Effects of lyotropic series salts on the functional properties of bambara groundnut (Voandzeia subterranean) protein isolate

Abstract

Lyotropic series salts have profound effects on the stability and the biochemical equilibrium of proteins colloids. The influence of kosmotropic and chaotropic salts on some functional properties of a protein isolate prepared from Voandzeia subterranean was investigated. Experimental results showed that the foaming, emulsifying and gelation properties were better in dispersions prepared with chaotropic salts (NaI, NaClO4 and NaSCN) than those prepared with kosmotropic salts (Na2 SO4, NaCl and NaBr). However, kosmotropic salts improved water holding capacity more than the chaotropic salts. Increase in the water holding capacity followed the lyotropic or Hofmeister trend: NaSCN