Physico-Chemical and Functional Properties of Extracted Capia Pepperseed (Capsicum annuum L.) Proteins

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorHuriyet, Zisan
dc.date.accessioned2025-01-27T20:57:42Z
dc.date.available2025-01-27T20:57:42Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCapia 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.
dc.identifier.doi10.1007/s12649-016-9633-y
dc.identifier.endpage881
dc.identifier.issn1877-2641
dc.identifier.issn1877-265X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85001821068
dc.identifier.scopusqualityQ1
dc.identifier.startpage871
dc.identifier.urihttps://doi.org/10.1007/s12649-016-9633-y
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26449
dc.identifier.volume8
dc.identifier.wosWOS:000398594100029
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofWaste and Biomass Valorization
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPepperseed
dc.subjectProtein
dc.subjectExtraction
dc.subjectYield
dc.subjectFunctional property
dc.subjectThermal property
dc.titlePhysico-Chemical and Functional Properties of Extracted Capia Pepperseed (Capsicum annuum L.) Proteins
dc.typeArticle

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