Abstract                 Volume:3  Issue-8  Year-2016          Original Research Articles

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Effect of Protein – Phytate Interactions on the Solubility of Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (Müll. Arg.) Defatted Flours
L.B. Mezajoug Kenfack*, D. Tapimali Tsamé and C. Tchiégang
Bioprocess Laboratory, Unit of Food Sciences and nutrition, University Institute of Technology, University of Ngaoundere, Cameroon P.O. Box 455, Ngaoundere – Cameroon
*Corresponding author

Ricinodendron heudelotii and Tetracarpidium conophorum are two non – conventional oleaginous plants belonging to the Euphorbiaceae family. Their kernels contain more than 20% of proteins and are part of the food habit of Cameroonian. This study was undertaken to define high solubility conditions of protein corresponding to the lesser phytate solubility. Hence, the influence of pH, ionic strength (CaCl2) and temperature on protein and phytate solubility of the defatted flours were studied following a factorial design between pH 4 and 9. Results revealed that protein solubility increases, whereas phytate solubility decreases with the pH increase. The pH range (4 – 9) used in this experiment significantly (p<0.05) influenced protein and phytate solubility of the two defatted flours. Maximum solubility conditions of protein (42 – 52g%) corresponding to the lowest phytate solubility (50 – 53mg%) were pH9, CaCl2 0.3M and 35°C. Applications of these conditions reduced protein – phytate interactions and gave protein extracts with low phytate content.

Keywords: Defatted flours,Phytate,Protein,Ricinodendron heudelotii,Solubility,Tetracarpidium conophorum
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How to cite this article:

Mezajoug Kenfack, L. B., Tapimali Tsamé, D., Tchiégang, C., 2016. Effect of protein–phytate interactions on the solubility of Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (Müll. Arg.) defatted floursInt.J.Curr.Res.Biosci.Plantbiol. 3(8): 12-18. doi: http://dx.doi.org/10.20546/ijcrbp.2016.308.002