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    Öğe
    Functional Properties of the Capia Pepper Seed Defatted Press Cakes
    (Springer, 2017) Yılmaz, Emin; Huriyet, Zisan; Arifoglu, Nazan; Emir, Dilek Dundar
    Capia pepper seeds are the mass waste of pepper utilization, and they have not commonly utilized as raw materials. In this study, the defatted press cakes (or meals) of cold oil pressed capia pepper seeds were evaluated. The pepper seeds were previously roasted and treated with enzymes (hemicellulase and protease) against control, before pressing. The compositional and functional properties of the defatted meals were determined. Moisture, protein, remaining oil, ash, L, a*, b* values and viscosity of the meals were measured by basic physicochemical analyses. Phytic acid, tannins and mineral contents were also determined. As functional properties, water-holding capacity, oil-holding capacity, emulsion activity, emulsion stability, foaming capacity, foam stability and the least gelation concentration were measured. The meals were shown to contain nutritionally important amounts of protein and minerals. For most functional properties, seed roasting caused some enhancements in the meals. Hence, defatted capia pepper seed meals can be utilized in food formulations due to their good nutritional and functional properties. This study points out the possibility and advantages of pepper seed meal valorization.
  • [ X ]
    Öğe
    Physico-Chemical and Functional Properties of Extracted Capia Pepperseed (Capsicum annuum L.) Proteins
    (Springer, 2017) Yılmaz, Emin; Huriyet, Zisan
    Capia pepperseed meals obtained from cold pressing by applying pretreatments such as roasting and enzyme treatment were used for protein extraction. The optimum extraction conditions were pH 9.0 and 0.2 or 0.6 M NaCI solution with pH 4.0 and 4.5 for isoelectric point precipitation. Under these conditions, the protein yields were 40, 33 and 15 % for control, roasted and enzyme treated samples, respectively. The functional properties like water and oil holding capacities (WHC and OHC), emulsifying activity (EA) and emulsion stability (ES) values, foaming capacity (FC) and foam stability (FS) values indicated that these proteins can be utilized in food products. Furthermore, the thermal properties and amino acid composition of the samples were measured. Gel electrophoresis showed 5 bands, and some were absent in the enzyme treated samples, indicating some protein loss by the enzyme treatment. In conclusion, capia pepperseed proteins are nutritionally balanced, and a limited pre-roasting would be beneficial for enhanced functional properties. Hence, protein extracts from the cold pressed pepperseed meals could be used for human food product applications.