Authors: Lawrence A. Arogundade, Catherine O. Eromosele, Ighodalo C. Eromosele, Oladipo Ademuyiwa
Journal of Food Processing and Preservation ISSN 1745-4549
Abstract
African yam bean (Sphenostylis stenocarpa) calcium proteinates and isoelectric proteins were characterized to determine their molecular constitution and functional properties.
The electrophoretogram of S. stenocarpa proteins obtained from sodium dodecyl sulfate polyacrylamide gel electrophoresis under reducing condition showed that both calcium proteinates and isoelectric proteins had three prominent molecular mass, i.e., 29, 43 and 53 kDa. Calcium precipitation of the protein had a blueshift effect on the protein UV absorption with a shift from 269 nm to 257 nm, whereas UV absorption maximum for isoelectric precipitated protein remained 269 nm as obtainable with flour protein and, thus, no conformational change was associated with isoelectric precipitation. Bulk densities, water and oil absorption capacities of the isolates were in the ranges of 0.76–0.86 g/mL, 2.0–2.33 g/g protein and 0.78–0.99 g/g protein, respectively. Its gelation and water absorption properties were better than or comparable to those of soy bean and some other legumes.