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Alpha-amylase-assisted extraction of protein concentrates from Raphanus sativus L. leaves

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Abstract

This research focused on the preparation of radish leaf protein concentrates (RLPC) by applying enzyme-assisted extraction, where α-amylase, protease, and xylanase were employed for the same. The α-amylase-assisted extraction showed maximum extraction yield (10.22%) and protein content (66.93%). Therefore, this method was optimized using response surface methodology where optimized conditions of extraction temperature (42.8 °C), amylase concentration (18,446 U), and extraction time (4.44 h) resulted in an extraction yield of 9.56% and protein content of 89.41% in the extracted RLPC. Fractionation of the protein concentrate demonstrated the maximum presence of glutelins followed by prolamins, albumins, and globulins. The apparent molecular weights of the RLPC and its isolated fractions ranged between 35 and 92 kDa. The RLPC showed a high in vitro protein digestibility (92.17%), considerable antioxidant activity (DPPH, FRAP, ABTS), and desirable structural and functional properties (water and oil holding capacity, emulsion capacity and stability, least gelation concentration, etc.). Threonine, methionine, and tryptophan were found to be the most abundant amino acids present in the RLPC. The microbial load of the stored RLPC was observed to be in acceptable range during 6 weeks of storage under ambient and refrigerated temperature conditions. Conclusively, α-amylase-extracted RLPC serves as a potential alternative edible plant-based protein fortification source for various food formulations.

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Acknowledgements

The authors acknowledge the Head, Department of Processing and Food Engineering and All India Coordinated Research Project on Post-harvest Engineering and Technology under ICAR, New Delhi, India, for providing facilities to carry out this research work.

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Authors and Affiliations

  1. Department of Biochemistry, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, India, 141004

    Gurkanwal Kaur

  2. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Punjab Agricultural University, Ludhiana, India, 141004

    Surekha Bhatia

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Methodology, laboratory research, investigation, data curation, writing (original draft preparation), Gurkanwal Kaur; conceptualization, supervision, writing (review and editing), Dr Surekha Bhatia.

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Correspondence to Gurkanwal Kaur.

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Highlights

• α-Amylase, protease, and xylanase were used to extract leaf protein concentrates from Raphanus sativus L. leaves.

• α-Amylase-assisted extraction showed maximum extraction yield (10.22%) and protein content (66.93%).

• Optimization of α-amylase-assisted extraction done using response surface methodology.

• At optimized extraction temperature (42.8 °C), amylase concentration (18446 U), and extraction time (4.44 h), a considerable extraction yield of 9.56% and protein content of 89.41% were obtained.

• High antioxidant activity, desirable functional properties, and acceptable microbial stability in protein concentrates.

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Kaur, G., Bhatia, S. Alpha-amylase-assisted extraction of protein concentrates from Raphanus sativus L. leaves. Biomass Conv. Bioref. 13, 15051–15065 (2023). https://doi.org/10.1007/s13399-022-03611-w

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