Preparation, characterization and functional properties of Moringa oleifera seed protein isolate.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14114/
https://doi.org/10.1007/s13197-019-03690-0 |
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| Title |
Preparation, characterization and functional properties
of Moringa oleifera seed protein isolate.
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| Creator |
Ankit, Jain
Subramanian, R. Manohar, B. Radha, C. |
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| Subject |
03 Proteins
23 Vegetables |
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| Description |
Moringa seed protein isolate (MPI) was prepared
by aqueous salt extraction followed by watering-out to
precipitate proteins. Extraction and precipitation steps were
optimized to achieve maximum MPI yield. Besides, MPI
was characterized based on its composition and functional
properties. Among the multiple salts examined, Na2SO4
(69.9%), KCl (66.2%), NaCl (65.4%), and NaBr (63.5%)
displayed better protein extractability as well as higher
MPI yield (* 52%) with a protein content of[90% d.b.
However, NaCl was preferred considering its wider
acceptance. Based on response surface methodology analysis,
solvent-to-flour ratio, 22:1 (v/w), NaCl concentration,
0.4 M and temperature, 55 �C were found optimal for
maximum protein extractability of 70.3%. Subsequent
watering-out resulted in a maximum MPI yield of 56%
(protein basis). MPI contained all the protein subunits (6.5,
14, 29 kDa) present in its source. It also scored over
commercial soy protein isolate in many of the functional
properties.
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14114/1/J%20Food%20Sci%20Technol%20%28April%202019%29%2056%284%292093%E2%80%932104.pdf
Ankit, Jain and Subramanian, R. and Manohar, B. and Radha, C. (2019) Preparation, characterization and functional properties of Moringa oleifera seed protein isolate. Journal of Food Science and Technology, 56 (4). pp. 2093-2104. ISSN 0022-1155 |
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