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| Functional properties of Sacha Inchi protein |
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| DOI： |
| KeyWord:Sacha Inchi protein functional property pH temperature |
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| Abstract: |
| Sacha Inchi protein was extracted from Sacha Inchi cake by alkali extraction and acid precipitation, and the influences of pH, temperature, NaCl concentration and sucrose concentration on functional properties of Sacha Inchi protein were studied. The results showed that the solubility, emulsifying ability and foamability of Sacha Inchi protein were minimum at pH 5. The solubility, water holding capacity and oil holding capacity of Sacha Inchi protein increased firstly then decreased with temperature rising. When proper NaCl was added, the solubility, emulsifying ability and foamability of Sacha Inchi protein increased. When proper sucrose was added, the foamability of Sacha Inchi protein decreased, while the emulsifying ability of Sacha Inchi protein increased. Functional property of Sacha Inchi protein were affected by pH, temperature, NaCl concentration and sucrose concentration, and Sacha Inchi protein products with fine functional properties could be obtained by changing these conditions. |
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