Abstract
ABSTRACTMulberry leaf protein fractions were extracted by the ultrasonic cell disrupter-assisted Osborne method. The physicochemical, functional properties, and antioxidant activities of mulberry leaf protein fractions were investigated. Albumin and glutelin were the predominant fractions and contained higher contents of essential amino acids (above 300 g kg−1). The solubility, water holding capacity, and emulsion stability of mulberry leaf protein fractions followed an order of albumin > globulin > glutelin > prolamin. All fractions exhibited significantly higher oil-holding capacity than soy protein isolates (p < 0.05). Furthermore, the radical scavenging activities of albumin were comparable to that of L-glutathione. Therefore, mulberry leaf protein fractions especially albumin showed encouraging functional properties and antioxidant activities, and could be considered as potential food ingredients and antioxidants.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
