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


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.


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



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)


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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

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