Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes

Protein fractionated from alfalfa exhibits promising properties for exploitation as food ingredient. However, further knowledge and improvement of the functional is essential to increase potential commercial use. This might be obtained by acid or alkaline pH shift processes. The effect shifting compared controls (buffer solutions) at different pH-values were investigated concerning protein solubility, foamability, gelation. salt (NaCl) concentration was also studied. At 12, more cross-linkages observed lysinoalanine, lanthionine conversion L-Ser D-Ser highest 12. Therefore, pH-shift method with 11 chosen investigation, which increased solubility 50% 70–80%. (pH 11) foam overrun stability, where 7 reached stability >60% volume remaining after 1 h. gel strength showed remarkable re-adjusting 7, reaching 2584 Pa 72 g/L protein. For re-adjustment 2 followed 3, 140% 57% low (2 g/L). Addition (185 mM NaCl) 5 all samples. Overall, these results indicated that prior treatments can in terms certain functionality foods. • A it maintains quality. Alkaline increases foamability gelation Acid concentration. 7.