Abstract
The seed kernel protein isolate (SKPI) extracted from Zanthoxylum armatum DC. was analyzed to determine its physicochemical and emulsifying properties. The results showed that the purity of SKPI was 93.17%, it contained large flakes with a sparse texture, it was sufficiently water soluble, and it showed a wide molecular weight distribution. The main molecular mass was 6.69 kDa. The pH and the concentration of NaCl strongly affected the emulsifying properties of SKPI. The emulsifying activity index (EAI) and emulsifying stability index (ESI) of SKPI were relatively low at pH 3 and decreased with increase in NaCl concentration. The trends in the particle size of the emulsion were consistent with those of the EAI and ESI. The results of this work contribute to broadening the edible protein resources.
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