{"title":"Effect of extraction solution on functional properties of extracted protein from Bombay locust (Patanga succincta Johannson, 1763)","authors":"Yuporn Puechkamutr, Supeeraya Arsa","doi":"10.47836/ifrj.30.6.17","DOIUrl":null,"url":null,"abstract":"Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m2/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.6.17","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Alternative sources of protein are gaining popularity since they require less natural resource input, but still provide a significant amount of protein as compared to traditional protein sources. Insect protein is one of the alternative protein types, and due to its nutritional benefits, research interest in Bombay locust (Patanga succincta) (BL) protein has grown. In the present work, we aimed to determine the protein content, yield, molecular weight profile, and functional properties such as protein solubility, emulsion, and foam properties of BL protein extracted using distilled water, salt (NaCl), or alkaline (NaOH) solution, at the concentrations of 0.5, 1.0, or 1.5%. The highest protein extraction yield was alkaline soluble protein (22 - 28%), which was followed by water (16%) and salt (11 - 13%) soluble proteins. The protein powder prepared by 0.5% alkaline extraction had the highest foam capacity (33.33%) and foam stability (12.50%) (p < 0.05), but the water soluble protein powder had the highest emulsion activity index (118.3 m2/g) and emulsion stability index (52.45 min) (p < 0.05). These results indicated that the type and concentration of solution could have an impact on the protein extraction yield, molecular weight profile, and functional characteristics.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management