Study of the Chemical Structure and Functional Properties of the Isolate of Cress(Lepidium sativum L.) Seed Protein

Abstract

Abstract The study aimed to obtain the protein concentrate, isolated protein and defatted after extraction, isolation, purification and concentration of cress seeds(Lepidium sativum L.), and study these products to know the chemical composition and functional properties. It was noted that the highest percentage of fat was for cress seed flour (16.66%) and the lowest percentage in the protein isolate was 2.60%. It was found that the highest percentage of protein was in the protein isolate, reaching 71%, and that the lowest percentage of protein was in cress seed flour (13%), and the highest percentage of moisture in the protein isolate was 9.76%, and the lowest moisture content in Cress flour was 7.40%, and it was noted that the highest percentage of carbohydrates was for Cress flour 58.66%, and the lowest value was for the protein isolate (13.66%), The highest percentage of ash was for defatted 5.80%, and the lowest percentage of ash was for protein isolate, 2.86%. The mineral elements of cress seed products were studied, and found that the highest value of magnesium was for cress flour, (3.901 mggm-1), while the lowest value for the protein isolate. The highest value of potassium was for Cress flour (60 mggm-1), While the lowest value was for the protein isolate (8.412 mggm-1). while the highest value of zinc was for defatted (0.099mggm-1), while the lowest value for protein isolate was 0.024mggm-1. While the highest value of iron was in Cress flour (0.136 mggm-1), while the lowest value was for isolate protein (0.097 mggm-1). The highest value of calcium in Cress flour (8.496 mggm-1), while the lowest value was for isolate protein (1.137 mggm-1). The highest value of manganese was for defatted (0.346 mggm-1), while the lowest value was for protein isolate (0.047 mggm-1). While the highest value of phosphate was 10,623 mggm-1, while the lowest value was 4.518 mggm-1. The functional properties of the cress seed products were studied, as it was found that the highest water-binding value was for the protein concentrate (9.10 ml water gm-1), Whereas, the lowest value for protein isolate was 5.86 ml water gm-1. While the highest fat binding ability was for the protein isolate 3.20 ml fatgm-1, while the lowest value was for Cress flour. The highest value of the foam was for the protein isolate at PH = 7 (32%), while the lowest value was for Cress flower (15% foam). The highest foam stability at PH 7= 28% for the protein isolate, and the lowest foam stability value was 12.33% for Cress flour. The highest emulsify ability was 72% for protein isolate, while the lowest value was for Cress flour 46%. While the highest emulsifying stability was for isolate protein 42%, and the lowest stability value was for Cress flour 20%.