  • Akintayo, E. T., Oshodi, A. A., & Esuoso, K. O. ...
  • AOAC (Association of Official Agricultural Chemists). (2002). Official methods of ...
  • Adegunwa, M. O., Bakare, H. A., & Akinola, O. F. ...
  • Cho, S. Y., & Rhee, C. (2004). Mechanical properties and ...
  • Crockett, R., Le, P., & Vodovotz, Y. (2011). Effects of ...
  • Demirhan, E. & Özbek, B. (2013). Influence of enzymatic hydrolysis ...
  • Egorova, E. Y., Khmelev, V. N., & Reznichenko, I.Y. (2017). ...
  • Elleuch, M., Bedigian, D., Besbes, S., Blecker, C., & Attia, ...
  • Escamilla‐Silva, E. M., Guzmán‐Maldonado, S. H., Cano‐Medinal, A., & González ...
  • Fetzer, A., Herfellner, T., Stäbler, A., Menner, M., & Eisner, ...
  • Food and Agriculture Organization Statistical Databases (FAOSTAT). (2019). Sesame seed, ...
  • Gupta, S., Chhabra, G. S., Liu, C., Bakshi, J. S., ...
  • Harwalkar, V. R., & MA, C. Y. (1987). Study of ...
  • Inyang, U. E., & Iduh, A. O. (1996). Influence of ...
  • Ishii, Y., & Takiyama, K. (1994). Extraction of calcium, oxalate ...
  • Jahandideh, H., Haddad Khodaparast, M. H., & Taghizadeh, M. (2013). ...
  • Kanu, P. J., Kerui, Z., Ming, Z. H., Haifeng, Q., ...
  • Kapadia, G. J., Azuine, M. A., Tokuda, H., Takasaki, M., ...
  • Kaur, M., & Singh, N. (2007). Characterization of protein isolates ...
  • Martins, V. B., & Netto, F. M. (2006). Physicochemical and ...
  • Meng, G. T., & Ma, C. Y. (2001). Thermal properties ...
  • Muhamyankaka, V., Shoemaker, C. F., Nalwoga, M., & Zhang, X. ...
  • Naghizadeh Raeisi, S. H., Mohamadi Rami, A., Shahidi, S. A. ...
  •  Onsaard, E., Putthanimon, J., Singthong, J., & Thammarutwasik, P. (2018). ...
  • Parniakov, O., Bals, O., Barba, F. J., Mykhailyk, V., Lebovka, ...
  • Phongthai, S., Aamico, S., Schoenlechner, R., Homthawornchoo, W., & Rawdkuen, ...
  • Ragab, D. M., Babiker, E. E., & Eltinay, A. H. ...
  • Ranganayaki, S., Vidhya, R., & Jaganmohan, R. (2012). Isolation and ...
  • Ribotta, P. D., Ausar, S. F., Morcillo, M. H., Perez, ...
  • Saini, C. S., Sharma, H. K., & Sharma, L. (2018). ...
  • Scopes, R. K. (1994). Protein purification: Principles and practice. Springer Science ...
  • Tan, S. H., Mailer, R. J., Blanchard, C. L., Agboola, ...
  • Torlak, E., Sert, D., & Serin, P. (2013). Fate of ...
  • Xu, X., Jiang, L., Zhou, Z., Wu, X., & Wang, ...
  • Yadav, U., Singh, N., Kaur, A., & Thakur, S. (2018). ...

Research Info Management

Certificate | Report | من نویسنده این مقاله هستم

اطلاعات استنادی این Paper را به نرم افزارهای مدیریت اطلاعات علمی و استنادی ارسال نمایید و در تحقیقات خود از آن استفاده نمایید.

Share this page

More information about COI

COI stands for "CIVILICA Object Identifier". COI is the unique code assigned to articles of Iranian conferences and journals when indexing on the CIVILICA citation database.

The COI is the national code of documents indexed in CIVILICA and is a unique and permanent code. it can always be cited and tracked and assumed as registration confirmation ID.

Support