THE EFFECT OF PROCESSING METHODS ON THE FUNCTIONAL AND THERMAL PROPERTIES OF TERMINALIA CATAPPER SEEDS PROTEIN ISOLATE
Abstract
This study evaluates the functional properties and thermal properties of Terminalia catappa seed protein isolate, focusing on its oil and water absorption capacities, foaming ability, emulsifying properties, and thermal stability. The oil absorption capacity (OAC) ranged from 111.09% to 119.99%, with the Room Temperature Control (RTC) sample showing the highest value at 119.99%. This high OAC is indicative of the protein isolate’s potential to retain oils, enhancing flavor and moisture in food products, and aligns with findings by Kinsella (2016) regarding other plant-based proteins. The water absorption capacity (WAC) varied from 206.66% to 216.66%, with RTC again demonstrating the highest capacity. This WAC supports product texture and shelf-life stability, similar to documented ranges for soybean and mung bean protein isolates. Foaming capacity ranged from 22.09% to 50.12%, with the Blanching Temperature Control (BTC) sample exhibiting the highest capacity, while RTC showed the lowest. The foaming stability ranged from 18.67% to 49.08%, with the Roasting Temperature Control (RSTC) exhibiting the greatest stability. These results indicate that Terminalia catappa protein isolate can provide desirable textures in food applications, such as whipped toppings and baked goods. The Emulsion Activity Index (EAI) ranged from 30.69% to 55.50%, with BTC displaying the highest value, indicating the protein isolate's effectiveness in forming and stabilizing emulsions crucial for food texture and quality. The Emulsion Stability Index (ESI) ranged from 93.58% to 97.34%, reflecting the protein’s capacity to maintain stable emulsions over time, essential for products like sauces and dressings. Differential Scanning Calorimetry (DSC) results indicated improved thermal stability of the almond protein isolate conjugates after incubation periods at 60 °C for 24, 48, and 72 hours, suggesting resistance to denaturation similar to findings in previous studies. Overall, Terminalia catappa seed protein isolate demonstrates functional properties comparable to other plant-based proteins, indicating its potential as a versatile ingredient in various food formulations.
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