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Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study
Hilal Yılmaz1, Busra Gultekin Subasi2
1Department of Biotechnology, Faculty of Science, Bartın University, 74100 Bartın, Türkiye.
ACS Omega
|October 9, 2023
Summary
Investigating laurel (bay) and olive leaf proteins reveals processing conditions significantly impact their properties. Deoiling and hexane treatment enhance protein stability and emulsion capacity, crucial for food applications.
Area of Science:
- Food Science and Technology
- Plant Protein Chemistry
- Biomaterials Engineering
Background:
- Plant proteins offer nutritional benefits but their food applications are limited by insufficient understanding of functional properties and processing.
- Laurel (LL) and olive leaves (OL) are potential sources of plant protein, with existing processes like alcoholic washing, heat treatment, and deoiling influencing their composition.
Purpose of the Study:
- To investigate the protein content and functional properties of laurel and olive leaf pulps after various extraction processes.
- To determine how different pretreatments (alcoholic washing, heat treatment, deoiling) affect protein yield, structure, and functionality.
Main Methods:
- Protein isolation from LL and OL pulps using direct isolation after hexane deoiling, alcoholic washing, and heat treatment.
- Quantification of protein content using Bicinchoninic acid assay (BCA).
- Analysis of protein structure and properties including fluorescence intensity, zeta potential, thermal stability (ΔH), emulsion capacity, and water/oil binding capacity.
Main Results:
- Direct isolation after hexane deoiling yielded the highest protein content (around 80%) for both LL and OL.
- High temperature and alcohol treatments reduced protein content (to ~40%) and altered protein structure, affecting fluorescence and zeta potential.
- Deoiled LL and OL protein extracts showed enhanced thermal stability and emulsion capacity, with deoiled LL exhibiting the highest ΔH value.
Conclusions:
- Processing conditions critically modulate the functional properties of laurel and olive leaf proteins.
- Hexane deoiling and subsequent isolation enhance protein thermal stability and emulsion capacity, suggesting suitability for food applications.
- Understanding these processing-property relationships is key to unlocking the full potential of plant proteins from agricultural byproducts.
