Aggregation profile, preparation and nutritional characterization of African yam bean (Sphenostylis stenocarpa) acid and salt protein isolates

摘要: Abstract Aggregation tendencies of African yam bean ( Sphenostylis stenocarpa ) protein in the various aqueous extraction media with Ca 2+ , Mg or at pI (isoelectric point) were determined. Water extractable S. stenocarpa aggregates more addition either than pI. In alkaline extractants considered except pH 10 ), aggregation tendency is order: pI > Ca  > Mg . The trend salt a function type, NaCl solution  = pI > Mg while Na 2 SO 4 we had pI > Mg  > Ca was significantly P NaCl. amount required for maximum precipitation S. from (water-pH10) extractant higher that and Ca-proteinate obtained aliquot. crude Ca-proteinates isoelectric isolates extract range 71.7–91.8% (dry basis). Protein isolate showed it can fulfill essential amino acid requirement human especially proteins be good supplement food wide new products.