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Physicochemical, Functional and Antioxidant Properties of Diplazium esculentum Leaf Protein Concentrate

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Development of plant based low cost protein products is need of the hour. Diplazium esculentum, a sustainable and abundantly available edible species, can be utilized to produce such types of products. The present study aimed to explore the production of Leaf Protein Concentrate from D. esculentum and its assessment for various essential properties for food applications. D. esculentum leaf protein concentrate (DELPC), showed minimum protein solubility (9.36%) at pH 4. Water absorption capacity, oil absorption capacity and bulk density were 1.29±0.02 ml/g, 1.32±0.12ml/g and 0.45±0.01g/ml, respectively. Maximum foam capacity (61.72±2.76%) and foam stability (73.73±2.54%) were at pH 2 and 4 respectively. Maximum emulsion properties were recorded at pH 10. DELPC showed a maximum emulsion capacity (56.57±0.93%) and maximum emulsion stability (54.07±1.65%) at the salt concentration of 0.4M and 0.6M respectively. Mineral contents were found in the range of 84.5 to 312.2 mg/kg. IC50 values of DELPC for DPPH., DMPD·+ and ABTS·+ scavenging were determined as 10.23±0.85, 14.67±1.52 and 7.95±1.04 mg/ml respectively. The study supports the suitability of DELPC for various dietary supplement preparations, or as a food additive, to prevent oxidation in food products or even also in protein rich food where antioxidant character is likewise important.
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Keywords: Antioxidant; Diplazium esculentum; Functional properties; Leaf protein concentrate

Document Type: Research Article

Publication date: September 1, 2015

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