Abstract
ABSTRACTFunctional properties of safflower protein isolates (SPI), including nitrogen solubility, foaming capacity and stability, emulsification activity and stability, water and fat binding capacities, and bread baking properties were investigated. Extraction, precipitation, neutralization and drying methods influenced functionality. SPI precipitated at pH 6 was more soluble at acidic pH values and performed more favorably in wheat flour breads than did SPI precipitated at pH 5. The incorporation of 5 and 10% SPI into breads resulted in increases of ≃ 25 and 50% in protein, respectively.
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