title: Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration.
abstract: BACKGROUND
  The protein isolate obtained from safflower meal by aqueous extraction and ultrafiltration was evaluated for its physicochemical and functional properties.
  
  
  RESULTS
  Protein, ash and moisture contents of the safflower protein isolate were 901, 51 and 45 g kg(-1) respectively. Its water and oil absorption capacities were 2.22 mL H(2) O g(-1) protein and 2.77 mL oil g(-1) protein respectively. Least gelation concentration was 20 g kg(-1) at pH 2, 6, 8 and 10 but 100 g kg(-1) at pH 4. Emulsifying properties were also affected by the pH: emulsifying activity and emulsion stability at pH 6 were 82.5 and 100% respectively. The highest foaming capacity (126%) occurred at pH 2; however, it increased by 104% with the addition of 0.25 g glucose g(-1) protein to the foam system.
  
  
  CONCLUSIONS
  In the light of its functional properties found in this study, safflower protein isolate produced by ultrafiltration is recommended for use as an ingredient in food products such as salad dressing, meat products, mayonnaise, cakes, ice cream and desserts.
authors.affiliation: Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, 63190 Tepic, Nayarit, Mexico. arulloa5@gmail.com
authors.forename: José A
authors.initials: JA
authors.lastname: Ulloa
authors.forename: Petra
authors.initials: P
authors.lastname: Rosas-Ulloa
authors.forename: Blanca E
authors.initials: BE
authors.lastname: Ulloa-Rangel
mesh_terms: D031187:Carthamus tinctorius / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D005524:Food Technology; D005782:Gels; D005947:Glucose / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*; D014462:Ultrafiltration; D014867:Water / Q000737:chemistry
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D005782:Gels; D010940:Plant Proteins; D014867:Water; D005947:Glucose