The Structural Modification of Jackfruit Leaf Proteins (<i>Artocarpus heterophyllus</i> Lam.) by High-Intensity Ultrasound Alters Their Techno-Functional Properties and Antioxidant Capacity

Abstract

(1) Background: Jackfruit leaves (Artocarpus heterophyllus Lam.) are rich in proteins but are under-utilized in the food industry due to their poor sensory properties and low solubility. High-intensity ultrasound (HIU) can enhance protein solubility by disrupting internal interactions and altering protein structures, making them more suitable for industrial applications. (2) Methods: This study aimed to modify the structure of jackfruit leaf proteins using HIU at different powers (600, 840, and 1080 W) and treatment times (10, 15, and 20 min). This research also characterized the amino acid composition and the techno-functional and antioxidant properties of the modified proteins. (3) Results: The HIU treatments significantly improved the foaming capacity and enhanced the emulsion stability within the proteins treated at 1080 W for 15 min, which showed a monomodal size distribution profile. Additionally, the modified proteins exhibited a higher antioxidant capacity compared to the native protein. (4) Conclusions: These findings suggest that structurally modified proteins from jackfruit leaves could be directly utilized in the formulation of emulsions or as foam stabilizers, offering added benefits to consumers due to their significant antioxidant properties.

Keywords

• vegetal protein
• high-power ultrasound
• amino acid profile
• food processes
• foaming capacity
• emulsifying capacity