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Nutritional quality of protein concentrates from Moringa Oleifera leaves and in vitro digestibility
Orientador(es)
Resumo(s)
The nutritional value and digestibility of leaf proteins is still a major issue. Therefore, the goal of this work was to optimize the production of a protein concentrate (PC) from Moringa Oleifera defatted leaves (MODL) by enzymatic extraction using Viscozyme L and evaluate its nutritional quality and digestibility. Protein extraction conditions were screened using a factorial design. Enzyme/Substrate ratio and pH had no significant effect, whereas, the significant variables, temperature (°C), enzyme concentration and incubation time (h) were optimized by central composite design (CCD). PC contained 55.7% of proteins with a balanced amino acid profile when compared with MODL and higher content of essential amino acids (EAAs) (488.6-402.9 mg/g of protein respectively). Improvement on protein digestibility was observed for MODL compared to PC (64.75-99.86% respectively) and higher protein digestibility corrected amino acid score (PDCAAS) (62.10-91.41% respectively). PC meets FAO protein quality expectations.
Highlights: Sustainable extraction of leaf proteins with the low temperatures/incubation times; Moringa protein concentrate has higher essential amino acids index than whole leaves; Protein isolation and concentration enhanced its nutritional value and digestibility.
Highlights: Sustainable extraction of leaf proteins with the low temperatures/incubation times; Moringa protein concentrate has higher essential amino acids index than whole leaves; Protein isolation and concentration enhanced its nutritional value and digestibility.
Descrição
Palavras-chave
Amino Acids, Essential Moringa oleifera Plant Leaves Plant Proteins Digestion Nutritive Value Composição dos Alimentos
Contexto Educativo
Citação
Food Chem. 2021 Jun 30;348:128858. doi: 10.1016/j.foodchem.2020.128858. Epub 2020 Dec 24.
Editora
Elsevier