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首页> 外文期刊>African Journal of Biotechnology >Chemical composition and some functional properties of soluble fibro-protein extracts from Tunisian date palm seeds
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Chemical composition and some functional properties of soluble fibro-protein extracts from Tunisian date palm seeds

机译：突尼斯枣椰子种子可溶性纤维蛋白提取物的化学组成和一些功能特性

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This study is a contribution to give value addition to date palm seeds by extracting an enriched fibro-protein fraction (DSFPE) and to examine the effect of pH on some of its functional properties. For this purpose, DSFPE was prepared from water soluble extracts of defatted Deglet Nour and Allig seeds and obtained by precipitation at pH 4.5. Then, DSFPE was examined for their proximate chemical composition. Significant differences were observed between Deglet Nour and Allig DSFPE: Carbohydrate was 64 against 58%, protein was 33 against 38%, and ash was 2 against 3%, respectively. Glutamic acid presented the largest amount, varying from 17.14% for Deglet-Nour DSFPE to 14.71% for the Allig DSFPE. The essential amino acids (lysine, leucine, threonine, methionine, valine, isoleucine and phenylalanine) were present in the DSFPE of the two studied varieties. Effect of pH on colour and some functional properties were analysed. Colour profiles of Deglet Nour and Allig water soluble extracts were affected by pH (2 to 10). Minimum protein solubility was obtained at pH 3.5 to 4.5 and the maximum at pH 10. Water holding capacity (WHC) and oil holding capacity (OHC) of Deglet Nour and Allig DSFPE were 3.50 to 4.50 g H2O g-1?of DSFPE and 5.50 to 6.10 g oil g-1?DSFPE respectively. Emulsion and foam proprieties were analysed at pH 7 and 10. DSFPE presented a slightly higher foam capacity (11 to 14 cm) and lower foam stability at pH 7 or 10. Emulsion capacity of DSFPE was significantly higher at pH 10 (2800 to 3000 ml oil g-1?of protein) than those at pH 7 (2000 to 2400 ml of oil g-1?of protein). Emulsion stability was improved with increase in pH from 7 to 10. These results suggested that the DSFPE have a good potential in food industry and can be used to improve the techno-functional quality for neutral and alkaline food applications with a high commercial value.
机译：这项研究有助于通过提取富含纤维蛋白的部分（DSFPE）来增加椰枣种子的价值，并研究pH对其某些功能特性的影响。为此，从脱脂的Deglet Nour和Allig种子的水溶性提取物中制备DSFPE，并通过在pH 4.5下沉淀获得。然后，检查DSFPE的化学成分。在Deglet Nour和Allig DSFPE之间观察到显着差异：碳水化合物分别为64％对58％，蛋白质33％对38％，灰分2对3％。谷氨酸含量最高，从Deglet-Nour DSFPE的17.14％到Allig DSFPE的14.71％不等。两个研究品种的DSFPE中存在必需氨基酸（赖氨酸，亮氨酸，苏氨酸，蛋氨酸，缬氨酸，异亮氨酸和苯丙氨酸）。分析了pH对颜色和一些功能性质的影响。 Deglet Nour和Allig水溶性提取物的颜色特征受pH值（2至10）的影响。在3.5至4.5的pH下获得的蛋白质溶解度最小，在10至10的条件下获得最大的蛋白质溶解度。Deglet Nour和Allig DSFPE的持水量（WHC）和持油量（OHC）为3.50至4.50 g H2O g-1？DSFPE和5.50。分别加至6.10克g-1？DSFPE油。在pH为7和10时分析了乳液和泡沫的特性。DSFPE在pH 7或10时显示出稍高的泡沫容量（11至14 cm）和较低的泡沫稳定性。在pH 10时（2800至3000 ml），DSFPE的乳液容量明显更高。的油g-1？蛋白质）要比pH值为7时的蛋白质（2000至2400毫升的油g-1？蛋白质）高。随着pH值从7增加到10，乳液的稳定性得到了改善。这些结果表明DSFPE在食品工业中具有良好的潜力，可用于提高具有中商业价值的中性和碱性食品应用的技术功能质量。

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