Proteins and Protein Hydrolysate from Jackfruit Seeds (Artocarpus heterophyllus Lam.): Techno-functional Properties and Amino Acid Profile

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-12-24 DOI:10.1007/s11947-024-03720-6

Dulce María de Jesús Miss-Zacarías, Montserrat Calderón-Santoyo, Juan Arturo Ragazzo-Sánchez

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Abstract

Jackfruit seeds are agro-industrial by-products that represent a potential use for obtaining proteins and hydrolysates with techno-functional properties applied in the food industry. The objectives of this work were to obtain the protein concentrate from jackfruit seeds (JSPC) through alkaline solubilization assisted with ultrasound and isoelectric precipitation, obtain a hydrolysate (JSPH) with pancreatin, identify the amino acid profile, and evaluate the techno-functional properties and antioxidant capacity. The highest degree of hydrolysis (18.87%) was obtained at 3 h. Seven essential amino acids (valine, leucine, isoleucine, methionine, threonine, phenylalanine, and lysine) were identified in the JSPC and JSPH. The other amino acids identified were as follows: alanine, glycine, proline, serine, aspartic acid, glutamic acid, tyrosine, and hydroxyproline. Regarding the techno-functional properties, the solubility, foaming, and emulsifying capacity increased as the pH moved away from the isoelectric pH of 4.0 (pI ~ 4.0) for both. JSPH antioxidant capacity (95.56%) was higher than JSPC (56.37%). In conclusion, a protein concentrate and hydrolysate with techno-functional properties was obtained that could be used in food formulations such as additives and emulsions.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.