Functional properties of sonicated and non-sonicated extracted leaf protein concentrate from Diplazium esculentum

ABSTRACT

Leaf protein concentrate of edible fern Diplazium esculentum was extracted using sonication and non-sonication methods and its functional properties were evaluated. The leaf protein concentrate contained 34.28 and 9.89% protein for sonicated and non-sonicated extractions, respectively. Sonication yielded (36.36%) better emulsion activity over non-sonication (31.10%). Foaming capacity was also found better in sonication (7.27%) over non-sonication (6.99%), and oil absorption capacity also improved in sonication (7.55 g of oil/g) over its counterpart (7.41 g of oil/g). Contact angle experiments with the leaf protein concentrate evidenced the enhancement of more hydrophilicity of the sonicated sample. Thermal properties of the leaf protein concentrate with sonication evidenced more stability (55.58 and 95.95°C) over the non-sonicated (46.75 and 75.60°C). Fourier transform infrared spectral analysis with the leaf protein concentrate of Diplazium esculentum was used to assess the secondary structural data such as α-helix and β-sheets. The various percentages of secondary structures of protein in sonicated and non-sonicated samples were 49.06 and 69.16% for α-helix, 33.59% and 17.02% for β-sheet and 42.02 and 35.68% for turn, respectively. The results of the present investigation showed credible evidence to support that sonication method of extraction of leaf protein concentrate was better in terms of protein yield and functional properties as compared to the non-sonication. The sonicated extracted leaf protein concentrate has the potential for developing value added products.

KEYWORDS:

• Non-sonicated
• Sonicated
• Leaf protein concentrate
• Functional properties
• Thermal behavior
• FTIR spectroscopy

Funding

Financial support was provided by Ministry of Food Processing Industries (MOFPI) through Science & Engineering Research Board (SERB), Department of Science & Technology (Govt. of India), New Delhi, and has been duly acknowledged.

Additional information

Funding

Financial support was provided by Ministry of Food Processing Industries (MOFPI) through Science & Engineering Research Board (SERB), Department of Science & Technology (Govt. of India), New Delhi, and has been duly acknowledged.