TITLE:
Jackfruit Seeds Protein Isolate by Spray Drying Method: The Functional and Physicochemical Characteristics
AUTHORS:
M. Amdadul Haque, Fatema Akter, Habibur Rahman, M. A. Baqui
KEYWORDS:
Protein Isolate, Spray Drying, Functional Properties, Physicochemical Properties, Protein Conformation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.5,
May
11,
2020
ABSTRACT: With increased demand for plant based proteins by the consumers, the
food manufacturers appeal for the new plant proteins with predetermined
characteristics. This study aims at isolating the protein fraction from jackfruit
seeds and characterizing the protein powder for functional and physicochemical
properties. The protein part of the seeds was separated through pH treatments
and centrifugation process and finally, the concentrate was converted into
powder by spray drying method. The functional properties such as solubility,
gelling capacity and emulsion properties and the physicochemical properties
such as crystallinity, morphology and particle size distribution of the
jackfruit seeds protein isolate (JSPI) were studied. The secondary structural
elements of JSPI were also determined by Fourier-transform infrared (FTIR)
spectroscopy. About 76.89% protein was estimated in the prepared JSPI with
78.44% solubility in an aquatic solvent. The least gelation concentration of
JSPI was 12% in a salt solution. The pH of the solvent significantly affected
the emulsifying and foaming properties. The protein isolate possessed amorphous
structure, moderate bulk density and almost 75% of the particles fell in a
similar size distribution range. The conformational study reported that the β-sheet is the dominant secondary structural element with the highest
content of 50.28%. The observed features suggest that the JSPI holds
satisfactory functional and physicochemical characteristics for being used in
protein-enriched foods.