Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products

Abstract

Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources rich in proteins. The objective of this study was to use response surface methodology (RSM) to optimize the aqueous extraction process of proteins from asparagus leafy by-products, for the production of new protein ingredients. The optimum extraction condition was at pH 9, with 40 min of extraction at 50 °C, and the concentration was fixed at 5 g·L−1. The isolate obtained presented 90.48% protein with 43.47% protein yield. Amino acids such as alanine, proline, valine, leucine/isoleucine, asparagine, and phenylalanine were identified, and the antioxidant activity for 2,2 AZINO BIS (3-ethylbenzo thiazoline 6 sulfonic acid diammonium salt) was 145.76 equivalent to Trolox μmol.100g−1 and for DPPH 65.21 equivalent to Trolox μmol.100g−1. The product presented favorable technological properties (water absorption capacity 4.49 g·g−1 and oil absorption capacity 3.47 g·g−1) and the color tended towards dark green (L* 31.91, a* −1.01, b* −2.11). The protein isolate obtained through the extraction optimization process showed high potential to be used as a protein ingredient.

Keywords

• protein isolate
• extraction process
• vegetable proteins