Evaluation of Physicochemical and Functional Properties of Vicia Villosa Seed Protein Publisher



Yancheshmeh BS¹ ; Marvdashti LM¹ ; Emadi A¹ ; Abdolshahi A¹ ; Ebrahimi A^{1, 2} ; Shariatifar N^{1, 3} Show Affiliations
Source: Food Analytical Methods Published:2022

Abstract

Vicia villosa )V. villosa (seed is considered a good source of protein, fiber, and minerals (iron, magnesium, potassium, etc.) and is helpful for human health. This study focused on optimizing the extraction of V. villosa seed protein and investigating the physicochemical and functional properties of V. villosa protein isolate (VVPI) as a food additive. The response surface methodology (RSM) was applied to optimize the extraction process of protein isolate using the face central composite design (FCCD). The optimal conditions for maximum protein yield (12.47%), protein content (87.90 %), and protein solubility (8.17 mg/mL(were obtained under conditions of pH 11 and extraction time of 26 min. The primary VVPI amino acids glutamine (Glu) and asparagine (Asp) were 16.4% and 10.16%, respectively. The results indicated that VVPI had significant solubility, foaming, and emulsifying properties, which the lowest of these properties were observed at the isoelectric point (pI). Also, VVPI showed that it has water holding capacity (WHC) and oil absorption capacity adequate. The denaturation temperature (76.17 °C) of VVPI was determined by using a differential scanning calorimeter (DSC). Scanning electron microscopy (SEM) showed that VVPI has a rough surface. Regarding the good nutritional and functional properties of VVPI, it can be recommended to be used in various food formulations as an additive. © 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.