Structural and Functional Properties of moringa Oleifera Seed Proteins

2021 ◽  
Author(s):  
Rotimi Aluko ◽  
Taiwo Aderinola
Keyword(s):  
Functional Properties ◽  
Moringa Oleifera ◽  
Seed Proteins ◽  
Structural And Functional Properties ◽  
Moringa Oleifera Seed

In vitro digestibility, structural and functional properties of Moringa oleifera seed proteins

2020 ◽  
Vol 101 ◽  
pp. 105574 ◽  
Author(s):  
Taiwo A. Aderinola ◽  
Adeola M. Alashi ◽  
Ifeanyi D. Nwachukwu ◽  
Tayo N. Fagbemi ◽  
Victor N. Enujiugha ◽  
...  
Keyword(s):  
Functional Properties ◽  
Moringa Oleifera ◽  
Seed Proteins ◽  
In Vitro Digestibility ◽  
Structural And Functional Properties ◽  
Moringa Oleifera Seed

scholarly journals Physicochemical and functional properties of Moringa oleifera seed and leaf flour

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Martin Alain Mune Mune ◽  
Christian Bernard Bakwo Bassogog ◽  
Emilienne Carine Nyobe ◽  
Samuel Ren�� Ren�� Minka
Keyword(s):  
Functional Properties ◽  
Moringa Oleifera ◽  
Moringa Oleifera Seed ◽  
Physicochemical And Functional Properties

scholarly journals Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates

Membranes ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 694
Author(s):  
Etinosa C. Osemwota ◽  
Adeola M. Alashi ◽  
Rotimi E. Aluko
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Protein Extraction ◽  
Seed Proteins ◽  
Protein Digestibility ◽  
Protein Isolates ◽  
Structural And Functional Properties ◽  
Lentil Flour ◽  
Droplet Sizes ◽  
Isoelectric Ph

The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3–5, the ISO was less soluble (2.26–11.84%) when compared to the MEM_NaOH (25.74–27.22%) and MEM_NaCl (27.78–40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.

Structural and functional properties of Escherichia coli-derived nucleoplasmin A comparative study of recombinant and natural proteins

2001 ◽  
Vol 268 (6) ◽  
pp. 1739-1748
Author(s):  
Aitor Hierro ◽  
Jesus M. Arizmendi ◽  
Javier De Las Rivas ◽  
M. Angeles Urbaneja ◽  
Adelina Prado ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Comparative Study ◽  
Functional Properties ◽  
Structural And Functional Properties

Evaluation of Moringa oleifera Seed Lectin as a Metal Remover in Aqueous Solutions

2016 ◽  
Vol 23 (7) ◽  
pp. 645-649 ◽  
Author(s):  
José H.E.S. Freitas ◽  
Keissy V. de Santana ◽  
Pollyanna M. da Silva ◽  
Maiara C. de Moura ◽  
Luana C.B.B. Coelho ◽  
...  
Keyword(s):  
Aqueous Solutions ◽  
Moringa Oleifera ◽  
Moringa Oleifera Seed
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