Title of article :
Functional properties of protein isolate from fern fronds
Author/Authors :
Essuman, E. K. Kwame Nkrumah University of Science and Technology - Department of Food Science and Technology, Ghana , Ankar-Brewoo, G. M. Kwame Nkrumah University of Science and Technology - Department of Food Science and Technology, Ghana , Barimah, J. Kwame Nkrumah University of Science and Technology - Department of Food Science and Technology, Ghana , Ofosu, I. W. Kwame Nkrumah University of Science and Technology - Department of Food Science and Technology, Ghana
Abstract :
The extraction of defatted fern protein isolate was conducted using 0.1 M NaOH and agitation time of 30 min. To ensure that the protein isolate could be utilized for food application, some functional properties such as water holding capacity, oil holding capacity, solubility, foaming capacity and stability were evaluated. Nephrolepis biserrata showed the highest foaming capacity of 65% and solubility of 55.9%. For each isolate, water and oil holding capacity were not significantly different (p 0.05) although Arthropteris orientalis showed a better water and oil holding capacity than Nephrolepis biserrata. Thus, it can be used in food formulation systems.
Keywords :
Fern , Nephrolepis biserrata , Arthropteris orientalis , Solubility , Foaming capacity , Oil and water holding , capacity
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
