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Functional properties of protein preparations from amaranth seeds in model system

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Abstract

The gross chemical composition and functional properties (solubility, emulsifying and foaming properties) of different amaranth protein preparations were studied in model systems and were compared to those of casein and soy protein isolates. Preparations of alkaline-soluble total protein, albumin, globulin, and glutelin-like alkaline-soluble residual protein were produced from two different types of defatted amaranth meals by extraction and fractionation. Although similarity can be shown between protein patterns of legumes (including soy) and amaranth, the emulsifying and foaming properties of amaranth protein preparations are relatively poor in comparison to the reference proteins, except foaming properties of albumin preparations. Nevertheless, taking in mind that these properties depend on interactions with other food components and textural requirements of individual food products, the amaranth protein preparations may be treated as potential protein sources and food ingredients.

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Acknowledgment

The research work was supported by OTKA (Hungarian National Scientific Research Foundation, project number: T-032650)

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Authors and Affiliations

  1. Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Műegyetem rkp. 3, 1111, Budapest, Hungary

    Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, János Varga, Tibor Abonyi & Radomir Lásztity

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  1. Sándor Tömösközi
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  2. Lilla Gyenge
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  3. Ágnes Pelcéder
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  4. János Varga
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  6. Radomir Lásztity
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Correspondence to Sándor Tömösközi.

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Tömösközi, S., Gyenge, L., Pelcéder, Á. et al. Functional properties of protein preparations from amaranth seeds in model system. Eur Food Res Technol 226, 1343–1348 (2008). https://doi.org/10.1007/s00217-007-0663-3

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  • DOI: https://doi.org/10.1007/s00217-007-0663-3

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