Functional properties of sonicated and non-sonicated extracted leaf protein concentrate from<i>Diplazium esculentum</i>

Saha, Jayabrata; Deka, Sankar Chandra

doi:10.1080/10942912.2016.1199034

Cited by 22 publications

(15 citation statements)

References 42 publications

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“…In the case of LPC, the content of protein compared to other LPCs obtained from leaves of different crops was much higher (~62 %) in comparison to LPCs from Diplazium esculentum, Albizia lebbeck, and Amaranthus hybridus (~34 %, 37 %, and 39 % respectively). [30,32,33] However, alfalfa (Medicago sativa) and moringa (Moringa oleifera) LPCs showed similar content of protein (60 -70 %) than in our study. [34,35]…”

Section: Proximate Analysiscontrasting

confidence: 60%

“…These concentrates showed slightly lower thermal stability than RuBisCO proteins (63 °C -75 °C) obtained from different vegetable sources such as alfalfa, spinach, and Diplazium esculentum. [24,33,43] In the FTIR spectra, the typical protein footprint represented mainly by the Amide A (3300 cm -1 ), Amide I (1600 -1690 cm -1 ), and Amide II (1480 -1575 cm -1 ) regions was observed (Fig. 2(B)), Amide I band is related to C=O stretching in the peptide bonds.…”

Section: Thermal Stability and Secondary Protein Structure (Dsc And Fmentioning

confidence: 96%

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Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Rodrigues

Metri-Ojeda

Díaz³

et al. 2021

J. Mex. Chem. Soc.

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Abstract. Chaya (Cnidoscolus chayamansa) is an edible leafy vegetable consumed in the southeast region of México and Central America; it is mainly appreciated for its protein content and bioactive compounds, such as polyphenols. In this work, chaya leaves were nutritionally characterized and used for the production of protein concentrates. The nutritional quality (amino acids, protein efficiency, and bioavailability) and structure by SDS-PAGE, Fourier Transform Infrared Spectroscopy (FTIR), and Differential Scanning Calorimetry (DSC) of protein were analyzed. Additionally, the amount of some polyphenolic compounds were identified by LC-MS/MS. Electrophoretic bands from RuBisCO protein subunits at 10 kDa and 50 kDa were observed. FTIR identified the typical protein footprint of secondary structure and DSC measurements showed a denaturation temperature ~57 °C. Protein concentrates with a purity of 63.52 ± 0.69 % showed higher bioavailability than the control diet, and the essential amino acids met the FAO requirements without limiting amino acids. From the total polyphenol content, 14.8 % corresponded to anthocyanidins, 61.0 % hydroxycinnamic acids, 6.9 % hydroxybenzoic acids, and 17.2 % flavonols. Chaya leaves are a potential low-cost underutilized alternative source for the production of nutritional compounds for functional food product development for human nutrition. Resumen. La chaya (Cnidoscolus chayamansa), es una hoja comestible que se consume en las regiones del sureste de México y Centroamérica, es apreciada principalmente por su contenido de proteínas y compuestos bioactivos, tales como los polifenoles. En este trabajo, las hojas de chaya fueron caracterizadas nutricionalmente y utilizadas para la producción de concentrados proteicos. Se estudió la calidad nutrimental de la proteína (aminoácidos, eficiencia proteica y biodisponibilidad) y algunas características estructurales mediante técnicas analíticas como SDS-gel electroforesis, espectroscopía de infrarrojo por la transformada de Fourier (FTIR) y calorimetría diferencial de barrido (DSC). Asimismo, se determinó la cantidad total de polifenoles y se identificó el perfil de polifenoles mediante LC-MS/MS. Se observaron las bandas electroforéticas correspondientes a las subunidades de la proteína RuBisCO a 10 kDa y 50 kDa. En el FTIR se identificó el espectro típico de la estructura secundaria de la proteína y DSC mostró una temperatura de desnaturalización ~57 °C. Los concentrados de proteína con pureza ~63.52 ± 0.69 % mostraron mayor biodisponibilidad que el control y la cantidad de aminoácidos esenciales cumplieron con los requerimientos de la FAO sin aminoácidos limitantes. Del total del contenido de polifenoles, 14.8 % correspondieron a las antocianidinas, 61.0 % a ácidos hidroxicinámicos, 6.9 % a ácidos hidroxibenzoicos y 17.2 % a flavonoles. Las hojas de chaya pueden ser una fuente potencial alternativa para la producción de compuestos nutrimentales para el desarrollo de productos alimentarios funcionales para la nutrición humana.

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Section: Proximate Analysiscontrasting

confidence: 60%

Section: Thermal Stability and Secondary Protein Structure (Dsc And Fmentioning

confidence: 96%

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Rodrigues

Metri-Ojeda

Díaz³

et al. 2021

J. Mex. Chem. Soc.

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“…The water and oil holding the capacity of samples were determined according to Yılmaz (Yılmaz & Hüriyet, 2017) and Saha (Saha & Deka, 2017) with some modification. 0.3 g of sample and 5.0 mL deionized water or peanut oil were mixed in a 10 mL centrifuge tube, and the mixture vigorously vortexed.…”

Section: Water and Oil Holding Capacitymentioning

confidence: 99%

“…The water holding capacity (WHC) and oil holding capacity (DHC) of samples calculated by Equation 3 were presented in Table 3. The WHC reflected the interaction between water and protein, which was related to conformational characteristics, amino acid composition, and hydrophilic and hydrophobic balance of protein (Du et al, 2018;Saha & Deka, 2017). As seen from Table 3, The WHC of WSP (3.93) was significantly lower than that of SPO (5.38) for p < 0.05, but higher than that of Kappaphycus alvarezii seaweed protein (2.22) (Suresh Kumar et al, 2014), Capia pepper seed protein (1.76) (Yılmaz & Hüriyet, 2017), and rice bran protein (2.59) (Phongthai et al, 2016).…”

Section: Water and Oil Holding Capacitymentioning

confidence: 99%

Ultrasonic-assisted extraction and functional properties of wampee seed protein

Liu

et al. 2019

Food Sci. Technol

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The wampee seed protein (WSP) was extracted by the ultrasonic and alkaline solution. Response surface methodology was used to optimize the extraction parameters for obtaining the highest protein yield, and the protein's functional properties such as protein solubility, water and oil holding capacity, and emulsifying and foaming properties ware studied in comparison with soy protein isolate (SPO). The results showed that ultrasonic time and pH significantly influenced the yield, and the optimal extraction conditions were achieved when solid-solvent ratio, ultrasonic time and pH were 1:29 g/mL, 64 min and 12, respectively, under which the yield was 15.06%. The functional property tests revealed that the WSP's solubility was higher than that of SPO and its isoelectric point was near 3.0. Compared with SPO, the oil holding capacity, emulsion activity index and emulsion stability index of WSP were significantly higher, but its water holding capacity, foaming capacity and foaming stability were significantly lower.Practical Application: The optimal extraction conditions for wampee seed protein are desirable and practical, and the wampee seed protein can be used as a new protein source for its functional properties. Liu et al.

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“…The emulsion capacity (EC) and emulsion stability (ES) were measured at different pH values, following the procedure described by Saha and Deka 20 with some changes. An aqueous dispersion of AFPC was prepared by suspending 1 g of sample in 30 mL distilled water, and the pH was adjusted to 5, 7, 9 and 11 using 1 mol L −1 NaOH or HCl.…”

Section: Methodsmentioning

confidence: 99%

Valorization of green biomass Azolla pinnata fern: multi‐parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno‐functional properties and protein quality

et al. 2022

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BACKGROUND: This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS:The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high ⊎-sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno-functional properties, particularly for water holding (5.46 g g −1 ) and fat absorption capacity (10.08 g g −1 ), and gelling properties (5% gelation concentration). The AFPC had high in vitro digestibility of 73%, signifying its high availability for human consumption. CONCLUSION: The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health-promoting foods.

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Functional properties of sonicated and non-sonicated extracted leaf protein concentrate fromDiplazium esculentum

Cited by 22 publications

References 42 publications

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Ultrasonic-assisted extraction and functional properties of wampee seed protein

Valorization of green biomass Azolla pinnata fern: multi‐parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno‐functional properties and protein quality

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