Structural, Physicochemical and Functional Properties of Protein Extracted from De-Oiled Field Muskmelon (Cucumis melo L. var. agrestis Naud.) Seed Cake

Abstract

For oil plants, the oil extraction method is a crucial factor in influencing the functional characteristics of the protein. However, reports of protein functionality as affected by the oil extraction process are scarce. In this study, field muskmelon seed (FMS) protein was extracted by Soxhlet extraction method (SE), organic solvent extraction method (OSE), aqueous extraction method (AE), and pressing extraction method (PE), and its structure, amino acid profile, physicochemical properties, and functionality were determined. Molecular weight distribution was similar for all FMS proteins, whereas protein aggregates contents were most excellent for SE and OSE. FMS protein comprised predominantly glutamic acid, leucine, aspartic acid, arginine, and proline. Total amino acids content was highest for SE. Differences in functionality between four FMS proteins for different oil extraction methods were vast. PE had the highest value of solubility, and AE exhibited the lowest. AE had the greatest water and oil holding capacity. PE presented better foaming and emulsion capacities than other samples. This study demonstrated that the extraction oil method could impact the protein’s physicochemical and associated functional characteristics. High-quality plant oil and protein could be simultaneously obtained by modulating the oil extraction method in future research.

Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes

“…However, the temperature reached by the screw press can also have a positive impact on the final product's sensory profile if th e raw material is not roasted (Celenk et al, 2020). On the other hand, roasting nuts before extraction with hydraulic pressure improved organoleptic and physicochemical characteristics (Zhang et al, 2022). The main issue regarding mechanical cold-press extraction is the yield, which can be around 80% with maximum optimisation (Helstad et al, 2022).…”