Characterizing the functional properties of a protein isolate from jackfruit seeds

Researchers from the Autonomous University of Nayarit in Mexico have found that jackfruit seed contains a potential raw material for creating a protein isolate when exposed to ultrasound treatment. In their report, which appeared in CyTA – Journal of Food, the team looked at the process of making a protein isolate from jackfruit seeds and identifies its functional and physicochemical properties.

• To determine its functional components, the researchers used both an alkaline solution and isoelectric precipitation to fractionate, characterize, and extract the proteins.
• This was followed by an ultrasound treatment to prepare and determine the physical and chemical properties of the isolate.
• Based on the tests, the protein had the following properties:
  • Water absorption capacity — 952.1 g/kg (dry basis), 6.42 mL of water per gram of protein
  • Oil absorption capacity — 6.07 mL of oil per g of protein
  • Least gelation concentration — 9 percent at pH 6
  • Greatest protein solubility — 94.4 percent
  • Emulsifying activity — 127 percent
  • Emulsion stability — 127 percent
  • Foaming capacity — 254 percent
  • Stability — 164 percent

From these results, the researchers concluded that the protein isolate derived from jackfruit seeds could be used as a novel protein source.

Read the full text of the study at this link.

Learn more about the other health benefits of jackfruit at Food.news.

Journal Reference:

Ulloa JA, Barbosa MCV, Vazquez JAR, Ulloa PR, Ramírez JCR, Carrillo YS, Torres LG. PRODUCTION, PHYSICO-CHEMICAL AND FUNCTIONAL CHARACTERIZATION OF A PROTEIN ISOLATE FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SEEDS. CyTA – Journal of Food. 2017;15(4):497–507. DOI: 10.1080/19476337.2017.1301554