Abstract
ABSTRACTProteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical and functional properties of a protein isolate. Glutelins were the dominant fraction, which are composed of 15–20 kDa polypeptides. The protein content, water and oil absorption capacity and least gelation concentration of the jackfruit seed protein isolate were 952.1 g/kg (dry basis), 6.42 ml water/g protein and 6.07 ml oil/g protein and 9% (at pH 6), respectively, whereas the greatest protein solubility, emulsifying activity, emulsion stability, foaming capacity and stability were 94.4%, 127%, 127%, 254% and 164%, respectively, and depended on the pH; the predicted PER was 2.36. In light of the functional and nutritive properties determined in this study, jackfruit seed protein isolate could be a novel protein source for use in food systems.
Highlights
The world produces approximately 1600 million tons of solid waste per year
Some estimates indicate that up to 42% of food waste is produced by households, 39% of waste occurs in the food manufacturing industry, 14% occurs in the food sector and 5% is lost along the distribution chain
The Osborne solubility-based protein fractionation data indicated that NaOH-soluble and water-soluble proteins were the predominant fractions in jackfruit seed, 683.6 ± 34.2 g/kg protein and 183.6 ± 8.2 g/kg protein, respectively, while, only 113.0 ± 5.6 g/kg protein of NaClsoluble fraction and 19.8 ± 0.8 g/kg protein of ethanol-soluble fraction was determined
Summary
The world produces approximately 1600 million tons of solid waste per year. The generation and inappropriate management of this waste is considered to be one of the primary environmental problems associated with the emission of methane and carbon dioxide, the emission of odors from landfill sites and damage to surface water and air quality (Angulo et al, 2012).Some estimates indicate that up to 42% of food waste is produced by households, 39% of waste occurs in the food manufacturing industry, 14% occurs in the food sector (ready to eat food, catering and restaurants) and 5% is lost along the distribution chain (agricultural food loss is not included in this estimation). The world produces approximately 1600 million tons of solid waste per year. Food waste is expected to increase to approximately 126 Mt by 2020 if additional prevention policies or activities are not undertaken (Mirabella, Castellani, Sala, 2014). Many of these wastes have the potential to be reused in other production systems. Waste from the food industry, which has recently been considered for potential use in human food, is derived from the processing of various food groups, such as fruit and vegetables, milk, meat, root crops and oilseeds (Ribeiro da Silva et al, 2014). Of particular interest is the research focused on the recovery of waste from fruit industrialization in which waste may represent 10–60% by weight of the fruit
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