Volume 22, Issue 160 (2025)
FSCT 2025, 22(160): 62-77 |
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Ziara Hashim A, Hasan Hussein F, Divan Khosroshahi E, Razavi H. Enhancing functional characteristics and antioxidant activity of Prosopis juliflora pods' protein isolate through pH adjustment, while detecting the physicochemical properties and antibacterial inhibition activity. FSCT 2025; 22 (160) :62-77
URL: http://fsct.modares.ac.ir/article-7-77250-en.html
URL: http://fsct.modares.ac.ir/article-7-77250-en.html
1- University of Basrah
2- University of Tehran
3- University of Tehran ,srazavi@ut.ac.ir
2- University of Tehran
3- University of Tehran ,
Abstract: (45 Views)
This study evaluated the physicochemical properties of Prosopis juliflora pods and the preparation of its protein isolate. Changes in functional properties were observed when pH levels were adjusted to 5, 7, 8, and 10, with significant differences (P≤ 0.05) in functional characteristics and antioxidant and antibacterial activities. A high solubility value was achieved at pH 5.10 and lipid binding at pH 10, while the lowest value for both properties was found at pH 7. The highest foaming capacity was observed at pH 5 after 5 minutes of whipping, but decreased after 1 minute at pH 8. The emulsifying capacity was greatest at pH 10 and lowest at pH 7. The DPPH radical scavenging activity was high at pH 5, but decreased at pH 8 and also protein isolate showed inhibition activity against Escherichia coli, Bacillus subtilis and Staphylococcus aureus. However, the highest inhibition was against Bacillus bacteria at 0.5% protein isolate concentration, while the protein digestibility was higher. The isolated protein had no noticeable cytotoxic effect on human blood cells. Besides, FTIR test was used to determine the structure of the protein.
Keywords: Prosopis juliflora, Protein isolate, physicochemical properties, functional characteristics
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/09/29 | Accepted: 2025/04/5 | Published: 2025/05/22
Received: 2024/09/29 | Accepted: 2025/04/5 | Published: 2025/05/22
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