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Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality


Citation

Qoms, Mohammed S and Arulrajah, Brisha and Shamsudin, Rosnah and Wan Ibadullah, Wan Zunairah and Saari, Nazamid (2022) Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality. Journal of the Science of Food and Agriculture, 102 (15). 6974 - 6983. ISSN 0022-5142; ESSN: 1097-0010

Abstract

BACKGROUND: This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS: The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high ⊎-sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno-functional properties, particularly for water holding (5.46 g g−1) and fat absorption capacity (10.08 g g−1), and gelling properties (5% gelation concentration). The AFPC had high in vitro digestibility of 73%, signifying its high availability for human consumption. CONCLUSION: The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health-promoting foods.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1002/jsfa.12059
Publisher: John Wiley & Sons Ltd.
Keywords: Azolla pinnata; Optimization; Amino acid; Protein functionality; Secondary structure; Protein quality; Protein extractability; Physicochemical properties; Structural properties; Techno-functional properties; Green biomass; Processing conditions; Protein concentrate; Food security
Depositing User: Mr. Mohamad Syahrul Nizam Md Ishak
Date Deposited: 21 Mar 2024 09:16
Last Modified: 21 Mar 2024 09:16
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/jsfa.12059
URI: http://psasir.upm.edu.my/id/eprint/102578
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