(Natural News) Researchers from the Autonomous University of Nayarit in Mexico have found that jackfruit seed contains a potential raw material for creating a protein isolate when exposed to ultrasound treatment. In their report, which appeared in CyTA – Journal of Food, the team looked at the process of making a protein isolate from jackfruit seeds and identifies its functional and physicochemical properties.
- To determine its functional components, the researchers used both an alkaline solution and isoelectric precipitation to fractionate, characterize, and extract the proteins.
- This was followed by an ultrasound treatment to prepare and determine the physical and chemical properties of the isolate.
- Based on the tests, the protein had the following properties:
- Water absorption capacity — 952.1 g/kg (dry basis), 6.42 mL of water per gram of protein
- Oil absorption capacity — 6.07 mL of oil per g of protein
- Least gelation concentration — 9 percent at pH 6
- Greatest protein solubility — 94.4 percent
- Emulsifying activity — 127 percent
- Emulsion stability — 127 percent
- Foaming capacity — 254 percent
- Stability — 164 percent
From these results, the researchers concluded that the protein isolate derived from jackfruit seeds could be used as a novel protein source.
Read the full text of the study at this link.
Learn more about the other health benefits of jackfruit at Food.news.
Ulloa JA, Barbosa MCV, Vazquez JAR, Ulloa PR, Ramírez JCR, Carrillo YS, Torres LG. PRODUCTION, PHYSICO-CHEMICAL AND FUNCTIONAL CHARACTERIZATION OF A PROTEIN ISOLATE FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) SEEDS. CyTA – Journal of Food. 2017;15(4):497–507. DOI: 10.1080/19476337.2017.1301554