Physicochemical, structural, and functional properties of protein fractions and protein isolate from jackfruit seeds
Jingjing Wu, Xin Zhou, Lei Zhou, Wei Liu, Junzhen Zhong, Yanjun Zhang, Chengmei Liu
Abstract
Abstract The physicochemical, structural, and functional properties of albumin, globulin, glutelin, and protein isolate (JSPI) extracted from jackfruit seeds were investigated. Protein fractions and JSPI were rich in amino acids, which can be comparable to soy protein. Other essential amino acids except histidine met the FAO/WHO/UNO‐recommended intake for infants and adults. Jackfruit seed proteins were mainly composed of 17–26 kDa polypeptides, β‐sheet, and random coil were the main secondary structures. Glutelin (572.55) and JSPI (246.14) have higher H 0 under neutral conditions, consistent with the solubility and emulsification properties results. Albumin and globulin had good solubility and were mostly soluble under neutral or weak alkaline conditions. In general, protein fractions and JSPI exhibited good foaming and emulsification properties. Therefore, jackfruit seed proteins have the potential to be nutritious functional ingredients in the food industry. Practical Application Jackfruit seed proteins had high essential amino acids content and good functional properties. They can be used as a new type of functional ingredients in the food industry, which can not only reduce the environment pollution of discarded seeds but also improve use of plant protein.