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<p><i>Jatropha curcas</i> kernels can be harvested in semi-arid to arid regions and may serve as a climate-resilient plant protein source. This study investigates the composition, structural properties, and functional properties of protein-rich whole kernel powder (WKP) and hexane-extracted defatted kernel powder (DKP) derived from edible <i>J. curcas</i> kernels. Proximate composition analysis revealed that lipid removal through defatting increased protein content by 141% to a final protein content of 42.38 ± 1.03%. Thermal, structural, and molecular analyses using DSC, FTIR, and SDS-PAGE highlighted the overall high degree of protein aggregation that was further intensified by the defatting process, including increased β-sheet content and protein compactness. Protein functionality studies demonstrated an overall low protein solubility across a pH range of 3 to 8, with a maximum solubility of 18.92 ± 0.27% and 20.60 ± 0.87% (5% dispersion) at pH 8 that was accompanied by a maximum ζ-potential of −&#xa0;25.78 ± 0.39 mV and − 29.80 ± 0.14 mV and a high degree of phase separation of WKP and DKP, respectively. Surface tension measurements showed low interfacial activity with a minimum surface tension of 58.29 ± 0.01 mN/m (WKP) and 68.01 ± 2.21 mN/m (DKP) at pH 7, but revealed WKP’s superior interfacial properties, attributed to a lower degree of denaturation and presence of surface-active compounds. These findings advance the understanding of WKP and DKP as novel food ingredients, emphasizing their high degree of aggregation and offering insights for optimizing kernel processing and their potential applications in semisolid foods.</p>

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Physicochemical properties of protein-rich whole and defatted edible Jatropha curcas as a climate-resilient food ingredient

  • 期刊论文

  • 发表日期：

    2025年5月9日

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  • Kunjal Bhagat,
  • Lutz Grossmann

摘要

Jatropha curcas kernels can be harvested in semi-arid to arid regions and may serve as a climate-resilient plant protein source. This study investigates the composition, structural properties, and functional properties of protein-rich whole kernel powder (WKP) and hexane-extracted defatted kernel powder (DKP) derived from edible J. curcas kernels. Proximate composition analysis revealed that lipid removal through defatting increased protein content by 141% to a final protein content of 42.38 ± 1.03%. Thermal, structural, and molecular analyses using DSC, FTIR, and SDS-PAGE highlighted the overall high degree of protein aggregation that was further intensified by the defatting process, including increased β-sheet content and protein compactness. Protein functionality studies demonstrated an overall low protein solubility across a pH range of 3 to 8, with a maximum solubility of 18.92 ± 0.27% and 20.60 ± 0.87% (5% dispersion) at pH 8 that was accompanied by a maximum ζ-potential of − 25.78 ± 0.39 mV and − 29.80 ± 0.14 mV and a high degree of phase separation of WKP and DKP, respectively. Surface tension measurements showed low interfacial activity with a minimum surface tension of 58.29 ± 0.01 mN/m (WKP) and 68.01 ± 2.21 mN/m (DKP) at pH 7, but revealed WKP’s superior interfacial properties, attributed to a lower degree of denaturation and presence of surface-active compounds. These findings advance the understanding of WKP and DKP as novel food ingredients, emphasizing their high degree of aggregation and offering insights for optimizing kernel processing and their potential applications in semisolid foods.