Extraction and physicochemical characterization of protein from moringa oleifera leaf

Name: Roger Aime Raherison

keyword: Moringa oleiferal

ThaSH: Moringa oleifera -- Protein

; Physicochemical

ThaSH: Moringa oleifera -- Physicochemical

; Plant Protien

Abstract: Moringa oleifera (M. oleifera) is the highly developed plant in all tropical and subtropical regions that has the ability to survive in various climates. It is widely used due to its essential nutrients such as protein, carbohydrates, minerals, and vitamins. Protein malnutrition remains a major problem for people in developing countries, where animal protein is expensive and limited for vegetarian. This research was concentrated on protein extraction from M. oleifera leaf and the characterization. The methodology was divided into four experiments: (1) preparation of fresh M. oleifera leaf sample (2) chemical composition analysis (3) protein extraction techniques including Alkaline-acid extraction (AA), Aqueous-two phase system (ATPS) and Three phase partitioning (TPP) and (4) determination of physical, functional, and biochemical properties of the selected protein extraction. Thus, comparison of these three protein extractions in order to know which one is the best was based on the determination of protein, some functional properties and protein patterns on sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the chemical composition of the fresh leaf contained moisture (75.18%), protein (16.57%), fat (3.04%), ashes (10.16%) and carbohydrate (17.55%). Consequently, AA was a suitable technique that gave a high protein content (231.73 mg/g) and better in terms of protein solubility, water holding capacity (WHC), as well as a protein band on SDS-PAGE. Moreover, it had 0.15 g/mL of bulk density and low water activity (0.35); while it appeared with lightness color of 57.83. WHC and oil holding capacity (OHC) of the leaf protein were adequate for using in food formulations (2.31 g/g for WHC and 3.55 g/g for OHC). Protein solubility, foaming and emulsifying properties were significantly pH-dependent (p<0.05). The maximum protein solubility observed at pH 10 (58.01%) and pH 12 (58.30%). The highest foaming capacity (24.95 %) occurred at pH 10; while a good foaming stability was recorded at pH 3 and pH 6. The maximum emulsion capacity was greater at acidic pH (pH 3; 33.60%) and basic pH (pH 10; 36.43%). Contrarily, maximum emulsion stability (65.81%) was observed at pH 4. M. oleifera leaf protein shows an adequate in vitro protein digestibility of 75.54% at which illustrates a complete digestion of all proteins on SDS-PAGE after 24 h incubation with pepsin-pancreatin enzymes. Leucine (67.14 mg/g), tryptophan (12.10 mg/g), isoleucine (28.71 mg/g) and histidine (19.07 mg/g) were the most predominant amino acid which meet requirements of WHO/FAO (1991) for 2-5 years and 10-12 years old children. M. oleifera protein isolate herein can probably be used as an ingredient in food products for example in beverages, meat products, and bakery goods.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Name: Saroat Rawdkuen

Role: Advisor

Created: 2021

Modified: 2021-01-29

Issued: 2021-01-29

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Thesis QK495.M74 R722e 2019

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Food Science and Technology

Grantor: Mae Fah Luang University

©copyrights Mae Fah Luang University

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