STUDIES ON THE PREPARATION AND CHARACTERISTICS OF PIGEON PEA (CAJANUS CAJAN) PROTEIN ISOLATE

Protein isolate was obtained from pigeon pea. The native pigeon pea protein isolate (NPP) was acetylated with acetic acid at 0.5g to 1g of protein concentrate. Characteristics such as water and oil absorption capacity, emulsifying properties, foaming properties, gelation properties and I.R properties of both the native and acetylated pigeon pea concentrate were investigated and compared. Emulsifying activity increases as ionic strength increases while emulsifying stability decreases as ionic strength increases using 0.1 to 1.0M NaCl. The rate at which water and oil is absorbed in the acetylated pigeon pea protein isolate (APP) increases as the ionic strength increases. In the foaming properties, it is observed that in acidic medium, foam capacity is low compared to the basic medium even the foam stability stays longer when compared to the acidic medium. In gelation properties, it is observed that gelating ability is in liquid and viscous form to pH 8 but above pH 8, a gel to firm gel is observed.

Keywords: Pigeon pea, Protein isolate, Acetylation.

TABLE OF CONTENTS

CHAPTER ONE

1.0       INTRODUCTION

1.1       AMINO ACID

1.2       CLASSIFICATION OF AMINO ACID

1.3       PROTEIN ISOLATES

1.4       HISTORY OF PIGEON PEA

CHAPTER TWO

2.0       LITERATURE REVIEW

2.1       FUNCTIONAL PROPERTIES OF PROTEIN CONCENTRATE OF PIGEON PEA (CAJANUS CAJAN) AND FLOUR

2.2       AN EVALUATION OF FUNCTIONALITY OF PIGEON PEA PROTEIN CONCENTRATE AND ITS DERIVATIVES

2.3       THE CHEMICAL COMPOSITIOM OF PIGEON PEA SEED AND FUNCTIONAL PROPERTIES OF PROTEIN ISOLATE

2.4       COMPARATIVE STUDY ON THE PHYSIO-CHEMICAL PROPERTIES OF PIGEON PEA FLOUR AND PROTEIN ISOLATE

2.5       PROTEIN ISOLATES: PRODUCTION, FUNCTIONAL PROPERTIES AND APPLICATIONS

2.5.1    FUNCTIONAL PROPERTIES OF PROTEIN ISOLATE

2.5.2    APPLICATION OF PROTEIN ISOLATE IN FOOD SYSTEMS

2.6       AIMS AND OBJECTIVES OF RESEARCH WORK

CHAPTER THREE

3.0       MATERIALS AND METHODS

3.1       MATERIALS

3.2       APPARATUSES

3.3       PREPARATION OF PROTEIN ISOLATE

3.4       MODIFICATION OF PROTEIN ISOLATE

3.5       WATER AND OIL ABSORPTION

3.6       EMULSIFYING PROPERTIES

3.7       FOAMING PROPERTIES

3.8       GELATION

3.9       INFRARED SPECTROSCOPY

3.10     STATISTICAL ANALYSES

CHAPTER FOUR

4.0       RESULTS AND DISCUSSION

4.1       WATER AND OIL ABSORPTION

4.2       EMULSIFYING PROPERTIES

4.3       FOAMING PROPERTIES

4.4       GELATION

4.5       I.R

CHAPTER FIVE

5.0       CONCLUSION

REFERENCES                                                                                                                   

LIST OF FIGURES

1.2       CLASSIFICATION OF AMINO ACID

4.1       I.R CHARACTERIZATION OF NATIVE PIGEON PEA PROTEIN ISOLATE

4.2       I.R CHARACTERIZATION OF MODIFIED PIGEON PEA PROTEIN ISOLATE

LIST OF TABLES

4.1       EFFECTS OF WATER AND OIL ABSOPRTION ON NATIVE AND ACETYLATED PIGEON PEA PROTEIN ISOLATE

4.2       EFFECTS OF EMULSIFYING ACTIVITY AND STABILITY ON NATIVE AND ACETYLATED PIGEON PEA PROTEIN ISOLATE

4.3       EFFECTS OF pH ON FOAMING CAPACITY AND STABILTY ON NATIVE AND ACETYLATED PIGEON PEA PROTEIN ISOLATE

4.4       EFFECTS OF IONIC STRENGTH ON FOAMING CAPACITY AND STABILITY ON NATIVE AND ACETYLATED PIGEON PEA PROTEIN ISOLATE

4.5       EFFECTS OF GELATION ON NATIVE AND ACETYLATED PIGEON PEA PROTEIN ISOLATE