Isolation, characterization, and emulsifying properties of wattle seed (Acacia victoriae Bentham) extracts.
Extracts from either ground whole wattle seeds or uncoated cotyledons were obtained using water, alkali, or ethanol. These extracts were then analyzed for their protein molecular weight and electrophoretic profiles using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and capillary electrophoresis, respectively. Water extracts and those from the cotyledons gave higher material yield and contained significantly more proteins than other extracts. Furthermore, the proteins ranged in molecular weight from 6 to 92 kDa, with the highest concentration between 27 and 61 kDa. Water extracts, even at very low protein concentrations (0.17-1.12%), formed stable emulsions, containing up to 50% canola oil, and these emulsions were affected by pH (4-9), ionic strength (0.25-1% NaCl), and retorting (115 degrees C for 30 min). The study showed that water-soluble wattle extracts have great potential as emulsifiers and stabilizers for the food industry, especially at low pH levels.
Agboola
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School of Wine and Food Sciences, Charles Sturt University, Private Bag 588, Wagga Wagga 2678, Australia. sagboola@csu.edu.au
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Mallon
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Zhao
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D000045:Acacia / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D010316:Particle Size; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification*; D012639:Seeds / Q000737:chemistry*; D014783:Viscosity
D045703:Emulsifying Agents; D010936:Plant Extracts