INFLUENCE OF pH, SOME CHLORIDE AND PHOSPHATES ON EMULSIFYING AND SOLUBILITY PROPERTIES OF CASHEW KERNEL (Anacardium occidentale) PROTEIN ISOLATE

Effect of pH, NaCl, KCI, KH PO or NaH PO on solubility and emulsifying properties of cashew    2 4 2 4  (Anacardium occidentale L.) protein isolate (CPI) were determined. The emulsifying properties of CPI    were assessed turbidimetrically. Maximum soluble protein observed at pH 2 and pH 12 media were 62   and 95%, respectively. CPI solubility in NaCl, KCI, KH PO  or NaH PO  solutions were better than in   2 4 2 4  H O. This solubility is salt concentration dependent. pH 5 gave a better emulsion activity {EA} than    2  other pH values. Its emulsion appeared stable at pH 2, 11 or 12. CPI stabilized oil-in-water emulsion   3   has longer shelf life at low chloride and phosphate concentrations (0.1 - 0.4mol/dm  ). EA of CPI in NaCl,   KCl, NaH PO or KH PO showed positive correlation with solubility.    2 4  2 4

[1]  L. A. Arogundade,et al.  Effect of ionic strength and/or pH on Extractability and physico-functional characterization of broad bean (Vicia faba L.) Protein concentrate , 2006 .

[2]  A. Kayacier,et al.  Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758) , 2006 .

[3]  A. A. Salawu,et al.  Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour , 2004 .

[4]  G. Meng,et al.  Characterization of globulin from Phaseolus angularis (red bean) , 2002 .

[5]  D. Mcclements,et al.  Effect of CaCl2 and KCl on Physiochemical Properties of Model Nutritional Beverages Based on Whey Protein Stabilized Oil‐in‐Water Emulsions , 2002 .

[6]  N. Narain,et al.  Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates. , 2001, Die Nahrung.

[7]  M. Marcone,et al.  Soluble protein fractions from pH and heat treated sodium caseinate: physicochemical and functional properties. , 2000 .

[8]  S. Sathe,et al.  Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. , 2000 .

[9]  H. Singh,et al.  Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins. , 2000, Journal of agricultural and food chemistry.

[10]  S. S. Arogba.  Studies on kolanut and cashew kernels: moisture adsorption isotherm, proximate composition, and functional properties , 1999 .

[11]  A. Clemente,et al.  Polar lipids of defatted chickpea (Cicer arietinum L.) flour and protein isolates , 1998 .

[12]  E. Dickinson.  Properties of emulsions stabilized with milk proteins: overview of some recent developments , 1997 .

[13]  A. Oshodi,et al.  Effect of salts on some of the functional properties of bovine plasma protein concentrate , 1997 .

[14]  J. Regenstein,et al.  Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates , 1997 .

[15]  M. Álvarez,et al.  Functional properties of barinas nut flour (Caryodendron orinocense Karst., Euphorbiaceae) compared to those of soybean , 1996 .

[16]  Kevin W. Bowyer,et al.  The Functional Properties , 1996 .

[17]  F. C. Parrish,et al.  Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle , 1988 .

[18]  E. Li-Chan,et al.  Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties , 1984 .

[19]  S. Damodaran,et al.  Effects of Ions on Protein Conformation and Functionality , 1982 .

[20]  K. Mcwatters,et al.  SALT CONCENTRATION, pH, AND FLOUR CONCENTRATION EFFECTS ON NITROGEN SOLUBILITY AND EMULSIFYING PROPERTIES OF PEANUT FLOUR , 1979 .

[21]  J. Kinsella,et al.  Emulsifying properties of proteins: evaluation of a turbidimetric technique , 1978 .

[22]  B. Fetuga,et al.  Composition and nutritive value of cashew nut to the rat. , 1974, Journal of agricultural and food chemistry.

[23]  Alastair Aitken,et al.  Protein Determination by UV Absorption , 1996 .

[24]  R. Yada,et al.  Structure-function relationships of cowpea (Vigna unguiculata) globulin isolate : influence of pH and NaCl on physicochemical and functional properties , 1995 .

[25]  S. Sathe.  Solubilization and electrophoretic characterization of cashew nut (Anacardium occidentale) proteins , 1994 .

[26]  L. Phillips.  CHAPTER 6 – Protein-Stabilized Foams , 1994 .

[27]  C. V. Morr,et al.  Whey protein concentrates and isolates: processing and functional properties. , 1993, Critical reviews in food science and nutrition.

[28]  J. Kinsella,et al.  Proteins in whey: chemical, physical, and functional properties. , 1989, Advances in food and nutrition research.

[29]  C. Myers.  Functional Attributes of Protein Isolates , 1988 .

[30]  V. Prakash,et al.  Physicochemical properties of oilseed proteins. , 1986, CRC critical reviews in biochemistry.

[31]  S. Damodaran,et al.  Physicochemical and functional properties of oilseed proteins with emphasis on soy proteins , 1985 .

[32]  M. Saito,et al.  Emulsifying and Structural Properties of β-Lactoglobulin at Different PHs , 1985 .