Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds
José Armando Ulloa | Mayte Carolina Villalobos Barbosa | Juan Alberto Resendiz Vazquez | Petra Rosas Ulloa | José Carmen Ramírez Ramírez | Yessica Silva Carrillo | Liborio González Torres
Proteins 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.
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