NUTRITIONAL AND FUNCTIONAL PROPERTIES OF SOME PROTEIN SOURCES

Abstract

Nine ingredients protein sources were examined: milk protein, whey protein, Pleurotus mushroom flour, pea protein, corn protein, soy protein, oat protein, hemp protein, sea buckthorn protein in comparison with wheat flour (as control). They were subjected to physicochemical (protein, fat, ash, carbohydrates, aminoacids contents and digestibility) and functional analyzes (water absorption capacity, oil absorption capacity, foaming property and foam stability, gelling property for mixtures of 10% protein ingredient in water, emulsification capacity). The water absorption capacity ranged from 0.54-3.22 WHC. The highest oil absorption capacity was identified for milk protein sample 1.07 WHC (g oil/g sample). The foaming capacity ranged from 0% for hemp protein sample to 91.5% for milk protein sample. The emulsification capacity varied from 69.23% for the corn protein hydrolyzate sample to 54.69% for oat protein sample. Protein ingredients have different functional properties which determine their behaviour in food systems and based on which they can be used in different food applications, for improving the protein content of food products.