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Impact of ultrasonication on African oil bean (Pentaclethra Macrophylla Benth) protein extraction and properties

Nwokocha, B.C., Chatzifragkou, A. ORCID: and Fagan, C. (2023) Impact of ultrasonication on African oil bean (Pentaclethra Macrophylla Benth) protein extraction and properties. Foods, 12 (8). 1627. ISSN 2304-8158

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To link to this item DOI: 10.3390/foods12081627


African oil bean (Pentaclethra Macrophylla Benth) is an underutilised edible oil seed that could rep-resent 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.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:111519


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