PIGEON PEA PROTEIN CONCENTRATE (CAJANUS CAJAN) SEEDS GROWN IN ECUADOR FUNCTIONAL PROPERTIES

Authors

  • PAZMIÑO A Faculty of Mechanical Engineering and Production Sciences, ESPOL Polytechnic University, Campus Gustavo Galindo Km 30.5 VíaPerimetral, Guayaquil, Ecuador
  • VÁsquez G Faculty of Mechanical Engineering and Production Sciences, ESPOL Polytechnic University, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador
  • Carrillo W Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Campus Huachi, Ambato, Ecuador. http://orcid.org/0000-0002-7609-2939

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i6.24966

Keywords:

Pigeon pea protein concentrate, Cajanus cajan, extraction alkaline, functional properties

Abstract

 Objective: The aim of this study was to obtain pigeon pea protein concentrate (PC) of green seeds and mature seeds from Cajanus cajan grown in Ecuador and evaluate their functional properties.

Methods: Pigeon PC of green seeds (GPPPC) and pigeon PC of mature seeds (MPPPC) were obtained by alkaline extraction (pH 8.5) using the isoelectric precipitation at pH 4.5 method. Content of protein was determined using the Dumas method. Functional properties were evaluated with the following functional properties: Protein solubility (PS), water absorption capacity (WAC), oil absorption capacity (OAC), emulsifying activity index (EAI), emulsion stability index (ESI), foaming capacity (FC), and foam stability (FS).

Results: GPPPC and MPPPC are statistical different (p<0.05) in the evaluation of functional properties such as WAC, OAC, EAI, ESI, FC, and FS. GPPPC and MPPPC have different PS profiles. GPPPC is higher in WAC and EAI; MPPPC is higher in OAC, EAI, FC, and FS properties.

Conclusions: PPPC can be used as functional ingredients that provide technological improvements in the generation of new food products. Both seed, green or mature, can be considered to obtain PPPC. The green or mature PPPC to be used would depend on the technological property required in the specific process for the food industry.

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Author Biographies

PAZMIÑO A, Faculty of Mechanical Engineering and Production Sciences, ESPOL Polytechnic University, Campus Gustavo Galindo Km 30.5 VíaPerimetral, Guayaquil, Ecuador

FIMCP-ESPOL

VÁsquez G, Faculty of Mechanical Engineering and Production Sciences, ESPOL Polytechnic University, Campus Gustavo Galindo Km 30.5 Vía Perimetral, Guayaquil, Ecuador

FIMCP-ESPOL

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Campus Huachi, Ambato, Ecuador.

Facultad de Ciencia e Ingeniería en Aliementos

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Published

07-06-2018

How to Cite

A, P., V. G, and C. W. “PIGEON PEA PROTEIN CONCENTRATE (CAJANUS CAJAN) SEEDS GROWN IN ECUADOR FUNCTIONAL PROPERTIES”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 6, June 2018, pp. 430-5, doi:10.22159/ajpcr.2018.v11i6.24966.

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