Journal of Food Technology

Year: 2003
Volume: 1
Issue: 3
Page No. 133 - 138

Influence of pH, Temperature and Ionic Strength on some Functional Properties of Defatted Flour from Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (M?ll. Arg.)

Authors : Laurette Blandine and Kenfack Mezajoug

Abstract: Ricinodendron heudelotii and Tetracarpidium conophorum are two non conventional oil seed plants belonging to the Euphorbiaceae family. Their kernels constitute one of the main nutritional components of food habit for the western and littoral populations in Cameroon. To contribute to the valorisation of these two non conventional oil crops, some functional properties of the deffated flour of their kernels were studied. Protein solubility of the two oil seeds depends on a couple of factors: pH and temperature, pH and ionic strength. These proteins showed two isoelectric points (pH 4 and pH 8) at which 21 to 48% (T. conophorum), 1 to 8% (R. heudelotii) of the crude proteins were soluble. Protein solubility of the deffated flour from T. conophorum were found to be very high (more than 86%) in the water at 50 C at pH 11, in 0.6N (pH 11) and 0.8N NaCl (pH 2). The maximum value of soluble protein for R. heudelotii (more than 20%) were found when solubilised in the water at 50 C (pH 11) and in NaCl 0.8N (pH 11). Foaming and emulsifying properties of the two oilssed flours were protein solubility dependent and were higher in T. conophorum compared to R. heudelotii.

How to cite this article:

Laurette Blandine and Kenfack Mezajoug , 2003. Influence of pH, Temperature and Ionic Strength on some Functional Properties of Defatted Flour from Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (M?ll. Arg.) . Journal of Food Technology, 1: 133-138.

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