Abstract
Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined with the effect of pH and sulfate, chloride and trisodium citrate salt concentration variations. Protein solubility was higher in more acidic (pH =2.0) and alkaline (8.0≤ pH ≥10.0) mediums, in the absence of salts. It was also verified that the best solubility conditions under pH 2.0 using trisodium citrate was at 0.25 mol/L; and for pH 6.0, it was 1.0 mol/L. For sodium chloride, the best conditions occurred at 0.25 mol/L for pH 2.0, 6.0 and 10.0; and the best solubility values using sodium sulfate under pH 4.0 and 8.0 was 0.25 mol/L; and 0.50 mol/L under pH 6.0 and 10.0. Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market.
Highlights
Proteins, commonly used as food ingredients, are of fundamental importance for human diets
Jackfruit seeds flour can be used as an alternative source of edible protein and as a substitute for products already available in the market
The use of alternative sources of lower cost for substituting or simulating traditional high protein value food relies on the knowledge of functional properties of its protein and its behavior in certain food systems
Summary
Commonly used as food ingredients, are of fundamental importance for human diets. They attribute sensorial properties and provide adequate functionality conditions (Waghmare et al, 2019; Zang et al, 2019). The use of alternative sources of lower cost for substituting or simulating traditional high protein value food relies on the knowledge of functional properties of its protein and its behavior in certain food systems. Recent studies on human nutrition deal with low cost sources of food protein, due to animal's protein high cost and scarce supply, especially in underdeveloped countries. New compounds or protein sources such as concentrates and protein isolates require in-depth studies for greater awareness of their behavior on different food systems. Some seeds of high protein content have become research targets, such as Camelina sativa (Anderson et al, 2019); cumin (Cuminum cyminum) (Chen et al, 2018), jackfruit (Zhang et al, 2019), among others
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