Hamim Nur Aqilah, Saari Nazamid, Wan Ibadullah Wan Zunairah, Mohamed Abdul Manan Dos, Anwar Farooq, Hasan Muhamad Yusuf, Abdul Rahim Mohd Zulkhairi, Abdul Rahman Muhammad Sharir, Karim Roselina
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
Section of Food Engineering Technology, Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Alor Gajah, Malaysia.
J Sci Food Agric. 2025 Feb;105(3):2032-2047. doi: 10.1002/jsfa.13979. Epub 2024 Oct 29.
Kenaf seeds are a rich source of protein; however, finding the best extraction method is crucial to obtaining high-quality protein from these underutilized seeds. This research devised an optimized extraction process for best recovery of kenaf seeds protein using response surface methodology. The key parameters affecting the yield and protein content were optimized, including extraction pH (2-11), seed:water ratio (5:1-50:1), temperature (30-90 °C), and duration (20-360 min). The physicochemical and techno-functional properties of kenaf seed protein isolates (KSPIs) were examined.
A maximum protein yield of 12.05 g/100 g with purity level 91.94 g/100 g was obtained using an optimized extraction with pH 11.0, seed:water ratio 50:1, 360 min duration, and temperature 50 °C. The oil and water retention capacities of KSPI were 1.14 mL g and 1.37 mL g respectively. After 30 min at pH 7, KSPIs demonstrated remarkable emulsion capacity (83.12%) and stability (75.63%), along with high foaming capacity (106%) and stability (18.3%). As per high-performance liquid chromatography analysis, arginine, glutamic acid, leucine, phenylalanine, and lysine were the most abundant amino acids detected in KPSIs. The KSPIs' globular protein structure was successfully verified using analytical approaches, including Fourier transform infrared spectroscopy, protein fraction ratios, and differential scanning calorimetry. Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed that KPSI has a molecular weight distribution ranging from 10 kDa to 50 kDa.
The results of this study support the application of the proposed response-surface-methodology-optimized extraction method for efficient recovery of high-quality kenaf seed proteins that meet the necessary physicochemical and techno-functional requirements. © 2024 Society of Chemical Industry.
红麻籽是蛋白质的丰富来源；然而，找到最佳提取方法对于从这些未充分利用的种子中获得高质量蛋白质至关重要。本研究采用响应面法设计了一种优化的提取工艺，以最佳回收率提取红麻籽蛋白。对影响产量和蛋白质含量的关键参数进行了优化，包括提取pH值（2 - 11）、种子与水的比例（5:1 - 50:1）、温度（30 - 90°C）和提取时间（20 - 360分钟）。对红麻籽分离蛋白（KSPIs）的理化性质和技术功能特性进行了研究。
采用pH值11.0、种子与水比例50:1、提取时间360分钟和温度50°C的优化提取方法，获得了最高蛋白质产量12.05 g/100 g，纯度为91.94 g/100 g。KSPIs的油保留能力和水保留能力分别为1.14 mL/g和1.37 mL/g。在pH值7条件下30分钟后，KSPIs表现出显著的乳化能力（83.12%）和稳定性（75.63%），以及高发泡能力（106%）和稳定性（18.3%）。根据高效液相色谱分析，精氨酸、谷氨酸、亮氨酸、苯丙氨酸和赖氨酸是在KPSIs中检测到的最丰富的氨基酸。使用包括傅里叶变换红外光谱、蛋白质组分比例和差示扫描量热法在内的分析方法成功验证了KSPIs的球状蛋白质结构。十二烷基硫酸钠聚丙烯酰胺凝胶电泳分析表明，KPSI的分子量分布范围为10 kDa至50 kDa。
本研究结果支持应用所提出的响应面法优化提取方法，以有效回收符合必要理化和技术功能要求的高质量红麻籽蛋白。© 2024化学工业协会。
