Functional properties of fenugreek (Trigonella foenum graecum) protein concentrate

Proximate composition and physicochemical properties of a protein concentrate prepared from fenugreek seed were determined. The effects of pH and/or NaCl concentration on these properties were investigated. The protein content of fenugreek was found to be 28.4%. The crude fibre content was 9.3% and crude fat was 7.1%. The minimum protein solubility was observed at pH 4.5, which was 18.5%, while maximum protein solubility was observed at pH 11, which was 91.3%. ement of emulsion and foaming properties of fenugreek protein concentrate showed that they were greatly affected by pH levels and salt (NaCl) concentration. The minimum values of both emulsion and foam properties were attained at pH 4.5 which was the isoelectric point of the protein; maximum values were obtained at pH 2 and pH 12. Results showed that fenugreek protein concentrate had high oil absorption capacity (1.56 ml oil/g protein), water absorption capacity (1.68 ml H2O/g protein) and bulk density (0.66 g/ml).