Food and Nutrition Sciences

Volume 11, Issue 5 (May 2020)

ISSN Print: 2157-944X   ISSN Online: 2157-9458

Google-based Impact Factor: 0.92  Citations  h5-index & Ranking

Jackfruit Seeds Protein Isolate by Spray Drying Method: The Functional and Physicochemical Characteristics

HTML  XML Download Download as PDF (Size: 2237KB)  PP. 355-374  
DOI: 10.4236/fns.2020.115026    724 Downloads   3,566 Views  Citations

ABSTRACT

With increased demand for plant based proteins by the consumers, the food manufacturers appeal for the new plant proteins with predetermined characteristics. This study aims at isolating the protein fraction from jackfruit seeds and characterizing the protein powder for functional and physicochemical properties. The protein part of the seeds was separated through pH treatments and centrifugation process and finally, the concentrate was converted into powder by spray drying method. The functional properties such as solubility, gelling capacity and emulsion properties and the physicochemical properties such as crystallinity, morphology and particle size distribution of the jackfruit seeds protein isolate (JSPI) were studied. The secondary structural elements of JSPI were also determined by Fourier-transform infrared (FTIR) spectroscopy. About 76.89% protein was estimated in the prepared JSPI with 78.44% solubility in an aquatic solvent. The least gelation concentration of JSPI was 12% in a salt solution. The pH of the solvent significantly affected the emulsifying and foaming properties. The protein isolate possessed amorphous structure, moderate bulk density and almost 75% of the particles fell in a similar size distribution range. The conformational study reported that the β-sheet is the dominant secondary structural element with the highest content of 50.28%. The observed features suggest that the JSPI holds satisfactory functional and physicochemical characteristics for being used in protein-enriched foods.

Share and Cite:

Haque, M. , Akter, F. , Rahman, H. and Baqui, M. (2020) Jackfruit Seeds Protein Isolate by Spray Drying Method: The Functional and Physicochemical Characteristics. Food and Nutrition Sciences, 11, 355-374. doi: 10.4236/fns.2020.115026.

Cited by

[1] Physicochemical, techno-functional and antioxidant characterization of coffee silverskin
Sánchez, B del Mar Torres-Martínez… - …, 2023
[2] Structural and functional characterization of protein isolate from Lepidium sativum with antioxidant and antidiabetic activities
2022
[3] Fruit by-product, significance and their utilization: A
2022
[4] Food Proteins: Solubility & Thermal Stability Improvement Techniques
Food Chemistry Advances, 2022
[5] Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate
Jiménez, JA Ulloa, JE Urías-Silvas… - Ultrasonics …, 2022
[6] An investigation of correlation between structural and functional properties of Nigella sativa protein isolate
Journal of Food …, 2022
[7] Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds
2021
[8] Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit (Haematocarpus validus Bakh.F. Ex Forman) seed …
2021
[9] Caracterización tecno-funcional de un concentrado proteínico obtenido de la semilla de mango (Mangifera indica L.)
2021

Journals Menu
Follow SCIRP
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.