Extraction and characterization of protein from novel plant-based sources

Abstract

The objective of the work is to extract and characterize the protein from Deccan hemp seed (DHS) by conventional and ultrasound (US) methods. The protein from the defatted DHS flour was extracted by isoelectric precipitation and ultrasound methods under different conditions of pH (9-11), solvent to flour ratio (15-25 mL/g) and temperature (30-50 °C), US power or amplitude (40-60%) and US time (10-20 min). The structural, physicochemical, and functional properties of the developed protein were determined and analysed. The pH, solvent to flour ratio, extraction temperature, US power and US time showed significant effect on the yield of the protein. The maximum yield of conventionally extracted protein was obtained to be 24.57% at the condition of pH 9, solvent-flour ratio of 20:1 and extraction temperature of 50°C. Ultrasonication treatment at 60% amplitude and 20 min duration produced a maximum protein yield of 30.50%. The structural components of the protein were studied by using Fourier transform infrared spectroscopy. The microstructure and crystallinity of the protein were investigated by examining the scanning electron microscopy images and X-ray diffractograms. The study showed US assisted method improved yield, functional, physicochemical and structural properties of DHS protein. DHS protein can be used as a potential ingredient for the production of functional and health promoting foods