Abstract
The leaves of Jackfruit cultivars (Artocarpus heterophyllus Lam.) are an important source for obtaining proteins due to their composition and high regional availability. Despite its high nutritional value, the application of plant proteins (PP) origin in the food industry is still limited, due to its unsuitable sensory properties. Furthermore, the low solubility of PP limits its techno-functionality and application in industrial processes. In this sense, high-intensity ultrasound (HIUS), due to the cavitation principle, breaks internal interactions, causing changes in their protein structure, and exposing the hydrophilic groups of amino acids, which could promote an increase in solubility. Therefore, the aim of this research is to obtain structurally modified jackfruit leaf proteins by HIUS that can be used in food processes. For this, the protein extract of jackfruit leaves was subjected to HIUS (600, 840, and 1080 watts for 10, 15, and 20 min). Subsequently, the foaming and emulsifying capacity and index, as well as solubility and antioxidant capacity were evaluated. The results show that the HIUS treatments improved the foaming capacity at high power for 15 min. The emulsions are very stable at high power and since 10 min, the solubility was better at high power. The antioxidant capacity of the protein extracts modified was better than native protein in all cases. These findings will allow directing these structurally modified proteins either in the formulation of emulsions or as foam stabilizers, with benefits to the consumer due to their important antioxidant capacity.
Presenters
Frida Zoé Ragazzo CalderonStudent, Ingeniería Bioquímica, Tecnológico Nacional de Mexico/Instituto Tecnológico de Tepic, Nayarit, Mexico Kevin Eduardo Martínez Ramos
Student, Ingeniería Bioquímica, Instituto Tecnológico de Tepic, Nayarit, Mexico Diana Stephanie Hernández Molina
Student, Ingeniería bioquímica , Instituto Tecnológico de Tepic, Nayarit, Mexico Juan Arturo Ragazzo Sanchez
Researcher, DEPI, Tecnológico Nacional de Mexico / Instituto Tecnológico de Tepic, Nayarit, Mexico Julián Andrés Orozco Machuca
Student, Ingeneria Bioquimica, Instituto Tecnologico de Tepic, Nayarit, Mexico Montserrat Calderon Santoyo
Professor, Division de Estudios de Posgrado e Investigacion, Tecnologico Nacional de Mexico/Instituto Tecnologico de Tepic, Nayarit, Mexico America Sibel Hernández Barreto
Student, Ingeniería Bioquímica, Instituto Tecnológico de Tepic, Nayarit, Mexico
Details
Presentation Type
Theme
Food Production and Sustainability
KEYWORDS
JACKFRUIT LEAVES, PROTEINS, HIGH-INTENSITY ULTRASOUND, TECHNO-FUNCTIONALITY
