Exploring microwave-assisted extraction on physicochemical and functional properties of pigeon pea protein for food applications

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-01-28 DOI:10.1016/j.jfoodeng.2025.112497

Gabriela Silva Mendes Coutinho , Priscylla Martins Carrijo Prado , Alline Emannuele Chaves Ribeiro , Michael T. Nickerson , Márcio Caliari , Manoel Soares Soares Júnior

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Abstract

Pigeon pea (Cajanus cajan) offers a viable alternative to conventional plant proteins, but optimizing its functionality remains crucial. This study evaluates the effects of microwave-assisted extraction (MAE) on the physicochemical, structural, and functional properties of pigeon pea protein isolates (PPIs). Under varied MAE conditions, solubility, water, and oil holding capacities improved, with foaming and emulsifying properties comparable to commercial soy and pea proteins. High microwave power (900 W, 120 s) significantly boosted extraction and protein yields to 15.67% and 61.92%, respectively. Structural modifications in the electrophoretic profile of small bands were observed via SDS-PAGE, which revealed a predominance of vicilin proteins. Despite a high thermal stability (denaturation at 95.6 °C), the onset temperature shifts also indicate some degree of protein denaturation. These findings highlight the potential of MAE to tailor the functional properties of PPIs, making them valuable for various food and beverage applications and advancing their use as sustainable protein sources.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.