Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds

Abstract

Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical and functional properties of a protein isolate. Glutelins were the dominant fraction, which are composed of 15-20 kDa polypeptides. The protein content, water and oil absorption capacity and least gelation concentration of the jackfruit seed protein isolate were 952.1 g/kg (dry basis), 6.42 ml water/g protein and 6.07 ml oil/g protein and 9% (at pH 6), respectively, whereas the greatest protein solubility, emulsifying activity, emulsion stability, foaming capacity and stability were 94.4%, 127%, 127%, 254% and 164%, respectively, and depended on the pH; the predicted PER was 2.36. In light of the functional and nutritive properties determined in this study, jackfruit seed protein isolate could be a novel protein source for use in food systems. Producción y caracterización fisico-química y functional de un aislado proteínico de semillas de jaca (Artocarpus heterophyllus) RESUMEN A partir de harina desengrasada de semilla de jaca se fraccionaron, caracterizaron y extrajeron las proteínas mediante solubilización alcalina y precipitación isoeléctrica. Las proteínas extraídas se trataron con ultrasonido para la preparación de un aislado proteínico, al cual se le determinaron las propiedades fisicoquímicas y funcionales. La fracción mayoritaria de las proteínas fue de glutelinas (683,6 ± 34,2 g/kg proteína), las cuales están compuestas por polipéptidos de 15-20 kD. El contenido de proteína, la capacidad de absorción de agua, la capacidad de absorción de aceite y la concentración mínima de gelación del aislado proteínico fueron 952,1 g/kg (base seca), 6,42 ml agua/g proteína, 6,07 ml aceite/g proteína y 9% (a pH 6), respectivamente, mientras que los valores más grandes de solubilidad de proteína, actividad emulsificante, estabilidad de la emulsión, capacidad espumante y estabilidad espumante fueron 94,4%, 127%, 127%, 254% y 164%, respectivamente, los cuales dependieron del pH. El valor predicho de la relación de eficiencia proteínica del aislado proteínico fue 2,36. En vista de las propiedades funcionales y nutritivas determinadas en este estudio, el aislado proteínico de semilla de jaca podría ser una fuente nueva de proteína para uso en sistemas alimenticios y potencialmente adecuado para su aplicación en panes, pasteles, coberturas, crema batida, helados, postres, aderezos para ensalada, embutidos y productos cárnicos.

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

“…The bulk density of protein isolate from sunflower meal was 0.372 g/mL (Table 5), which is higher than the values of 0.36 g/mL for jackfruit seeds protein isolate (Ulloa et al, 2017) and 0.25 g/mL protein isolate from cashew nut (Ogunwolu, Henshaw, Mock, Santros, & Awonorin, 2009). It was however found to be lower than that of protein isolates (1.4 g/mL) of lentil (Suliman, Tinay, Elkhalif, Babiker, & Elkhalil, 2006).…”

“…It was however found to be lower than that of protein isolates (1.4 g/mL) of lentil (Suliman, Tinay, Elkhalif, Babiker, & Elkhalil, ). The bulk density of protein isolate depends on the number and size of contact points and forces of attraction among the particles (Ulloa et al, ) in addition to the moisture content and shape of particles.…”

Variation in properties of tender jackfruit during different stages of maturity

“…Hence for stage 1, percentage of edible matter for both hard and soft variety were 63.41 and 66.45%, and it decreases by 12.36 and 21.17%, respectively, at stage 4 (P \ 0.05). The reason behind this trends could be the thickness of peel and amount of seeds (percentage non-edible matter) were lesser in initial stages and it increases with increase in maturity (Ulloa et al 2017).…”

Isolation, Structural and Functional Characterization of Jackfruit (Artocarpus heterophyllus Lam) Seed Proteins

“…Although few researchers already studied some functional properties of jackfruit seed protein (Ulloa et al, 2017;Reis et al, 2016), these are not quite sufficient to suggest the pros and cons while intending to use this protein in food preparation. More investigations on the structural and functional properties of JSPI are required to incorporate this protein in future food formulation.…”