Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour

Ehirim Fidelis Nnadozie; Agomuo Jude Kelechi; Ochulor Deborah

doi:doi:10.11648/j.ijnfs.20150402.18

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Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour

Ehirim Fidelis Nnadozie, Agomuo Jude Kelechi, Ochulor Deborah

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)

Received: 2 February 2015 Accepted: 21 February 2015 Published: 6 March 2015

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Abstract

Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 2)
DOI	10.11648/j.ijnfs.20150402.18
Page(s)	173-177
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Functional Properties, Mellon Seed, NaCl, pH, Flour

References

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Ehirim Fidelis Nnadozie, Agomuo Jude Kelechi, Ochulor Deborah. (2015). Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour. International Journal of Nutrition and Food Sciences, 4(2), 173-177. https://doi.org/10.11648/j.ijnfs.20150402.18

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Ehirim Fidelis Nnadozie; Agomuo Jude Kelechi; Ochulor Deborah. Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour. Int. J. Nutr. Food Sci. 2015, 4(2), 173-177. doi: 10.11648/j.ijnfs.20150402.18

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AMA Style

Ehirim Fidelis Nnadozie, Agomuo Jude Kelechi, Ochulor Deborah. Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour. Int J Nutr Food Sci. 2015;4(2):173-177. doi: 10.11648/j.ijnfs.20150402.18

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@article{10.11648/j.ijnfs.20150402.18,
  author = {Ehirim Fidelis Nnadozie and Agomuo Jude Kelechi and Ochulor Deborah},
  title = {Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {173-177},
  doi = {10.11648/j.ijnfs.20150402.18},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.18},
  abstract = {Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.},
 year = {2015}
}

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TY  - JOUR
T1  - Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
AU  - Ehirim Fidelis Nnadozie
AU  - Agomuo Jude Kelechi
AU  - Ochulor Deborah
Y1  - 2015/03/06
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.18
DO  - 10.11648/j.ijnfs.20150402.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 173
EP  - 177
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.18
AB  - Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.
VL  - 4
IS  - 2
ER  -

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Author Information

Ehirim Fidelis Nnadozie

Department of Food Science and Technology, Imo State University, Owerri, Nigeria
Agomuo Jude Kelechi

Department of Food Science and Technology, Federal University Dutsinma, Dutsinma, Katsina State, Nigeria
Ochulor Deborah

Department of Food Technology, Federal Polytechnic, Nekede, Owerri, Imo State, Nigeria

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Plain Text BibTeX RIS

APA Style

Ehirim Fidelis Nnadozie, Agomuo Jude Kelechi, Ochulor Deborah. (2015). Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour. International Journal of Nutrition and Food Sciences, 4(2), 173-177. https://doi.org/10.11648/j.ijnfs.20150402.18

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ACS Style

Ehirim Fidelis Nnadozie; Agomuo Jude Kelechi; Ochulor Deborah. Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour. Int. J. Nutr. Food Sci. 2015, 4(2), 173-177. doi: 10.11648/j.ijnfs.20150402.18

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AMA Style

Ehirim Fidelis Nnadozie, Agomuo Jude Kelechi, Ochulor Deborah. Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour. Int J Nutr Food Sci. 2015;4(2):173-177. doi: 10.11648/j.ijnfs.20150402.18

Copy | Download

@article{10.11648/j.ijnfs.20150402.18,
  author = {Ehirim Fidelis Nnadozie and Agomuo Jude Kelechi and Ochulor Deborah},
  title = {Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {2},
  pages = {173-177},
  doi = {10.11648/j.ijnfs.20150402.18},
  url = {https://doi.org/10.11648/j.ijnfs.20150402.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150402.18},
  abstract = {Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Effects pH and NaCl on the Protein Solubility, Emulsifying and Foaming Properties of Germinated and Ungerminated Melon (Colocynthis citrullus) Seed Flour
AU  - Ehirim Fidelis Nnadozie
AU  - Agomuo Jude Kelechi
AU  - Ochulor Deborah
Y1  - 2015/03/06
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150402.18
DO  - 10.11648/j.ijnfs.20150402.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 173
EP  - 177
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150402.18
AB  - Defatted flour was prepared from germinated and ungerminated melon seeds. Protein solubility, foaming and emulsification capacities were measured over the pH range of 2.0 to 11.0 and NaCl concentrations of O. I M to I .O. M. Below and above pH 4, protein solubility increased reaching maximum values of 60% and 70% for ungerminated and germinated flour respectively at pH 10.5. The emulsification capacity versus pH profile and the foaming capacity versus pH profile showed close resemblance to the protein solubility versus pH curve suggesting that those properties depended on solubilized protein. Protein solubility of ungerminated and germinated flour was reduced at higher salt concentrations of 0.6M and0.8M respectively, which also altered the emulsifying and foaming properties. The germinated flour showed higher protein solubility, foaming and emulsification capacities than the ungerminated flour at all pH and NaCl levels, may be due to protein modification occurring during germination.
VL  - 4
IS  - 2
ER  -

Copy | Download