| dc.description.abstract | Extraction of protein from fruit by products and characterization their functional
properties were analyzed in this study. Protein extracted by using distilled water, sodium
hydroxide and hydrochloric acid. All protein isolated from fruit by product such mango,
jackfruit and litchi seed Prepared via NaOH extraction which seed protein content was
resulted 28.23%, 43.12% and 36.96%, respectively. The highest protein content was
obtained from jackfruit seed protein isolated. Instead the moisture content was
investigated and obtained the protein extracted from mango seed, jackfruit and litchi seed
were resulted in 3.68%, 15.93%, 16.60%, respectively. Where ash content of three
different fruits by-product of MSP, JSP and LSP protein isolate shown as 1.36%, 1.23%
and 2.07%, respectively. Furthermore, litchi seed protein isolate contained little bit high
amount of ash then the other seed. In this study shown high variation of fat content
among different three by-products of mango, jackfruit and litchi seed protein isolate,
resulted 14%, 2% and 1%, respectively. Solubility of a protein is one of the critical
functional attributes required for its use as a food ingredient. The resulted the protein
solubility of different protein seeds extraction of (MSP, JSP, LSP), at different pH levels
between 2 and 12. The minimum solubility of mango, jackfruit and litchi seeds protein
were found 10.91%, 7.14% and 18.68%, respectively at pH 4, while the solubility were
showed in similar results at pH 2. The solubility of three different fruit by-product seeds
isolated protein increased from pH 6 to pH 12, and the maximum solubility of 27.27%,
21.42% and 20.75%, respectively was obtained at pH 12. The water absorption capacity
of protein seed extraction were 1.48, 2.99 and 2.266 ml H2O/g while fat absorption
capacity was resulted 1.393 ml oil/g, 1.488 ml oil/g and 1.528 ml oil/g respectively. The
overall results showed that by-product protein extraction might be used protein
supplement. | en_US |
