Abstract
AbstractEffects of selected Hofmeister anions, namely Na2SO4, NaCl, NaBr, NaI, NaClO4 and NaSCN, on the functional properties of a protein isolate prepared from lablab seeds (Lablab purpureus) were investigated. The results of water absorption capacity indicated that highest water absorption was recorded in solutions of Na2SO4, and the lowest in NaSCN solutions. Reduction in water absorption capacity followed the Hofmeister series in the order Na2SO4 > NaCl > NaBr, NaI > NaClO4 > NaSCN. Protein solutions prepared in chaotropic (NaI, NaClO4, NaSCN) salts had better foam capacity, foam stability, emulsifying activity and emulsion stability than solutions prepared with kosmotropic salts (Na2SO4, NaCl, NaBr). The results also indicate that increase in foam capacity and stability followed the Hofmeister series in the order Na2SO4 < NaCl < NaBr, NaI < NaClO4 < NaSCN. When least gelation concentration (LGC) was used as the index of gelation capacity, at various salts concentrations, the lowest LGC were observed in NaSCN and the highest LGC in protein solutions prepared with Na2SO4. Copyright © 2005 Society of Chemical Industry
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