Apr 30, 2014 - Abstract The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were ...
Food Sci. Biotechnol. 23(2): 345-353 (2014) DOI 10.1007/s10068-014-0048-x
RESEARCH ARTICLE
Physicochemical and Functional Properties of Flour and Protein Isolates Extracted from Seinat (Cucumis melo var. tibish) Seeds Azhari Siddeeg, Yanshun-Xu, Qixing-Jiang, and Wenshui-Xia
Abstract The physicochemical and functional properties of seinat seed flour (SSF), defatted seinat flour (DSSF), and protein isolates were studied. Protein was extracted from DSSF using an alkali solution with isoelectric precipitation and freeze drying. Freeze dried seinat seed protein isolates (FSSPI), SSF, and DSSF were evaluated for their physicochemical and functional properties. SSF contained high levels of crude fat and fiber (31.13% and 24.75%, respectively). FSSPI contained 91.83% protein versus 28.58% for SSF. The amounts of potassium, the mineral with the highest content, were 9,548.33, 6,439.03, and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively. The functional properties were variable among samples. The protein solubility of FSSPI was significantly higher (p
