Functional properties of protein concentrate produced fromdate seed of some local date varieties

Ahmad Sahi, Ali; Jasim Al-Anber, Luma

	Functional properties of protein concentrate produced fromdate seed of some local date varieties
Basrah Journal For Date Palm Research
Article 5, Volume 5, Issue 1, 2006, Pages 56-70 PDF (0 K)
Authors
Ali Ahmad Sahi; Luma Jasim Al-Anber
Abstract
The aim of this study was preparing protein concentrate from date seed of there local varieties (Hallawi, Sayer, Barhee) using sodium hydroxide at pH (11.8). The results of chemical analysis showed that Hallawi & Barhee contained high protein percent (5.61% - 5.48% respectively) with high significant differences than Sayer varieties (4.32%). However, Sayer varieties contained high percent of oil (12.05%) with high significant differences compare with Hallawi (11.29%)& Barhee (10.32%) varieties, while moisture and ash did not show any significant differences among the varieties. The chemical analysis of protein concentrate showed that Barhee content high protein percent (37.3%) compare with Hallawi & Sayer, which content 36.1% & 36.69% respectively. Functional properties for protein concentrate did not show any significant among varieties for solubility, fat banding, foam & gelation properties. However, the results as fellow: solubility (23.2 - 24.2%), fat banding (180-170%), foam (30 ml at1% conc.), gelation from at 20% conc. .The property of water absorption, statistical analysis showed high significant differences among the varieties and different pH. However, Sayer gave higher ratio for water absorption at pH7. Viscosity property showed high significant differences among varieties and at different temperature. Hallawi varieties has high viscosity at 30C (0.873 centipoise).

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