PAMUK ÇEKİRDEĞİ PROTEİN KONSANTRESİNİN KARAKTERİSTİK ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

The current study focused on characteristic attributes of protein concentrate obtained from oil-free cottonseed. For this, the physicochemical properties namely moisture content, water activity, color, flowability, wettability, and protein solubility of cottonseed protein concentrate (CSPC) were investigated. Water holding capacity (WHC), oil binding capacity (OBC), foaming capacity, foam stability (10 and 30 min), emulsion activity index (EAI) and emulsion stability index (ESI) (10 and 30 min) of proteins were 2.75 g water/g protein, 2.59 g oil/g protein, 29.00%, 93.10% - 69.05%, 6.25 m2/g and 29.27-87.81 min, respectively. Bands regarding CSPC in the 45 kDa molecular weight were detected by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Fourier-transform infrared spectroscopy (FTIR) was used to verify the protein-specific structures. Sheet structures in the surface morphology of CSPC were dominant when scanning electron microscopy (SEM) images were investigated. Thermal gravimetric analyzer (TGA) results showed that the protein concentrate exhibited excellent stability to temperature.