Impact of Ultrasonication on African Oil Bean (Pentaclethra macrophylla Benth) Protein Extraction and Properties

Blessing Nwokocha, Afroditi Chatzifragkou, Colette Fagan

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Abstract

African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins. This was observed by an increase in extraction yield from 24% to 42% (w/w) when the extraction time was increased from 15 min to 60 min. Desirable properties were observed in extracted AOB proteins; the amino acid profile of protein isolates revealed higher ratios of hydrophobic to hydrophilic amino acids compared to those of the defatted seeds, suggesting alterations in their functional properties. This was also
supported by the higher proportion of hydrophobic amino acids and high surface hydrophobicity index value (3813) in AOB protein isolates. The foaming capacity of AOB proteins was above 200%, with an average foaming stability of 92%. The results indicate that AOB protein isolates can be considered promising food ingredients and could help stimulate the growth of the food industry in tropical Sub-Saharan regions where AOB seeds thrive.

Keywords: African oil bean; ultrasonication; protein; properties; oilseed; functional properties; legumes; Sub-Saharan
Original languageEnglish
Article number1627
JournalFoods
Volume12
Issue number8
DOIs
Publication statusPublished - 12 Apr 2023
Externally publishedYes

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