Abstract
Secondary structure of protein, surface hydrophobicity, and functional properties of defatted Moringa olifeira seed and leaf flour were studied. Protein presented high β-sheet (32.77–41.11%) and β-turn (37.97–39.31%) structures. Water holding and oil absorption capacities of leaf flour were adequate for using in food formulations. Surface hydrophobicity of seed flour increased significantly at pH 9. Leaf protein was more soluble than the seed one, excepted at pH 4–5. Neutral and basic pH favoured emulsifying capacity (EC) of seed flour. The maximum EC was 52.17%. The emulsion stability (ES) was greater at acidic pH and seed flour concentration of 4% (w/v). The maximum ES (53.84%) was observed pH 4 and oil to water ratio of 1/2 (v/v). For applications where high foaming properties are required, it is important to use the seed flour at combined high pH and concentration. The maximum foam capacity and stability (87.50 and 82.50%, respectively) was observed at pH 9 and flour concentration of 4% (w/v).
Highlights
Protein malnutrition is one of the major nutritional problems in developing countries
This study showed that water holding and oil absorption capacities of leaf flour, and solubility of leaf protein were adequate for utilization in food formulations
The amide I band was further resolved by Fourier self-deconvolution and second derivative employing a Gaussian fit of the peaks (Figure 1(b))
Summary
Protein malnutrition is one of the major nutritional problems in developing countries. The most disastrous consequences occur in children where protein malnutrition manifests itself in forms of two ABOUT THE AUTHOR. Martin Alain Mune Mune is Senior Lecturer at the University of Maroua, Cameroon, since 2010. He got a PhD in Biochemistry in 2009 at the University of Yaoundé I, and postdoctoral in India and Germany. He is presently working on protein and peptide Biochemistry, functional properties and bioactivities, with the major aim of designing new functional products. This study is a contribution on the potential utilization of underutilized plant proteins as food ingredients
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