Chemical and functional characterization of major protein fractions extracted from nontoxic Jatropha curcas byproduct meals

Andrés León-Villanueva, Laura Gabriela Espinosa-Alonso, Chibuike C. Udenigwe, Maribel Valdez-Morales, Angel Valdez-Ortiz, Ana P. Barba de la Rosa, Sergio Medina-Godoy

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

Resumen

Jatropha curcas seeds are a suitable source of oil for biofuel, among other use. A protein-rich meal is obtained after oilseed extraction. The goals of this study were to determine the physicochemical and functional properties of a nontoxic genotype of J. curcas defatted meal (JCDM) and the seed storage protein fractions to identify future applications. Both glutelin and globulin were the predominant protein fractions obtained from JCDM (42.03 and 20.17 g/100 g of protein, respectively). Leucine, phenylalanine + tyrosine, and histidine content of JCDM and protein fractions met the Food and Agriculture Organization/World Health Organization recommendation for children. The protein solubility (PS) profiles showed minimum values (5.3%–59.7%) at pH 5–6 and maximum at pH 2 (79.7%–81.6%) and above pH 10 (84.6%–89.8%). These findings suggest that JCDM proteins could be used in the formulation of juice or protein-based beverages. All the proteins showed the highest values for foam expansion (231%–285%) at pH 9. JCDM and the albumin fraction formed highly stable foams at pH 9, while the globulin and glutelin foams were stable at pH 3 and 2, respectively. Protein with stable foams, like those from jatropha are suitable for application in ice cream, mousse, among others. The emulsion activity index had similar behavior as foam expansion, but did not follow a specific trend. Thus, the proteins are suitable for use in salad dressing, sausages, comminuted meats, and mayonnaise. Taken together, JCDM protein and its soluble protein fractions have strong promise as alternative proteins for food structuring.

Idioma originalInglés
PublicaciónJournal of the American Oil Chemists’ Society
DOI
EstadoPublicada - 16 mar 2022

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