Advertisement

Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2093–2104 | Cite as

Preparation, characterization and functional properties of Moringa oleifera seed protein isolate

  • Ankit Jain
  • R. Subramanian
  • B. Manohar
  • C. RadhaEmail author
Original Article
  • 95 Downloads

Abstract

Moringa seed protein isolate (MPI) was prepared by aqueous salt extraction followed by watering-out to precipitate proteins. Extraction and precipitation steps were optimized to achieve maximum MPI yield. Besides, MPI was characterized based on its composition and functional properties. Among the multiple salts examined, Na2SO4 (69.9%), KCl (66.2%), NaCl (65.4%), and NaBr (63.5%) displayed better protein extractability as well as higher MPI yield (~ 52%) with a protein content of > 90% d.b. However, NaCl was preferred considering its wider acceptance. Based on response surface methodology analysis, solvent-to-flour ratio, 22:1 (v/w), NaCl concentration, 0.4 M and temperature, 55 °C were found optimal for maximum protein extractability of 70.3%. Subsequent watering-out resulted in a maximum MPI yield of 56% (protein basis). MPI contained all the protein subunits (6.5, 14, 29 kDa) present in its source. It also scored over commercial soy protein isolate in many of the functional properties.

Keywords

Moringa seed protein isolate Response surface methodology Watering-out Functional properties 

Notes

Acknowledgements

The authors are grateful to the Director, CSIR-CFTRI, Mysore for extending facilities for this study. Department of Biotechnology, Government of India, New Delhi is duly acknowledged for the financial support in the form of grant-in-aid project to Dr. C. Radha, Sanction No. BT/Bio-CARe/05/400/2010-2011 dated 16-02-2012.

Supplementary material

13197_2019_3690_MOESM1_ESM.docx (110 kb)
Supplementary material 1 (DOCX 109 kb)

References

  1. Adebiyi AP, Adebiyi AO, Ogawa T, Muramoto K (2007) Preparation and characterization of high-quality rice bran proteins. J Sci Food Agric 87:1219–1227CrossRefGoogle Scholar
  2. AOAC (2005) International methods 925.10. In: Official methods of analysis of association of official analytical chemists, 18th edn. WashingtonGoogle Scholar
  3. Arrese EL, Sorgentini DA, Wagner JR, Anon MC (1991) Electrophoretic, solubility and functional properties of commercial soy protein isolates. J Agric Food Chem 39:1029–1032CrossRefGoogle Scholar
  4. Che J, Su B, Tang B et al (2017) Apparent digestibility coefficients of animal and plant feed ingredients for juvenile Pseudobagrus ussuriensis. Aquac Nutr.  https://doi.org/10.1111/anu.12481 Google Scholar
  5. Damodaran S (1996) Amino acids, peptides and proteins. In: Food chemistry, 3rd edn. CRC Press, pp 321–329Google Scholar
  6. Deng Q, Wang L, Wei F et al (2011) Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds. Food Chem 124:1458–1465CrossRefGoogle Scholar
  7. El-Desoki W (2009) Influence of acidity and sodium chloride on the function properties of whey protein powder. World J Dairy Food Sci 4:150–153Google Scholar
  8. Fernandez-Quintela A, Macarulla MT, Del Barrio AS, Martinez JA (1997) Composition and functional properties of protein isolates obtained from commercial legumes grown in northern Spain. Plant Foods Hum Nutr 51:331–342CrossRefGoogle Scholar
  9. Finet S, Skouri-Panet F, Casselyn M et al (2004) The Hofmeister effect as seen by SAXS in protein solutions. Curr Opin Colloid Interface Sci 9:112–116CrossRefGoogle Scholar
  10. García-Fayos B, Arnal J, Verdú G, Rodrigo I (2010) Purification of a natural coagulant extracted from Moringa oleifera seeds: isolation and characterization of the active compound. In: International conference on food innovationGoogle Scholar
  11. Gassenschmidt U, Jany KD, Tauscher B, Niebergall H (1995) Isolation and characterization of a flocculating protein from Moringa oleifera Lam. Biochem Biophys Acta 1243:477–481CrossRefGoogle Scholar
  12. Govardhan SR, Ogunsina BS, Radha C (2011) Protein extractability from defatted Moringa oleifera Lam. seeds flour. Ife J Sci 13:121–127Google Scholar
  13. Guleria P, Kumar V, Guleria S (2017) Genetic engineering: a possible strategy for protein-energy malnutrition regulation. Mol Biotechnol.  https://doi.org/10.1007/s12033-017-0033-8 Google Scholar
  14. Hiai S, Oura H, Nakajima T (1976) Color reaction of some sapogenins and saponins with vanillin and sulfuric acid. Planta Med 29:116–122CrossRefGoogle Scholar
  15. Hofmeister F (1888) Zur Lehre von der Wirkung der Salze. Archiv für Experimentelle Pathologie und Pharmakologie 24:247–260Google Scholar
  16. Jain A, Prakash M, Radha C (2015) Extraction and evaluation of functional properties of groundnut protein concentrate. J Food Sci Technol 52:6655–6662.  https://doi.org/10.1007/s13197-015-1758-7 CrossRefGoogle Scholar
  17. Jerri HA, Adolfsen KJ, McCullough LR et al (2012) Antimicrobial sand via adsorption of cationic Moringa oleifera protein. Langmuir 28:2262–2268CrossRefGoogle Scholar
  18. Kamara MT, Huiming Z, Kexue Z et al (2009) Comparative study of chemical composition and physicochemical properties of two varieties of defatted foxtail millet flour grown in China. Am J Food Technol 4:255–267CrossRefGoogle Scholar
  19. Kunz W (2010) Specific ion effects in colloidal and biological systems. Curr Opin Colloid Interface Sci 15:34–39CrossRefGoogle Scholar
  20. Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685CrossRefGoogle Scholar
  21. Makkar HPS, Becker K (1997) Nutrients and antiquality factors in different morphological parts of the Moringa oleifera tree. J Agric Sci 128:311–322CrossRefGoogle Scholar
  22. Ndabigengesere A, Narasiah K, Talbot B (1995) Active agents and mechanism of coagulation of turbid waters using Moringa oleifera. Water Res 29:703–710CrossRefGoogle Scholar
  23. Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716–723CrossRefGoogle Scholar
  24. Salis A, Cugia F, Parsons DF et al (2012) Hofmeister series reversal for lysozyme by change in pH and salt concentration: insights from electrophoretic mobility measurements. Phys Chem Chem Phys 14:4343–4346CrossRefGoogle Scholar
  25. Santos AFS, Luz LA, Argolo ACC et al (2009) Isolation of a seed coagulant Moringa oleifera lectin. Process Biochem 44:504–508CrossRefGoogle Scholar
  26. Sathe SK, Deshpande S, Salunkhe DK (1982) Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. J Food Sci 47:491–497CrossRefGoogle Scholar
  27. Schwierz N, Horinek D, Netz RR (2010) Reversed anionic hofmeister series: the interplay of surface charge and surface polarity. Langmuir 26:7370–7379CrossRefGoogle Scholar
  28. Shevkani K, Singh N, Kaur A, Rana JC (2015) Structural and functional characterization of kidney bean and field pea protein isolates: a comparative study. Food Hydrocoll 43:679–689.  https://doi.org/10.1016/J.FOODHYD.2014.07.024 CrossRefGoogle Scholar
  29. Slominski BA, Campbell LD (1989) Formation of indole glucosinolate breakdown products in autolyzed, steamed, and cooked brassica vegetables. J Agric Food Chem 37:1297–1302CrossRefGoogle Scholar
  30. Sridaran A, Karim AA, Bhat R (2012) Pithecellobium jiringa legume flour for potential food applications: studies on their physico-chemical and functional properties. Food Chem 130:528–535CrossRefGoogle Scholar
  31. Sze-Tao KWC, Sathe SK (2000) Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chem 69:153–160CrossRefGoogle Scholar
  32. Tomotake H, Shimaoka I, Kayashita J et al (2002) Physicochemical and functional properties of buckwheat protein product. J Agric Food Chem 50:2125–2129CrossRefGoogle Scholar
  33. Triveni R, Shamala TR, Rastogi NK (2001) Optimised production and utilisation of exopolysaccharide from Agrobacterium radiobacter. Process Biochem 36:787–795CrossRefGoogle Scholar
  34. Wang JM, Xia N, Yang XQ et al (2012) Adsorption and dilatational rheology of heat-treated soy protein at the oil–water interface: relationship to structural properties. J Agric Food Chem 60:3302–3310CrossRefGoogle Scholar
  35. Zhang Y, Cremer PS (2009) The inverse and direct Hofmeister series for lysozyme. Proc Natl Acad Sci USA 106:15249–15253CrossRefGoogle Scholar
  36. Zhang K, Li Y, Ren Y (2007) Research on the phosphorylation of soy protein isolate with sodium tripoly phosphate. J Food Eng 79:1233–1237CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Ankit Jain
    • 1
    • 3
  • R. Subramanian
    • 2
  • B. Manohar
    • 2
  • C. Radha
    • 1
    Email author
  1. 1.Protein Chemistry and Technology DepartmentCSIR-Central Food Technological Research InstituteMysoreIndia
  2. 2.Food Engineering DepartmentCSIR-Central Food Technological Research InstituteMysoreIndia
  3. 3.Graduate School of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan

Personalised recommendations