Nanik Purwanti, Reynaldi Adam Zam Roni, Alliqa Zafira Hakeki, R. Haryo Bimo Setiarto
{"title":"Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein","authors":"Nanik Purwanti, Reynaldi Adam Zam Roni, Alliqa Zafira Hakeki, R. Haryo Bimo Setiarto","doi":"10.1007/s10068-024-01795-7","DOIUrl":null,"url":null,"abstract":"<div><p>Jack bean is a potential alternative source of protein, but studies on isolated jack bean protein (JBP) have reported a protein content of less than 90%, which cannot be classified as protein isolate. JBP isolate (JBPI) has recently been obtained using a highly alkaline solvent. This research explored mild and high alkalinity extraction solvents and determined the isoelectric point (pI) for isolating JBP. The protein loss, recovery, and nativity were analyzed. A mild alkaline solvent at pH 8.5, extraction temperature at 40 °C, and pI of pH 4.0 yielded JBPI with a protein content of 94.24% on a dry basis. A highly alkaline solvent at pH 11.0 better solubilized the protein during extraction, but the JBPI was more denatured than the JBPI obtained at pH 8.5. Thus, a mild alkaline solvent is appropriate for producing JBPI while maintaining its nativity.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1317 - 1325"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01795-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Jack bean is a potential alternative source of protein, but studies on isolated jack bean protein (JBP) have reported a protein content of less than 90%, which cannot be classified as protein isolate. JBP isolate (JBPI) has recently been obtained using a highly alkaline solvent. This research explored mild and high alkalinity extraction solvents and determined the isoelectric point (pI) for isolating JBP. The protein loss, recovery, and nativity were analyzed. A mild alkaline solvent at pH 8.5, extraction temperature at 40 °C, and pI of pH 4.0 yielded JBPI with a protein content of 94.24% on a dry basis. A highly alkaline solvent at pH 11.0 better solubilized the protein during extraction, but the JBPI was more denatured than the JBPI obtained at pH 8.5. Thus, a mild alkaline solvent is appropriate for producing JBPI while maintaining its nativity.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
