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

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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.

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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.

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  1. Ankit Jain

    Present address: Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan

Authors and Affiliations

  1. Protein Chemistry and Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Ankit Jain & C. Radha

  2. Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    R. Subramanian & B. Manohar

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  1. Ankit Jain
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Correspondence to C. Radha.

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Jain, A., Subramanian, R., Manohar, B. et al. Preparation, characterization and functional properties of Moringa oleifera seed protein isolate. J Food Sci Technol 56, 2093–2104 (2019). https://doi.org/10.1007/s13197-019-03690-0

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