EFFECTS OF ISOLATION CONDITIONS ON THE FUNCTIONAL PROPERTIES OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA HOCHST. EX A. RICH.) PROTEINS

摘要: African yam bean (Sphenostylis stenocarpa) calcium proteinates and isoelectric proteins were characterized to determine their molecular constitution functional properties. The electrophoretogram of S. stenocarpa obtained from sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing condition showed that both had three prominent mass, i.e., 29, 43 53 kDa. Calcium precipitation the protein a blueshift effect on UV absorption with shift 269 nm 257 nm, whereas maximum for precipitated remained as obtainable flour and, thus, no conformational change was associated precipitation. Bulk densities, water oil capacities isolates in ranges 0.76–0.86 g/mL, 2.0–2.33 g/g 0.78–0.99 g/g protein, respectively. Its gelation properties better than or comparable those soy some other legumes. PRACTICAL APPLICATIONS African is crop grown countries Africa. It produces its edibles (seed grains, root leaves) abundance seems capable delivering record quantities soils normally considered marginal. Moreover, good nutritional quality. Production this food formulation new product development being envisaged. attributes examined study it might be put similar use industry bean, where high gelling property interest value-added products.