The Major Proteins of the Seed of the Fruit of the Date Palm (Phoenix dactylifera L.): Characterisation and Emulsifying Properties

Stephen Robert Euston, Lydia Johanna Campbell, Julien Lonchamp, Ibrahim Abdurrhman Moha Akasha

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    16 Citations (Scopus)
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    Abstract

    Proteins were extracted from the seeds of the fruit of the date palm. Proteomic analysis and SDS-PAGE electrophoresis of the extracted proteome suggested it is composed predominantly of the storage proteins glycinin and β-conglycinin, although over 300 proteins were detected, 91 of which were identified with confidence. In terms of protein type, the largest numbers of proteins were associated, not unexpectedly, with metabolism and energy functions, which reflected the requirements of the germinating and growing embryonic plant. The emulsifying properties of the extracted proteins were determined. Date seed protein exhibited a lower emulsifying activity than either whey protein concentrate or soy protein isolate at each of the pH values tested. However, the stability of the emulsions produced with all three proteins was very similar at the different pH values. This combination of large emulsion droplet size and high emulsion stability properties suggested that the date proteins may adsorb as large protein oligomers.
    Original languageEnglish
    Pages (from-to)799-806
    Number of pages8
    JournalFood Hydrocolloids
    Volume197
    Issue numberPart A
    Early online date11 Nov 2015
    DOIs
    Publication statusPublished - 15 Apr 2016

    Keywords

    • Date seed proteins
    • Proteomics
    • Emulsifying properties

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