Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate

Abstract

SummarySearching new protein sources is essential due to an increase in protein demand. In this study, rambutan seed albumin concentrate (RSAC) with the protein content of 80.8% was isolated from defatted rambutan seed meal. The effects of pH and sodium chloride concentration on solubility and functional properties of RSAC were investigated. RSAC had minimum solubility at pH 4. Water absorption capacity at pH 7 and oil absorption capacity of RSAC were 0.79 and 6.13 mL g−1, respectively. Both foaming and emulsifying capacities achieved maximal levels at pH 12. In sodium chloride solution, foaming capacity and stability achieved maximal levels at the concentration of 0.6 mol L−1, while the highest emulsifying capacity and stability were noted at the concentration of 0.2 mol L−1. The least gelation concentration of RSAC was 100 g L−1 and this value decreased by five times as salt concentration in the protein solution was 0.6 mol L−1. RSAC was a potential functional ingredient in food processing.