Research Article
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Year 2022, Volume: 32 Issue: 2, 414 - 423, 30.06.2022
https://doi.org/10.29133/yyutbd.1082855

Abstract

References

  • Adebowale, Y.A., Helen, T., Schwarzenboiz, U. (2009). Acetylated and Succinated Derivatives of African Yam Bean (Sphenostylis sternocarpa Hochst. Ex A. Rich.) Harms Protein Isolates. J. Mobile Commun., 3 (2), 34-46. DOI: 10, 3923/jmcomm.2009. 34, 46.
  • Ahmed, S.B. (1998). Some physicochemical and nutritional studies on Karkade (Hibiscus sabariffa) seed proteins. Ph.D. thesis, University of Khartoum, Sudan.
  • AOAC (2000). Official Methods of Analysis of AOAC International, 17th edition, volume I, AOAC International, Gaithersburg, Maryland 20877-2417, USA.
  • AOCS (2009). Official methods and recommended practices of the AOCS, 6th edn. American Oil Chemists' Society, Champaign, IL
  • Ashraf, S., Saeed, S.M.G., Sayed, S.A. and Ali, R. (2012). Impact of microwave treatment on the functionality of cereals and legumes. International Journal of Agriculture and Biology. 14:356-370.
  • Chen, J. C., Chiu, M. H., Nie, R. L., Cordell, G. A., Qiu, S. X. (2005). Cucurbitacins and cucurbitane glycosides: structures and biological activities Nat Prod Rep. 22(3), 386-99. doi: 10.1039/b418841c. Epub 2005 Apr 4.
  • DeMan, J.M. (1999). Principles of food chemistry. 3ª ed. Gaithersburg, Springer
  • Elsohaimy, S.A., Refaay, T.M. Zaytoun, M.A.M. (2015). Physiochemical and functional properties of quinoa protein isolate. Annuals of Agricultural Science. 60(2):297-305. DOI: 10.1016/j.aoas.2015.10.007
  • Fagbemi, T. N. (2007). Effects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour. Niger. Food J., 25(1). DOI: 10.4314/nifoj.v25i1.33650.
  • Fokou, E., Achu, M., Tchounguep, F. M. (2004). Preliminary Nutritional Evaluation of Five Species of Egusi Seeds in Cameroon. Afri. J. Food Agri. Nutr. Develop., 4, (1). DOI: 10.4314/ajfand.v4i1.19151
  • Hsu, H. W., Vavak, D. L., Sathelee, L. D., Miller, G. A. (1977). A multi-enzyme Technique for estimating protein digestibility, J. Food Sci., 42, 1269 – 1273.
  • Iwe M.O., Onyeukwu, U., and Agiriga, A.N. (2016). Proximate, functional & pasting properties of FARO 44 rice, African yam bean, and brown cowpea seeds composite flour. Cogent Food & Agriculture (2016), 2: 1142409. http://dx.doi.org/10.1080/23311932.2016.1142409.
  • Jay, R. H., and Michael, J. F. (2004). International Society of Sports Nutrition Symposium, June 18-19, 2004, Las Vegas NV, USA - Symposium - Macronutrient Utilization During Exercise: Implications For Performance And Supplementation, Journal of Sports Science and Medicine (2004) 3, 118-130. http://www.jssm.org
  • Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F., Kasapis, S. (2011). Physiochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry. 129:1513-1522.
  • Kaushik, P., Dowling, K., McKnight, S., Barrow, C. J., Wang, B., Adhikari, B. (2016). Preparation, characterization, and functional properties of flaxseed protein isolate. Food Chem., 197, 212–220. DOI: 10.1016/j.foodchem.2015.09.106.
  • Kinsella, J. E., and Melachouris N. (1976). Functional properties of proteins in foods: A survey. C R C Critical Reviews in Science and Nutrition, 7, 3: 219-280.
  • Klompong, V., Benjakul, S., Kantachote, D., Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem., 102:1317–1327. DOI: 10.1016/j.foodchem.2006.07.016.
  • Kumar, A., Partap, S., Sharma, N. K., Jha, K. K. (2012). Phytochemical, Ethnobotanical and Pharmacological Profile of Lagenaria siceraria: A Review. J. Pharm. Phytochem. 1(3), 24-31. DOI: 10.4103/0975-9476.74431
  • Laemli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685
  • Mariod, A.A., Mustafa, M.M.M., Nour, A.A.M., Abdalla, M.A., Cheng, S.F. (2015). Investigation of eight Sudanese Lagenaria siceraria varieties for oil and protein contents. Am. Oil Chem. Soc. doi:10.1007/s11746-015-2616-5.
  • Miękus, N., Olędzka, I., Plenis, A., Woźniak, Z., Lewczuk, A., Koszałka, P., Seroczyńska, B., Bączek, T. (2014). Gel electrophoretic separation of proteins from cultured neuroendocrine tumor cell lines. Mole.Med. Rep. 1407-1415 https://doi.org/10.3892/mmr.2014.2864.
  • Moure, A., Domínguez, H., Zúñiga, M. E., Soto, C., Chamy, R. (2002). Characterization of protein concentrates from pressed cakes of Guevinaavellana (Chilean hazelnut). Food Chem. 78, 179-186. https://doi.org/10.1016/S0308-8146(01)00397-1
  • Ogunbusola, E., Fagbemi, T., Osundahunsi, O. F. (2013). In-Vitro protein digestibility, amino acid profile, functional properties, and utilization of white melon (Cucumeropsis mannii) protein isolates. J. Food Sci. Technol. 4(7), 153-159.
  • Ogunbusola, E.M., Fagbemi, T.N., Osundahunsi, O.F. (2010). Amino acid composition of Lagenaria siceraria seed flour and protein fractions. J. Food Sci. Technol. 47(6):656–661. DOI: 10.1007/s13197-010-0111-4.
  • Ogundele, J. O., Sanni, T. A., Oshodi, A. A., Okuo, J. M., Amoo, I. A. (2015). Effects of extraction media on protein isolates of some gourd melon (Egusi) seeds. Pak J Nutr 14:983–987. https://doi.org/10.3923/pjn.2015.983.987
  • Olaofe, O., Arogundad, L.A., Adeyeye, E.I., Falusi, O.M. (1998). Composition and food of the variegated grasshopper. Trop. Sci. 38: 233-237.
  • Oyeleke, G.O., Olagunju, E.O. , Ojo, A. (2012). Functional and Physicochemical Properties of Watermelon (Citrullus Lanatus) Seed and Seed-Oil. IOSR J. Appl. Chem. (IOSR-JAC). 2, (2), 29-31. DOI:10.9790/5736-0222931
  • Pedroche, J., Yust, M., Lqari, H., Giron-Calle, J., Alaiz, M., Vioque, J. and Millan, F. (2004). Brassica carinata protein isolates chemical composition, protein characterization, and improvement of functional properties by protein hydrolysis, Food Chem., 88, 337-346. https://doi.org/10.1016/j.foodchem.2004.01.045
  • Rajesh, M. and Prakash, J. (2008). Functional modifications of enzyme-hydrolyzed albumin fractions from legumes. Indian Journal of Science and Technology. 1(3):1-7. DOI: 10.17485/ijst/2008/v1i3/7
  • Rodriguez-Ambriz, S. L., Martinez-Ayalo, A. L., Milla, F., Davila-Ortiz, G. (2005). Composition and functional properties of Lupins camperstris protein isolates. Plant Foods Hum. Nutr. 60, 99–107. https://doi.org/10.1007/s11130-005-6835-z.
  • Shah, B.N., Seth, A.K., Desai, R.V. (2010). Phytopharmacological Profile of Lagenaria siceraria: A Review. Asian J. Plant Sci., 9, 152-157.DOI: 10.3923/ajps.2010.152.157.
  • Tan, S. H., Mailer, R. J., Blanchard, C. LAgboola., S. O. (2011). Canola proteins for human consumption: Extraction, profile, and functional properties. J. Food Sci., 76(1), R16–R28.doi: 10.1111/j.1750-3841.2010.01930.x.
  • Tang, C.H. (2007). Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing. Journal of Food Engineering, 82:568-576. https://doi.org/10.1016/j.jfoodeng.2007.01.029
  • Taylor, S., Eller, F., Jackson, M., Stevenson, D. (2006). Pressurized fluid extraction of pumpkin seed and pumpkin seed cake. Pittsburgh Conference, 1220-1225. Wani, I.A., Sogi, D.S., Gill, B.S. (2015). Physiochemical and functional properties of native and hydrolyzed protein isolate from Indian black gram (Phaseolus mungo L.) cultivars. LWT. Food Science and Technology 60:848-854. https://doi.org/10.1016/j.lwt.2014.10.060
  • Yust, M.D.M.; Pedroche, J.; Millán-Linares, M.D.C.; Alcaibe-Hidalgo, J.M. and Millán, F. (2010). Improvement of functional properties of chickpea proteins by hydrolysis with immobilized Alcalase. Food Chemistry, 122:1212-1217.
  • Zayas J.F. (1997) Water Holding Capacity of Proteins. In: Functionality of Proteins in Food. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59116-7_3

Preparation and physicochemical properties of cucurbit protein isolate from Lagenaria siceraria defatted seed flour

Year 2022, Volume: 32 Issue: 2, 414 - 423, 30.06.2022
https://doi.org/10.29133/yyutbd.1082855

Abstract

Cucurbit seeds including Lagenaria siceraria seeds have been used from early times as a source of food. The protein constitutes about thirty-five percent of the weight of the decorticated seeds. Isolates are defined as the kind of protein that forms with a high concentration of protein that contains no dietary fiber. This study aims to investigate the preparation of protein isolated from Lagenaria siceraria defatted seed flour and to study their physicochemical properties. Protein was isolated from seed flours by using distilled water, salt solution, an alkaline solution, then precipitated with 0.1 N hydrochloric acid followed by centrifugation and freeze-drying. The findings reflected a high protein content (ranged from 80.67-91.04 g 100g-1) with the absence of fats. The functional properties of the protein isolate are said to be acceptable exhibiting a considerable range for all examined properties, water holding capacity 2.4-3.9 mL g-1 protein, fat binding ability 2.7-3.7 mL g-1 protein, emulsion capacity 51.0-57.8 mL of oil per g of protein, and bulk density 0.39-0.56 g mL-1, for all samples. The results of foaming stability indicated that the seeds were possibly utilized in food applications such as beverages and cakes processing. The maximum protein solubility (95%) occurred at the alkaline range pH 10 and11. The SDS page test detected that the three major polypeptides are those with molecular weights 10, 23, and 38 KDa. This study is the first to take place on the protein isolation from eight Lagenaria siceraria defatted seeds grown in Sudan, opening the way for further studies on these seeds

References

  • Adebowale, Y.A., Helen, T., Schwarzenboiz, U. (2009). Acetylated and Succinated Derivatives of African Yam Bean (Sphenostylis sternocarpa Hochst. Ex A. Rich.) Harms Protein Isolates. J. Mobile Commun., 3 (2), 34-46. DOI: 10, 3923/jmcomm.2009. 34, 46.
  • Ahmed, S.B. (1998). Some physicochemical and nutritional studies on Karkade (Hibiscus sabariffa) seed proteins. Ph.D. thesis, University of Khartoum, Sudan.
  • AOAC (2000). Official Methods of Analysis of AOAC International, 17th edition, volume I, AOAC International, Gaithersburg, Maryland 20877-2417, USA.
  • AOCS (2009). Official methods and recommended practices of the AOCS, 6th edn. American Oil Chemists' Society, Champaign, IL
  • Ashraf, S., Saeed, S.M.G., Sayed, S.A. and Ali, R. (2012). Impact of microwave treatment on the functionality of cereals and legumes. International Journal of Agriculture and Biology. 14:356-370.
  • Chen, J. C., Chiu, M. H., Nie, R. L., Cordell, G. A., Qiu, S. X. (2005). Cucurbitacins and cucurbitane glycosides: structures and biological activities Nat Prod Rep. 22(3), 386-99. doi: 10.1039/b418841c. Epub 2005 Apr 4.
  • DeMan, J.M. (1999). Principles of food chemistry. 3ª ed. Gaithersburg, Springer
  • Elsohaimy, S.A., Refaay, T.M. Zaytoun, M.A.M. (2015). Physiochemical and functional properties of quinoa protein isolate. Annuals of Agricultural Science. 60(2):297-305. DOI: 10.1016/j.aoas.2015.10.007
  • Fagbemi, T. N. (2007). Effects of processing on the nutritional composition of fluted pumpkin (Telfairia occidentalis) seed flour. Niger. Food J., 25(1). DOI: 10.4314/nifoj.v25i1.33650.
  • Fokou, E., Achu, M., Tchounguep, F. M. (2004). Preliminary Nutritional Evaluation of Five Species of Egusi Seeds in Cameroon. Afri. J. Food Agri. Nutr. Develop., 4, (1). DOI: 10.4314/ajfand.v4i1.19151
  • Hsu, H. W., Vavak, D. L., Sathelee, L. D., Miller, G. A. (1977). A multi-enzyme Technique for estimating protein digestibility, J. Food Sci., 42, 1269 – 1273.
  • Iwe M.O., Onyeukwu, U., and Agiriga, A.N. (2016). Proximate, functional & pasting properties of FARO 44 rice, African yam bean, and brown cowpea seeds composite flour. Cogent Food & Agriculture (2016), 2: 1142409. http://dx.doi.org/10.1080/23311932.2016.1142409.
  • Jay, R. H., and Michael, J. F. (2004). International Society of Sports Nutrition Symposium, June 18-19, 2004, Las Vegas NV, USA - Symposium - Macronutrient Utilization During Exercise: Implications For Performance And Supplementation, Journal of Sports Science and Medicine (2004) 3, 118-130. http://www.jssm.org
  • Joshi, M., Adhikari, B., Aldred, P., Panozzo, J.F., Kasapis, S. (2011). Physiochemical and functional properties of lentil protein isolates prepared by different drying methods. Food Chemistry. 129:1513-1522.
  • Kaushik, P., Dowling, K., McKnight, S., Barrow, C. J., Wang, B., Adhikari, B. (2016). Preparation, characterization, and functional properties of flaxseed protein isolate. Food Chem., 197, 212–220. DOI: 10.1016/j.foodchem.2015.09.106.
  • Kinsella, J. E., and Melachouris N. (1976). Functional properties of proteins in foods: A survey. C R C Critical Reviews in Science and Nutrition, 7, 3: 219-280.
  • Klompong, V., Benjakul, S., Kantachote, D., Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem., 102:1317–1327. DOI: 10.1016/j.foodchem.2006.07.016.
  • Kumar, A., Partap, S., Sharma, N. K., Jha, K. K. (2012). Phytochemical, Ethnobotanical and Pharmacological Profile of Lagenaria siceraria: A Review. J. Pharm. Phytochem. 1(3), 24-31. DOI: 10.4103/0975-9476.74431
  • Laemli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685
  • Mariod, A.A., Mustafa, M.M.M., Nour, A.A.M., Abdalla, M.A., Cheng, S.F. (2015). Investigation of eight Sudanese Lagenaria siceraria varieties for oil and protein contents. Am. Oil Chem. Soc. doi:10.1007/s11746-015-2616-5.
  • Miękus, N., Olędzka, I., Plenis, A., Woźniak, Z., Lewczuk, A., Koszałka, P., Seroczyńska, B., Bączek, T. (2014). Gel electrophoretic separation of proteins from cultured neuroendocrine tumor cell lines. Mole.Med. Rep. 1407-1415 https://doi.org/10.3892/mmr.2014.2864.
  • Moure, A., Domínguez, H., Zúñiga, M. E., Soto, C., Chamy, R. (2002). Characterization of protein concentrates from pressed cakes of Guevinaavellana (Chilean hazelnut). Food Chem. 78, 179-186. https://doi.org/10.1016/S0308-8146(01)00397-1
  • Ogunbusola, E., Fagbemi, T., Osundahunsi, O. F. (2013). In-Vitro protein digestibility, amino acid profile, functional properties, and utilization of white melon (Cucumeropsis mannii) protein isolates. J. Food Sci. Technol. 4(7), 153-159.
  • Ogunbusola, E.M., Fagbemi, T.N., Osundahunsi, O.F. (2010). Amino acid composition of Lagenaria siceraria seed flour and protein fractions. J. Food Sci. Technol. 47(6):656–661. DOI: 10.1007/s13197-010-0111-4.
  • Ogundele, J. O., Sanni, T. A., Oshodi, A. A., Okuo, J. M., Amoo, I. A. (2015). Effects of extraction media on protein isolates of some gourd melon (Egusi) seeds. Pak J Nutr 14:983–987. https://doi.org/10.3923/pjn.2015.983.987
  • Olaofe, O., Arogundad, L.A., Adeyeye, E.I., Falusi, O.M. (1998). Composition and food of the variegated grasshopper. Trop. Sci. 38: 233-237.
  • Oyeleke, G.O., Olagunju, E.O. , Ojo, A. (2012). Functional and Physicochemical Properties of Watermelon (Citrullus Lanatus) Seed and Seed-Oil. IOSR J. Appl. Chem. (IOSR-JAC). 2, (2), 29-31. DOI:10.9790/5736-0222931
  • Pedroche, J., Yust, M., Lqari, H., Giron-Calle, J., Alaiz, M., Vioque, J. and Millan, F. (2004). Brassica carinata protein isolates chemical composition, protein characterization, and improvement of functional properties by protein hydrolysis, Food Chem., 88, 337-346. https://doi.org/10.1016/j.foodchem.2004.01.045
  • Rajesh, M. and Prakash, J. (2008). Functional modifications of enzyme-hydrolyzed albumin fractions from legumes. Indian Journal of Science and Technology. 1(3):1-7. DOI: 10.17485/ijst/2008/v1i3/7
  • Rodriguez-Ambriz, S. L., Martinez-Ayalo, A. L., Milla, F., Davila-Ortiz, G. (2005). Composition and functional properties of Lupins camperstris protein isolates. Plant Foods Hum. Nutr. 60, 99–107. https://doi.org/10.1007/s11130-005-6835-z.
  • Shah, B.N., Seth, A.K., Desai, R.V. (2010). Phytopharmacological Profile of Lagenaria siceraria: A Review. Asian J. Plant Sci., 9, 152-157.DOI: 10.3923/ajps.2010.152.157.
  • Tan, S. H., Mailer, R. J., Blanchard, C. LAgboola., S. O. (2011). Canola proteins for human consumption: Extraction, profile, and functional properties. J. Food Sci., 76(1), R16–R28.doi: 10.1111/j.1750-3841.2010.01930.x.
  • Tang, C.H. (2007). Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing. Journal of Food Engineering, 82:568-576. https://doi.org/10.1016/j.jfoodeng.2007.01.029
  • Taylor, S., Eller, F., Jackson, M., Stevenson, D. (2006). Pressurized fluid extraction of pumpkin seed and pumpkin seed cake. Pittsburgh Conference, 1220-1225. Wani, I.A., Sogi, D.S., Gill, B.S. (2015). Physiochemical and functional properties of native and hydrolyzed protein isolate from Indian black gram (Phaseolus mungo L.) cultivars. LWT. Food Science and Technology 60:848-854. https://doi.org/10.1016/j.lwt.2014.10.060
  • Yust, M.D.M.; Pedroche, J.; Millán-Linares, M.D.C.; Alcaibe-Hidalgo, J.M. and Millán, F. (2010). Improvement of functional properties of chickpea proteins by hydrolysis with immobilized Alcalase. Food Chemistry, 122:1212-1217.
  • Zayas J.F. (1997) Water Holding Capacity of Proteins. In: Functionality of Proteins in Food. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59116-7_3
There are 36 citations in total.

Details

Primary Language English
Subjects Agronomy
Journal Section Articles
Authors

Abdalbasıt Marıod 0000-0003-3237-7948

Makarim M. Mustafa This is me 0000-0003-3237-7948

Abdelazim A. M. Nour This is me

Mahmood A. Abdallah This is me 0000-0003-0372-4541

Publication Date June 30, 2022
Acceptance Date May 26, 2022
Published in Issue Year 2022 Volume: 32 Issue: 2

Cite

APA Marıod, A., Mustafa, M. M., Nour, A. A. M., Abdallah, M. A. (2022). Preparation and physicochemical properties of cucurbit protein isolate from Lagenaria siceraria defatted seed flour. Yuzuncu Yıl University Journal of Agricultural Sciences, 32(2), 414-423. https://doi.org/10.29133/yyutbd.1082855
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Yuzuncu Yil University Journal of Agricultural Sciences by Van Yuzuncu Yil University Faculty of Agriculture is licensed under a Creative Commons Attribution 4.0 International License.