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Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods

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Abstract

In this study, we used microwave-assisted extraction to extract mustard protein isolates from defatted mustard meal, highlighting the importance of mustard as a versatile crop and the value addition potential of mustard protein isolates. We examined the effects of microwave power (425, 625, 800 W), treatment time (60, 90, 120 s), pH (8, 9.5, 11), and particle size (150, 375, 600 μm). A support vector regression–based model was developed and combined with a genetic algorithm for optimization. The maximum yield of 46.73% was achieved at microwave power 800 W, treatment time 120 s, pH 11, and particle size 150 μm. The functional properties of the protein isolates obtained under optimized conditions were analyzed. The protein isolates exhibited water absorption capacity of 2.48 g/g, oil absorption capacity of 0.66 g/g, emulsifying stability of 57.89%, foaming capacity of 83%, and stability of 91.6%. Microwave treatment did not affect the protein bands observed in SDS-PAGE analysis. The extracted protein showed a semi-crystalline and semi-amorphous nature, with a crystallinity index of 51.891%.

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Data Availability

Data will be available on request from the corresponding author.

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Acknowledgements

The authors are thankful to the DST-FIST-developed Central Instrumentation Facility, Integral University, for providing the analytical facilities. They are also thankful to Integral University for providing the manuscript number (IU/R&D/2023-MCN0002016) of this paper.

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Authors and Affiliations

  1. Department of Biosciences, Integral University Lucknow, U. P, Lucknow, 226026, India

    Kausar Jahan

  2. Department of Bioengineering, Integral University Lucknow, U. P, Lucknow, 226026, India

    Samra Fatima & Khwaja Osama

  3. Department of Food Technology, Islamic University of Science & Technology, Awantipora, JK, 192122, India

    Kaiser Younis & Owais Yousuf

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  1. Kausar Jahan
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  2. Samra Fatima
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Contributions

Kausar Jahan and Samra Fatima: Conceptualization; methodology; writing—original draft and editing. Khwaja Usama and Kaiser Younis: Visualization; writing—review and methodology. Owais Yousuf: supervision and validation.

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Correspondence to Owais Yousuf.

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Jahan, K., Fatima, S., Osama, K. et al. Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods. Biomass Conv. Bioref. 13, 16241–16251 (2023). https://doi.org/10.1007/s13399-023-04662-3

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  • DOI: https://doi.org/10.1007/s13399-023-04662-3

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