Functional Properties of Co-Precipitate Mixtures of Casein and Flaxseed Protein Isolate.

Abstract

Flaxseed protein isolate containing 59.60 ± 0.1% protein was obtained from flaxseeds. The protein recovery yield was 30.53%. The protein isolate had a very light brownish color, and no off-smell, was observed. Three co-precipitate mixtures were obtained by blending cow's fresh skim milk (pH 6.6) with a solution of flaxseed protein isolate (3.5% protein, pH 9) at different volume-to-volume ratios of,90:10,80:20and 70:30fresh skim milk: flax seed protein solution the co-precipitates mixtures were co-precipitate at pH 4.5. The three co-precipitated mixtures were termed Cn-FPI-10, Cn-FPI-20, and Cn-FPI-30. The protein contents of three precipitate mixtures powders were 70 ± 2.28%, 68.5 ± 2.62%, and 67.6 ± 2.29% for Cn-FPI-10, Cn-FPI-20, and Cn-FPI-30, respectively. The protein co-precipitate mixture powders had a yellow to very light brown color and a smell Resembles that of skim milk powders.

At neutral pH (6–7), the co-precipitate mixtures had solubilities ranging from 58.21% to 70.76%. The three co-precipitate mixtures had water-holding capacity comparable to that of casein, whereas the oil-holding capacity was less than that of casein and higher than that of flaxseed protein. Emulsion capacity (EC) of the co-precipitate was comparable to that (EC) of casein. Foam overrun (%) of the obtained co-precipitates was intermediate between that of casein and flaxseed protein, and its stability was higher than that of flaxseed protein. The co-precipitate mixtures showed good gelling properties comparable to those of casein. The co-precipitate revealed viscosity higher than that of flaxseed protein at the same protein solution concentrations.

Conclusively: it can be concluded that the. The co-precipitate mixtures showed good gelling properties comparable to those of casein. The co-precipitate revealed viscosity higher than that of flaxseed protein at the same protein solution concentrations.