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| Functional property of cottonseed protein isolate |
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| DOI： |
| KeyWord:cottonseed protein isolate functional property thermal stability gel strength |
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| Abstract: |
| In order to explore the application possibility of cottonseed protein isolate in food industry，the impacts of pH，temperature and mass fraction of protein solution on the functional properties of cottonseed protein isolate including solubility，water holding capacity，oil absorption，foamability，emulsifying property etc were studied. The results showed that the solubility of cottonseed protein isolate was the lowest and NSI（nitrogen soluble index）was only 2.11% at pH 4-5；when pH was higher than 5，its solubility increased gradually; when pH was above 11，cottonseed protein isolate was almost completely dissolved and the NSI reached 93.8%. The water holding capacity of cottonseed protein isolate basically unchanged at pH 4-6，when pH was higher than 6，its water holding capacity improved markedly.When pH was 7，the foamability and emulsifying property of cottonseed protein isolate increased with the increase of mass fraction of protein solution，while its foam stability and emulsion stability were less affected. Its oil absorption decreased with temperature rising. The denaturation temperature of cottonseed protein isolate determined by differential scanning calorimetry was 95.18℃，higher than that of soybean protein isolate （88.64℃）, and its denaturation enthalpy was 137.6 J/g，lower than that of soybean protein isolate（178.7 J/g）. The gel strength of the gel from cottonseed protein isolate determined by physical tester was larger than that from soybean protein isolate under the same condition. |
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