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标题：Studied of Defatted Flour and Protein Concentrate of Prunus serotine and Applications
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作者：Analía A. Lu Martínez ; Juan G. Báez González ; Minerva Bautista Villarreal 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：1
页码：29-50
DOI：10.3390/foods9010029
出版社：MDPI Publishing
摘要：Prunus serotine seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid. The total protein was 50.94 ± 0.64%. According to sensory evaluation of cookies with P. serotine flour, the highest score in overall impression (6.31) was at 50% flour substitution. Its nutritional composition stood out for its protein and fiber contents 12.50% and 0.93%, respectively. Protein concentrate (PsPC) was elaborated (81.44 ± 7.74% protein) from defatted flour. Emulsifying properties of PsPC were studied in emulsions at different mass fractions; ϕ = 0.002, 0.02, 0.1, 0.2, and 0.4 through physicochemical analysis and compared with whey protein concentrate (WPC). Particle size in emulsions increased, as did oil content, and results were reflected in microscope photographs. PsPC at ϕ 0.02 showed positive results along the study, reflected in the microphotograph and emulsifying stability index (ESI) test (117.50 min). At ϕ 0.4, the lowest ESI (29.34 min), but the maximum emulsifying activity index (EAI) value (0.029 m2/g) was reached. WPC had an EAI value higher than PsPC at ϕ ≥ 0.2, but its ESI were always lower in all mass fraction values. PsPC can compete with emulsifiers as WPC and help stabilize emulsions.
关键词：Prunus serotine ; defatted flour; soluble protein; protein concentrate; emulsifying properties; emulsion stability Prunus serotine ; defatted flour ; soluble protein ; protein concentrate ; emulsifying properties ; emulsion stability