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Dual Modification of Manila Tamarind Protein Isolate by Ultrasonication and Autoclaving and Their Characterization

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Abstract

Present investigation evaluated physicochemical and functional properties of Manila tamarind seed flour and seed protein isolate. Seed flour was defatted using petroleum ether (bp 40–60 °C) and used for preparation of protein isolate by alkaline extraction followed by isoelectric precipitation. Protein content in the seed flour was 32.59 ± 2.05% and 85.17 ± 0.31% in seed protein isolate. Protein isolates were treated with ultrasound (180W and 35 kHz) and autoclave (121℃ and 15psi) alone and in combination for 15 and 30 min, respectively. The autoclave treatment resulted in reduction of emulsification properties, protein solubility, and water and oil absorption capacity of the protein isolate but the same properties got enhanced with ultrasound treatment. Bulk density of samples increased with both treatments. The combination of treatments resulted in enhancement of all functional properties studied except bulk density and particle density. The values of protein solubility and water and oil absorption capacity of seed protein isolate increased from 64.11 ± 0.37% (native), 166.66 ± 2.51% (native), and 171.33 ± 1.52% (native) to 78.45 ± 1.04% (modified), 194 ± 1.73%, and 206 ± 4.00%, respectively, after autoclave and ultrasound treatments. Emulsifying activity and emulsion stability ranged between 56.47 ± 0.65% (native) to 78.19 ± 0.72% (modified) and 52.54 ± 0.80% (native) to 68.76 ± 0.81% (modified). SDS-PAGE pattern of the seed protein isolate (native and modified) revealed distinct dark bands between 50 and 90 kDa and certain fragmented bands in some of the modified samples. High molecular weight proteins were found to be stable towards the autoclave and ultrasound treatments, whereas low molecular weight proteins(~ 14–16 kDa and < 10 kDa) were slightly affected.

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Availability of Data or Materials

The authors declare that data will be made available on request.

Abbreviations

AAs:

Amino acids

AC:

Autoclave

BV:

Bitter vetch

DW:

Distilled water

EA:

Emulsifying activity

ES:

Emulsion stability

HIUS:

High-intensity ultrasound

HPP:

High-pressure processing

OAC:

Oil absorption capacity

PDSF:

Pithecellobium dulce Seed flour

PDSPI:

Pithecellobium dulce Seed protein isolate

PEF:

Pulsed electric field

PI:

Protein isolate

PS:

Protein solubility

SCE:

Supercritical extraction

SDS-PAGE:

Sodium dodecyl sulfate–polyacrylamide gel electrophoresis

US:

Ultrasound

WAC:

Water absorption capacity

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Funding

Mr. Awanish Singh received a UGC-JRF fellowship from the University Grants Commission, New Delhi, India.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India

    Awanish Singh & Nandan Sit

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  1. Awanish Singh
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Contributions

Awanish Singh: methodology; validation; formal analysis; investigation; writing—original draft. Nandan Sit: conceptualization; validation; writing—review and editing; visualization; supervision; project administration.

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Correspondence to Nandan Sit.

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Singh, A., Sit, N. Dual Modification of Manila Tamarind Protein Isolate by Ultrasonication and Autoclaving and Their Characterization. Food Bioprocess Technol 16, 2947–2960 (2023). https://doi.org/10.1007/s11947-023-03100-6

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