INFLUENCE OF pH, SOME CHLORIDE AND PHOSPHATES ON EMULSIFYING AND SOLUBILITY PROPERTIES OF CASHEW KERNEL (Anacardium occidentale) PROTEIN ISOLATE

Abstract

Effect   of   pH,   NaCl,   KCI,   KH PO or   NaH PO on   solubility   and   emulsifying   properties   of   cashew                                      2   4         2   4 
        (Anacardium occidentale L.) protein isolate (CPI) were determined. The emulsifying properties of CPI        were assessed turbidimetrically. Maximum soluble protein observed at pH 2 and pH 12 media were 62         and 95%, respectively. CPI solubility in NaCl, KCI, KH PO  or NaH PO    solutions were better than in                                                               2   4       2   4 
        H O. This solubility is salt concentration dependent. pH 5 gave a better emulsion activity {EA} than          2 
        other pH values. Its emulsion appeared stable at pH 2, 11 or 12. CPI stabilized oil-in-water emulsion                                                                                         3         has longer shelf life at low chloride and phosphate concentrations (0.1 - 0.4mol/dm  ). EA of CPI in NaCl,         KCl, NaH PO   or KH PO   showed positive correlation with solubility.                  2   4      2   4