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Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

Two types of protein isolates were prepared from de-hulled yellow mustard flour by aqueous extraction, membrane processing and isoelectric precipitation. The precipitated and soluble protein isolates had 96.0 and 83.5% protein content on a moisture and oil free basis, respectively. Their functional properties were evaluated and compared with commercial soybean and other Brassica protein isolates. The soluble protein isolate exhibited high values for all properties. The precipitated protein isolate showed excellent oil absorption and emulsifying properties but poor solubility, water absorption and foaming properties due to its high lipid content (~25%). Storage temperature had limited effect on lipid oxidation, and hence the stability of the precipitated protein isolate at 25–45 °C. Flavor of wieners and bologna prepared with 2% of this isolate as binder was comparable to those prepared with soy protein isolate.

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Acknowledgements

The authors gratefully acknowledge the technical assistance of Mr. Walter Knecht of Hermann Laue Spice Company of Canada and Ms. Ana Victoria Legorreta Siañez of Department of Chemical Engineering and Applied Chemistry, University of Toronto. The work was financially supported by the Natural Sciences and Engineering Research Council of Canada.

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Authors and Affiliations

  1. Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 Collage Street, Room WB 24, Toronto, ON, M5S 3E5, Canada

    Solmaz Tabtabaei, Benjamin Hijar, Bih King Chen & Levente L. Diosady

  2. Department of Chemical Engineering, Howard University, Washington, DC, 20059, USA

    Solmaz Tabtabaei

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  1. Solmaz Tabtabaei
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  2. Benjamin Hijar
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  3. Bih King Chen
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  4. Levente L. Diosady
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Correspondence to Levente L. Diosady.

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Tabtabaei, S., Hijar, B., Chen, B.K. et al. Functional Properties of Protein Isolates Produced by Aqueous Extraction of De-hulled Yellow Mustard. J Am Oil Chem Soc 94, 149–160 (2017). https://doi.org/10.1007/s11746-016-2922-6

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  • DOI: https://doi.org/10.1007/s11746-016-2922-6

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