Jain Ankit, Subramanian R, Manohar B, Radha C
1Protein Chemistry and Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
3Present Address: Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572 Japan.
J Food Sci Technol. 2019 Apr;56(4):2093-2104. doi: 10.1007/s13197-019-03690-0. Epub 2019 Mar 9.
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, NaSO (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.
辣木籽分离蛋白（MPI）通过盐水提取法制备，随后采用加水沉淀法沉淀蛋白质。对提取和沉淀步骤进行优化以实现MPI的最大产量。此外，基于其组成和功能特性对MPI进行了表征。在所研究的多种盐中，NaSO（69.9%）、KCl（66.2%）、NaCl（65.4%）和NaBr（63.5%）表现出较好的蛋白质提取率以及较高的MPI产量（约52%），蛋白质含量>90%（干基）。然而，考虑到NaCl的接受度更高，所以更倾向于使用它。基于响应面法分析，发现溶剂与面粉比例为22:1（v/w）、NaCl浓度为0.4 M以及温度为55°C时，蛋白质的最大提取率为70.3%。随后的加水沉淀法得到的MPI最大产量为56%（以蛋白质计）。MPI包含其来源中存在的所有蛋白质亚基（6.5、14、29 kDa）。在许多功能特性方面，它也优于市售大豆分离蛋白。
