Isolation of the protein concentrate from the Leaves of Moringa oleifera and Study of its Functional properties

Abstract

The purpose of this research work was to isolate protein concentrate from the leaves of Moringa oleifera and determine its functional properties. The results of the proximate composition have shown that the crude protein of the leaves was 19.94%. The protein concentrate was extracted by alkaline solution at pH 9, followed by isoelectric precipitation at pH 4.5. The yield of the protein concentrate was 38.02%. The functional properties of Moringa oleifera leaves protein concentrate (MOLPC) were investigated. The results have shown that the leaves protein concentrate had high water and oil absorption capacities (5.82±0.47 g/g and 3.87±0.04 g/g, respectively). The Solubility, foaming and emulsifying properties of the protein concentrate were all found to be pH-dependent. The protein concentrate showed minimum solubility at pH 2, 3, and 9. While foaming and emulsifying capacities were both increased at alkaline pHs. The maximum and minimum values of both emulsion and foaming capacities were obtained at pHs 11 and 4.5 respectively.