Solubility Profile and Effects of pH-NaCl on the Emulsifying and Foaming Properties of Sandbox (Hura crepitan) Protein Concentrate and Isolate

This paper studied the effect of pH on protein solubility as well as effects of pH and NaCl between pH 2–10 and NaCl concentration of 0.0–1.0 M; respectively on the emulsifying and foaming properties of sandbox seed protein concentrate and isolate prepared; by soaking, cooking, fermenting, defatting, solubilizing and freeze drying analyzed using standard experimental procedures. The protein solubility of sandbox seed protein isolate was most soluble at pH10 (57.63%) and its concentrate was 64.68% at same pH, while at its isoelectric points (pH4) yielded 23.37% and 23.47% for the isolate and concentrate; respectively. The pH-emulsifying property profile of the proteins followed the trends of its pH-solubility profile and salt concentrations between 0.5 M and 1.0 M significantly (P<0.05) decreased the emulsifying property. However, foaming properties of the samples yielded good volumes as salt concentration increased from 0.0 - 0.5 M NaCl, and decreased at 1.0 M NaCl concentration