The effect of ultrasound-assisted extraction process on techno-functional properties of protein from Moringa oleifera leaves

Abstract

Utilization of plant proteins for food development as an alternate source of animal proteins could lead to the sustainability of resources. The techno-functional characteristics of the protein isolated from Moringa oleifera leaves were compared with those of the protein extracted using the conventional solvent extraction technique. For this purpose, response surface statistical methodology was used to improve the parameters of ultrasound-assisted extraction (UAE), for instance, amplitude ranging from 25 to 75%, solute-to-solvent ratio from 1:10 to 1:30 g/ml, and pH from 9 to 13, for maximum protein yield. M. oleifera leaves produced an optimal protein yield of 28.93% with 75% amplitude of sonication, 13 pH and a solute-solvent ratio of 1:17. Under optimized conditions, the sonication for 15 min was suitable for obtaining approximately 128% more yield in comparison to the non-sonicated leaves. The proteins obtained from UAE also possessed superior techno-functional properties compared to non-sonicated samples, including water solubility, ability to hold fluids such as oil and water, and emulsifying and foaming capacities.

Keywords

• Sonication
• Moringa leaves
• protein
• yield
• techno-functional properties
• Food Chemistry