Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates
Vicente Queiroga Neto, Narendra Narain, J. B. Silva, Pushkar Singh Bora
Food / Nahrung
Abstract
The functional properties viz. solubility, water and oil absorption, emulsifying and foaming capacities of the protein isolates prepared from raw and heat processed cashew nut kernels were evaluated. Protein solubility vs. pH profile showed the isoelectric point at pH 5 for both isolates. The isolate prepared from raw cashew nuts showed superior solubility at and above isoelectric point pH. The water and oil absorption capacities of the proteins were slightly improved by heat treatment of cashew nut kernels. The emulsifying capacity of the isolates showed solubility dependent behavior and was better for raw cashew nut protein isolate at pH 5 and above. However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
heat treated cashew nut kernel protein isolate has better foaming capacity at pH 7 and 8
“However, heat treated cashew nut protein isolate presented better foaming capacity at pH 7 and 8 but both isolates showed extremely low foam stability as compared to that of egg albumin.”
heat treated cashew nut kernel protein isolate has improved water and oil absorption capacities compared to raw isolate
“The water and oil absorption capacities of the proteins were slightly improved by heat treatment of cashew nut kernels.”
cashew nut kernel protein isolates has isoelectric point pH 5
“Protein solubility vs. pH profile showed the isoelectric point at pH 5 for both isolates.”