About 8 million tons of jujube pomace arise within a year in China. Bioconversion of food processing residues is receiving increased attention because these residual materials represent a possible and utilizable resource for conversion into useful products. To explore the application of Chinese jujube (
Ziziphus jujube Mill.) seeds protein concentrate (ZPI) in food industry, its physiochemical and functional properties were analyzed in this study. The free sulfhydryl content of ZPI is 7.1 × 10
−6 mol/g of protein at pH 8.0. Differential scanning calorimetry analyses showed that ZPI had only one endothermic peak with denaturation temperature of about 91°C. Amino acid analyses revealed that ZPI exhibited high levels of glutamic acid, aspartic acid and arginine. The least gelation concentration (LGC) of ZPI is ∼8% at pH 7.0, whereas the protein solubility, emulsifying activity, emulsion stability, and water-holding capacity of ZPI were much lower than those of soybean protein concentrate (SPI). These results suggest that ZPI could be used as a valuable source of protein and gel.
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