Effect of extraction and isolation on physicochemical and functional properties of an underutilized seed protein: Gingerbread plum ( Neocarya macrophylla)

Abstract

The effect of extraction and isolation on the physicochemical and functional properties of gingerbread plum seed protein isolate was studied. Gingerbread plum seed protein isolate was extracted from defatted gingerbread plum seed flour (DGPSF) by alkali solution along with isoelectric precipitation. The protein isolate was subjected to freeze or vacuum drying process. Freeze dried gingerbread plum seed protein isolate (FGPSPI) and vacuum dried gingerbread plum seed protein isolate (VGPSPI) were evaluated for their physicochemical and functional properties (protein solubility, water/oil binding capacity, emulsifying capacity, foaming capacity). Among physicochemical parameters, the proximate composition, amino acid composition, minerals, differential scanning calorimetry (DSC), SDS-PAGE and color attributes were studied. Both FGPSPI and VGPSPI contained over 90% protein versus DGPSF (56.72%) used as raw material. The method of drying had significant effect (p < 0.05) on the physicochemical characteristics of FGPSPI and VGPSPI except for amino acids composition. The functional properties were variable among samples. DGPSF had higher emulsifying, water holding and oil binding capacities compared with FGPSPI and VGPSPI. FGPSPI exhibited better emulsifying capacity and water holding capacity than VGPSPI. FGPSPI also showed comparable oil binding capacity and bulk density to commercial soy protein isolate (SPI). The results indicated that FGPSPI and VGPSPI could be a good source of protein fortification for a variety of food products for protein deficient consumers as well as a potential food ingredient.