Functional properties of proteins isolated from phorbol ester-free physic nut (Jatropha curcas L.) seed cake

Saetae, Donlaporn; Suntornsuk, Worapot

doi:10.1007/s10068-012-0154-6

Cited by 7 publications

(1 citation statement)

References 29 publications

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“…The different precipitation approaches used to obtain protein isolates from nontoxic J. curcas seed affect the yield and functional properties, such as water-binding activity, foam capacity, foam stability, emulsion capacity, and emulsion stability (Saetae & Suntornsuk, 2012). Peralta-Flores et al (2012) reported that glutelins and globulins are the main protein fractions in the seeds of defatted J. curcas nontoxic cultivar flour, followed by albumins and prolamins.…”

Section: Introductionmentioning

confidence: 99%

Chemical and functional characterization of major protein fractions extracted from nontoxicJatropha curcasbyproduct meals

León‐Villanueva

Espinosa‐Alonso

Udenigwe

et al. 2022

J Americ Oil Chem Soc

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Jatropha curcas seeds are a suitable source of oil for biofuel, among other use. A protein‐rich meal is obtained after oilseed extraction. The goals of this study were to determine the physicochemical and functional properties of a nontoxic genotype of J. curcas defatted meal (JCDM) and the seed storage protein fractions to identify future applications. Both glutelin and globulin were the predominant protein fractions obtained from JCDM (42.03 and 20.17 g/100 g of protein, respectively). Leucine, phenylalanine + tyrosine, and histidine content of JCDM and protein fractions met the Food and Agriculture Organization/World Health Organization recommendation for children. The protein solubility (PS) profiles showed minimum values (5.3%–59.7%) at pH 5–6 and maximum at pH 2 (79.7%–81.6%) and above pH 10 (84.6%–89.8%). These findings suggest that JCDM proteins could be used in the formulation of juice or protein‐based beverages. All the proteins showed the highest values for foam expansion (231%–285%) at pH 9. JCDM and the albumin fraction formed highly stable foams at pH 9, while the globulin and glutelin foams were stable at pH 3 and 2, respectively. Protein with stable foams, like those from jatropha are suitable for application in ice cream, mousse, among others. The emulsion activity index had similar behavior as foam expansion, but did not follow a specific trend. Thus, the proteins are suitable for use in salad dressing, sausages, comminuted meats, and mayonnaise. Taken together, JCDM protein and its soluble protein fractions have strong promise as alternative proteins for food structuring.

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Section: Introductionmentioning

confidence: 99%