Composition, Structure, and Techno-Functional Characteristics of the Flour, Protein Concentrate, and Protein Isolate from Purslane (Portulaca oleracea L.) Seeds

One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein c...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 2023-03, Vol.78 (1), p.117-123
Main Authors: Rayan, Ahmed M., Swailam, Hesham M., Hamed, Yahya S.
Format: Article
Language:English
Subjects:
Amino Acids
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Composition
Ecology
Flour
Food industry
Food Science
Functional foods & nutraceuticals
Gel electrophoresis
Industrial development
Ingredients
Moisture effects
Nutrient content
Nutrition
Plant Physiology
Plant Proteins, Dietary
Portulaca - chemistry
Protein structure
Proteins
Scanning electron microscopy
Secondary structure
Seeds
Sodium lauryl sulfate
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Summary:One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein concentrate (PC), and protein isolate (AP) were investigated. The results revealed that DF, PC, and PI contained low levels of moisture, ash, and fat. However, there were significant differences ( P  
ISSN:0921-9668
1573-9104
DOI:10.1007/s11130-022-01028-4