Extraction, characterization, nutritional and functional properties of Roselle (Hibiscus sabdariffa Linn) seed proteins

Abstract

Physicochemical, nutritional and functional properties of protein fractions and protein isolate (RSPI) from Roselle seedwere investigated. The protein content was 91.50, 93.77, 81.55, 71.30 and 40.83% for RSPI, globulin, albumin, glutelin andprolamin, respectively. The functional properties were variable among samples. Glutelin possessed the highest water holdingcapacity and albumin the lowest. The oil holding capacity ranged from 3.47 to 7.23 mL/g and the emulsifying capacity from95 to 18 mL/g. Glutelin had the higher foam capacity, while RSPI showed the more stable foam. The molecular weight of allsamples ranged from 55,000 Da to below 14,300 Da. All the estimated nutritional parameters based on amino acids compositionsuggested that Roselle protein fractions and its isolates have good nutritional quality and could be a good source of proteinfortification for a variety of food products for protein deficient consumers as well as a potential food ingredient.

Keywords

• Roselle seed
• protein fractions
• protein isolates
• physicochemical properties
• nutritional and functional properties