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Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein

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Abstract

Vicia villosa )V. villosa ( seed is considered a good source of protein, fiber, and minerals (iron, magnesium, potassium, etc.) and is helpful for human health. This study focused on optimizing the extraction of V. villosa seed protein and investigating the physicochemical and functional properties of V. villosa protein isolate (VVPI) as a food additive. The response surface methodology (RSM) was applied to optimize the extraction process of protein isolate using the face central composite design (FCCD). The optimal conditions for maximum protein yield (12.47%), protein content (87.90 %), and protein solubility (8.17 mg/mL( were obtained under conditions of pH 11 and extraction time of 26 min. The primary VVPI amino acids glutamine (Glu) and asparagine (Asp) were 16.4% and 10.16%, respectively. The results indicated that VVPI had significant solubility, foaming, and emulsifying properties, which the lowest of these properties were observed at the isoelectric point (pI). Also, VVPI showed that it has water holding capacity (WHC) and oil absorption capacity adequate. The denaturation temperature (76.17 °C) of VVPI was determined by using a differential scanning calorimeter (DSC). Scanning electron microscopy (SEM) showed that VVPI has a rough surface. Regarding the good nutritional and functional properties of VVPI, it can be recommended to be used in various food formulations as an additive.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding authors on reasonable request.

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Funding

The study project was supported by Semnan University of Medical Sciences and approved by Ethics committe (Approval ID: IR.SEMUMS.REC.1398.200).

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Author notes

  1. Arezoo Ebrahimi

    Present address: Student Research Committee (Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute), Shahid Beheshti University of Medical Sciences, Tehran, Iran

Authors and Affiliations

  1. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

    Behdad Shokrollahi Yancheshmeh, Leila Monjazeb Marvdashti, Alireza Emadi, Anna Abdolshahi, Arezoo Ebrahimi & Nabi Shariatifar

  2. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

    Nabi Shariatifar

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  1. Behdad Shokrollahi Yancheshmeh
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Contributions

Behdad Shokrolahi Yancheshmeh : Conceptualization, methodology, software. Arezoo Ebrahimi: Rewiting—original draft preparation and data curation. Leila Monjazeb Marvdashti: Investigation and visualization. Nabi Shariatifar: Design of study, supervision, rewriting—original draft preparation. Alireza Emadi1: Software, validation. Anna Abdolshahi1: Rewriting—original draft preparation, conceptualization, methodology.

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Correspondence to Anna Abdolshahi, Arezoo Ebrahimi or Nabi Shariatifar.

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Behdad Shokrollahi Yancheshmeh declares that he has no conflict of interest. Leila Monjazeb Marvdashti declares that she has no conflict of interest. Alireza Emadi declares that he has no conflict of interest. Anna Abdolshahi declares that she has no conflict of interest. Arezoo Ebrahimi declares that she has no conflict of interest. Nabi Shariatifar declares that he has no conflict of interest.

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Yancheshmeh, B.S., Marvdashti, L.M., Emadi, A. et al. Evaluation of Physicochemical and Functional Properties of Vicia villosa Seed Protein. Food Anal. Methods 15, 1187–1202 (2022). https://doi.org/10.1007/s12161-021-02185-z

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