Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves

References

• Lam, A. C. Y.; Can, K. A.; Tyler, R. T.; Nickerson, M. T. Pea Protein Isolates: Structure, Extraction, and Functionality. Food Rev. Int. 2018, 34(2), 126–147. DOI: 10.1080/87559129.2016.1242135.
   Web of Science ®Google Scholar
• Makeri, M. U.; Mohamed, S. A.; Karim, R.; Ramakrishnan, Y.; Muhammad, K. Fractionation, Physicochemical, and Structural Characterization of Winged Bean Seed Protein Fractions with Reference to Soybean. Int. J. Food Prop. 2017, 20(52), 2220–2236. DOI: 10.1080/10942912.2017.136910.
   Google Scholar
• Tang, C. H. Nanostructured Soy Proteins: Fabrication and Applications as Delivery Systems for Bioactives (A Review). Food Hydrocolloids. 2019, 91, 92–116. DOI: 10.1016/j.foodhyd.2019.01.012.
   Web of Science ®Google Scholar
• Aletor, O.; Oshodi, A. A.; Ipinmoroti, K. Chemical Composition of Common Leafy Vegetables and Functional Properties of Their Leaf Protein Concentrates. Food Chem. 2002, 78, 63–68. DOI: 10.1016/S0308-8146(01)00376-4.
   Web of Science ®Google Scholar
• Tenorio, A. T.; Gieteling, J.; De Jong, G. A. H.; Boom, R. M.; Der Goot, A. J. V. Recovery of Protein from Green Leaves: Overview of Crucial Steps for Utilization. Food Chem. 2016, 203, 402–408. DOI: 10.1016/j.foodchem.2016.02.092.
   PubMed Web of Science ®Google Scholar
• Hojilla-Evangelista, M. P.; Selling, G. W.; Hatfield, R.; Digman, M. Extraction, Composition, and Functional Properties of Dried Alfalfa (Medicago Sativa L.) Leaf Protein. J. Sci. Food Agric. 2017, 97(3), 882–888. DOI: 10.1002/jsfa.7810.
   PubMed Web of Science ®Google Scholar
• Martin, A. H.; Castellani, O.; De Jong, G. A. H.; Bovetto, L.; Schmitt, C. Comparison of the Functional Properties of RuBisCO Protein Isolate Extracted from Sugar Beet Leaves with Commercial Whey Protein and Soy Protein Isolates. J. Sci. Food Agric. 2019, 99(4), 1568–1576. DOI: 10.1002/jsfa.9335.
   PubMed Web of Science ®Google Scholar
• Famuwagun, A. A.; Alashi, A. M.; Gbadamosi, S. O.; Taiwo, K. A.; Oyedele, D. J.; Adebooye, O. C.; Aluko, R. E. Comparative Study of the Structural and Functional Properties of Protein Isolates Prepared from Edible Vegetable Leaves. Int. J. Food Prop. 2020, 23(1), 955–970. DOI: 10.1080/10942912.2020.1772285.
   Web of Science ®Google Scholar
• AOAC International. Method 978.204: Crude Protein; Method 930.09: Ethereal Extract; Method 930.10: Crude Fiber; Method 930.05: Ashes; Method 930.04: Moisture. Official Methods of Analysis of AOAC International, 1990, 15th ed. Pp. 40–68. Arlington, Virginia: Association of Official Analytic Chemists International.
   Google Scholar
• González-Garza, N. G.; Chuc-Koyoc, J. A.; Torres-Castillo, J. A.; García-Zambrano, E. A.; Betancur-Ancona, D.; Chel-Gerrero, L.; Sinagawa-García, S. R. Biofunctional Properties of Bioactive Peptide Fractions from Protein Isolates of Moringa Seed (Moringa Oleifera). J. Food Sci. Technol. 2017, 54(13), 4268–4276. DOI: 10.1007/s13197-017-2898-8.
   PubMed Web of Science ®Google Scholar
• Kaushik, P.; Dowling, K.; McKnight, S.; Barrow, C. J.; Wang, B.; Adhikari, B. Preparation, Characterization and Functional Properties of Flax Seed Protein Isolate. Food Chem. 2016, 197, 212–220. DOI: 10.1016/j.foodchem.2015.09.106.
   PubMed Web of Science ®Google Scholar
• Laemmli, U. K. Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4. Nature. 1970, 227(5259), 680–685. DOI: 10.1038/227680a0.
   PubMed Web of Science ®Google Scholar
• Mir, N. A.; Riar, C. S.; Singh, S. Effect of pH and Holding Time on the Characteristics of Protein Isolates from Chenopodium Seeds and Study of Their Amino Acid Profile and Scoring. Food Chem. 2019, 272, 165–173. DOI: 10.1016/j.foodchem.2018.08.048.
   PubMed Web of Science ®Google Scholar
• Achouri, A.; Nail, V.; Boye, J. I. Sesame Protein Isolate: Fractionation, Secondary Structure and Functional Properties. Food Res. Int. 2012, 46(1), 360–369. DOI: 10.1016/j.foodres.2012.01.001.
   Web of Science ®Google Scholar
• Bradford, M. M. A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein–dye Binding. Anal. Biochem. 1976, 72(1–2), 248–254. DOI: 10.1016/0003-2697(76)90527.
   PubMed Web of Science ®Google Scholar
• Lawal, O. S.; Adebowale, K. O.; Adebowale, Y. A. Functional Properties of Native and Chemically Modified Protein Concentrates from Bambarra Groundnut. Food Res. Int. 2007, 40(8), 1003–1011. DOI: 10.1016/j.foodres.2007.05.011.
   Web of Science ®Google Scholar
• Coffman, C. W.; García, V. V. Functional Properties and Amino Acid Content of a Protein Isolate from Mung Bean Flour. J. Food Technol. 1977, 12(5), 473–484. DOI: 10.1111/j.1365-2621.1977.tb00132.x.
   Web of Science ®Google Scholar
• Yuceer, M. Structural and Rheological Characterization of Liquid Egg White Modified with Phospholipase A2 Enzyme. J. Food Process. Preserv. 2020, 00, e14450. DOI: 10.1111/jfpp.14450.
   Google Scholar
• Timilsena, Y. P.; Adhikari, R.; Barrow, C. J.; Adhikari, B. Physicochemical and Functional Properties of Protein Isolate Produced from Australian Chia Seeds. Food Chem. 2016, 212, 648–656. DOI: 10.1016/j.foodchem.2016.06.017.
   PubMed Web of Science ®Google Scholar
• Zheng, T.; Li, X.; Taha, A.; Wei, Y.; Hu, T.; Fatamorgana, P. B.; Zhang, Z.; Liu, F.; Xu, X.; Pan, S., et al. Effect of High Intensity Ultrasound on the Structure and Physicochemical Properties of Soy Protein Isolates Produced by Different Denaturation Methods. Food Hydrocolloids. 2019, 97, 105216–105224. DOI: 10.1016/j.foodhyd.2019.105216.
   Web of Science ®Google Scholar
• Anusha, R.; Deepti, S.; Vinita, P.; Rajendra, K.; Neelam, Y. Process Optimization of Chickpea (Cicer Arietinum L.) Seed Protein Isolates for Functional Foods. Res. J. Biotechnol. 2021, 16(2), 163–172.
   Web of Science ®Google Scholar
• Borgues, T. E. M.; Barbieri, C. M. R.; Neves, V. A.; Apareci, S. M.; Arantes-Pereira, L. Chemical Characteristics and Fractionation of Proteins from Moringa Oleifera Lam. Leaves. Food Chem. 2014, 147, 51–54. DOI: 10.1016/j.foodchem.2013.09.135.
   PubMed Web of Science ®Google Scholar
• Codex, A. Norma General Del Codex Alimentarius Para Los Productos Proteínicos Vegetales. Codex. Alimentarius. 1995, 7, 113–120.
   Google Scholar
• Fasolin, L. H.; Pereira, R. N.; Pinheiro, A. C.; Martins, J. T.; Andrade, C. C. P.; Ramos, O. L.; Vicente, A. A. Emergent Food Proteins – Towards Sustainability, Health and Innovation. Food Res. Int. 2019, 125, 108586–108648. DOI: 10.1016/j.foodres.2019.108586.
   PubMed Web of Science ®Google Scholar
• Banik, S.; Biswas, S.; Karmakar, S. Extraction, Purification, and Activity of Protease from the Leaves of Moringa Oleifera. F1000Research. 2018, 7, 1151–1164. DOI: 10.12688/f1000research.15642.1.
   PubMedGoogle Scholar
• Paula, P. C.; Sousa, D. O. B.; Oliveira, J. T. A.; Carvalho, A. F. U.; Alves, B. G. T.; Pereira, M. L.; Farias, D. F.; Viana, M. P.; Santos, F. A.; Morais, T. C., et al. A Protein Isolate from Moringa Oleifera Leaves Has Hypoglycemic and Antioxidant Effects in Alloxan-Induced Diabetic Mice. Molecules. 2017, 22(2), 271–286. DOI: 10.3390/molecules22020271.
   PubMed Web of Science ®Google Scholar
• Jain, A.; Subramanian, R.; Manohar, B.; Radha, C. Preparation, Characterization and Functional Properties of Moringa Oleifera Seed Protein Isolate. Assoc. Food Scientists Technol. 2019, 56, 2093–2104. DOI: 10.1002/jsfa.7810.
   PubMed Web of Science ®Google Scholar
• Tarone, A. G.; Fasolin, L. H.; De Assis, P. F.; Dupas, H. M.; Lopes, C. R. Influence of Drying Conditions on the Gelling Properties of the 7S and 11S Soy Protein Fractions. Food Bioprod. Process. 2013, 91(2), 111–120. DOI: 10.1016/j.fbp.2012.11.010.
   Google Scholar
• Paglarini, C. S.; Martini, S.; Pollonio, M. A. R. Physical Properties of Emulsion Gels Formulated with Sonicated Soy Protein Isolate. Int. J. Food Sci. Technol. 2019, 54(2), 451–459. DOI: 10.1111/ijfs.13957.
   Web of Science ®Google Scholar
• Buchaillot, A.; Caffin, N.; Bhandari, B. Drying of Lemon Myrtle (Backhousia Citriodora) Leaves: Retention of Volatiles Colour. Drying Technol. 2009, 27(3), 445–450. DOI: 10.1080/07373930802683740.
   Web of Science ®Google Scholar
• Devisetti, R.; Sreerama, Y. N.; Bhattacharya, S. Processing Effects on Bioactive Components and Functional Properties of Moringa Leaves: Development of a Snack and Quality Evaluation. J. Food Sci. Technol. 2016, 53, 649–657. DOI: 10.1007/s13197-015-1962-5.
   PubMed Web of Science ®Google Scholar
• Ali, M. A.; Yusof, Y. A.; Chin, N. L.; Ibrahim, M. N.; Basra, S. M. A. Drying Kinetics and Colour Analysis of Moringa Oleifera Leaves. Agric. Agric. Sci. Procedia. 2014, 2, 394–400. DOI: 10.1016/j.aaspro.2014.11.055.
   Google Scholar
• Malik, M. A.; Saini, C. S. Polyphenol Removal from Sunflower Seed and Kernel: Effect on Functional and Rheological Properties of Protein Isolates. Food Hydrocolloids. 2017, 63, 705–715. DOI: 10.1016/j.foodhyd.2016.10.026.
   Web of Science ®Google Scholar
• Adewumi, O. O.; Felix-Minnaar, J. V.; Jideani, V. A. Functional Properties and Amino Acid Profile of Bambara Groundnut and Moringa Oleifera Leaf Protein Complex. Processes. 2022, 10(2), 205. DOI: 10.3390/pr10020205.
   Web of Science ®Google Scholar
• Boye, J.; Zare, F.; Pletch, A. Pulse Proteins: Processing, Characterization, Functional Properties and Applications in Food and Feed. Food Res. Int. 2010, 43(2), 414–431. DOI: 10.1016/j.foodres.2009.09.003.
   Web of Science ®Google Scholar
• Porras, S. J.; Güémes, V. N.; Montañez, S. J. L.; Fernández, M. M. C. Comparative Study of Functional Properties of Protein Isolates Obtained from Three Lupinus Species. Adv. Biores. 2013, 4(4), 106–116. DOI: 10.1007/s13197-014-1298-6.
   Google Scholar
• Cattan, Y.; Patil, D.; Vaknin, Y.; Rytwo, G.; Lakemond, C.; Benjamin, O. Characterization of Moringa Oleifera Leaf and Seed Protein Extract Functionality in Emulsion Model System. Innovative Food Sci. Emerg. Technol. 2022, 75, 102903. DOI: 10.1016/j.ifset.2021.102903.
   Web of Science ®Google Scholar
• Sun, C.; Wu, W.; Ma, Y.; Min, T.; Lai, F.; Wu, H. Physicochemical, Functional Properties, and Antioxidant Activities of Protein Fractions Obtained from Mulberry (Morus Atropurpurea Roxb.) Leaf. Int. J. Food Prop. 2017, 20(S3), S3311–S3325. DOI: 10.1080/10942912.2016.1238389.
   Google Scholar
• Aye, P. A.; Adegun, M. K. Chemical Composition and Some Functional Properties of Moringa, Leucaena and Gliricidia Leaf Meals. Agric. Biol. J. North Am. 2013, 4(1), 71–77. DOI: 10.5251/abjna.2013.4.1.71.77.
   Google Scholar
• Shevkani, K.; Singh, N.; Kaur, A.; Chand, R. J. Structural and Functional Characterization of Kidney Bean and Field Pea Protein Isolates: A Comparative Study. Food Hydrocolloids. 2015, 43, 679–689. DOI: 10.1016/j.foodhyd.2014.07.024.
   Web of Science ®Google Scholar
• Euston, S. E.; Singh, M.; Munro, P. A.; Dalgleish, D. G. Competitive Absorption between Sodium Caseinate and Oil-soluble and Water-soluble Surfactants in Oil-in-water Emulsions. J. Food Sci. 1995, 60(5), 1124–1131. DOI: 10.1111/j.1365-2621.1995.tb06307.x.
   Web of Science ®Google Scholar
• Benelhadj, S.; Gharsallaoui, A.; Degraeve, P.; Attia, H.; Ghorbel, D. Effect of pH on the Functional Properties of Arthrospira (Spirulina) Platensis Protein Isolate. Food Chem. 2016, 194(1), 1056–1063. DOI: 10.1016/j.foodchem.2015.08.133.
   PubMedGoogle Scholar
• Embaby, H. E.; Swailam, H. M.; Rayan, A. M. Preparation and Physicochemical Properties of Protein Concentrate and Isolate Produced from Acacia Tortilis (Forssk.) Hayne Ssp. Raddiana J. food sci. technol. 2018, 55(2), 489–495. DOI: 10.1007/s13197-017-2957-1.
   PubMed Web of Science ®Google Scholar
• McClements, D. J. Protein-stabilized Emulsions. Curr. Opin. Colloid Interface Sci. 2004, 9(5), 305–313. DOI: 10.1016/j.cocis.2004.09.003.
   Web of Science ®Google Scholar
• Feyzi, S.; Varidi, M.; Zare, F.; Varidi, M. J. Fenugreek (Trigonella Foenum Graecum) Seed Protein Isolate: Extraction Optimization, Amino Acid Composition, Thermo and Functional Properties. J. Sci. Food Agri. 2015, 95(15), 3165–3176. DOI: 10.1016/j.foodres.2019.108586.
   PubMed Web of Science ®Google Scholar
• Aluko, R. E.; Yada, R. Y. Structure-function Relationships of Cowpea (Vigna Unguiculata) Globulin Isolate: Influence of pH and NaCl on Physicochemical and Functional Properties. Food Chem. 1995, 53(3), 259–265. DOI: 10.1016/0308-8146(95)93931-G.
   Web of Science ®Google Scholar
• Adebowale, K. O.; Lawal, O. S. Foaming, Gelation and Electrophoretic Characteristics of Mucuna Bean (Mucuna Pruriens) Protein Concentrates. Food Chem. 2003, 83, 237–246. DOI: 10.1016/S0308-8146(03)00086-4.
   Web of Science ®Google Scholar
• Zeidanloo, M. H.; Ghavidel, R. A.; Davoodi, M. G.; Arianfar, A. Functional Properties of Grass Pea Protein Concentrates Prepared Using Various Precipitation Methods. J. Food Sci. Technol. 2019, 56, 4799–4808. DOI: 10.1007/s13197-019-03930-3.
   PubMedGoogle Scholar
• Ogunsina, B. S.; Radha, C.; Govardhan, S. R. S. Physicochemical and Functional Properties of Full‐fat and Defatted Moringa Oleifera Kernel Flour. Int. J. Food Sci. Technol. 2010, 45(11), 2433–2439. DOI: 10.1111/j.1365-2621.2010.02423.x.
   Web of Science ®Google Scholar
• Nicolai, T.; Chassenieux, C. Heat-induced Gelation of Plant Globulins. Curr. Opin. Food Sci. 2019, 27, 18–22. DOI: 10.1016/j.cofs.2019.04.005.
   Web of Science ®Google Scholar
• Deng, Y.; Huang, L.; Zhang, C.; Xie, P.; Cheng, P.; Wang, X.; Li, S. Physicochemical and Functional Properties of Chinese Quince Seed Protein Isolate. Food Chem. 2019, 283, 539–548. DOI: 10.1016/j.foodchem.2019.01.083.
   PubMed Web of Science ®Google Scholar
• Vogelsang-O’Dwyer, M.; Bez, J.; Petersen, I. L.; Joehnke, M. S.; Detzel, A.; Busch, M.; Krueger, M.; Ispiryan, L.; O’Mahony, J. A.; Arendt, E. K., et al. Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. Foods. 2020, 9(2), 230–254. DOI: 10.3390/foods9020230.
   PubMed Web of Science ®Google Scholar
• Al-Kahtani, H. A.; Abou-Arab, A. A. Comparison of Physical, Chemical, and Functional Properties of Moringa Peregrina (Al-yassar or Al-Ban) and Soybean Proteins. Cereal Chem. 1993, 70(6), 619-619.
   Web of Science ®Google Scholar
• Stone, A. K.; Avarmenko, N. A.; Warkentin, T. D.; Nickerson, M. A. Functional Properties of Protein Isolates from Different Pea Cultivars. Food Sci. Biotechnol. 2015, 24, 827–833. DOI: 10.1007/s10068-015-0107-y.
   Web of Science ®Google Scholar
• Xu, Y.; Obielodan, M.; Sismour, E.; Arnett, A.; Alzahrani, S.; Zhang, B. Physicochemical, Functional, Thermal and Structural Properties of Isolated Kabuli Chickpea Proteins as Affected by Processing Approaches. Int. J. Food Sci. Technol. 2017, 52(5), 1147–1154. DOI: 10.1111/ijfs.13400.
   Web of Science ®Google Scholar