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<p>This study comparatively investigated physicochemical, techno-functional, and antioxidative properties of flaxseed protein isolate (FPI) and pumpkin seed protein isolate (PPI) to assess their potential as alternative plant-based proteins. Amino acid profiling revealed both isolates contain all essential amino acids except histidine, with glutamic acid most abundant. FPI was richer in lysine and sulfur-containing amino acids, while PPI had higher alanine and hydrophobic amino acids, contributing to superior oil absorption. SDS-PAGE analysis showed that FPI has a more diverse protein profile, while PPI exhibits a more homogeneous and distinct band pattern. FTIR spectra revealed distinct structural differences between flaxseed and pumpkin seed protein isolates, correlating with their varied amino acid profiles and techno-functional as well as antioxidant properties. In terms of functionality, FPI showed a higher water solubility index (7.23%) and water absorption capacity (5.51&#xa0;g/g) compared to PPI, which had values of 6.05% and 1.46&#xa0;g/g, respectively; this difference is attributed to FPI’s mucilage content and porous structure. PPI showed higher emulsifying (58.51%) and foaming capacity (28.33%) linked to its hydrophobic amino acids, while FPI exhibited greater emulsion stability (54.50%). Additionally, PPI exhibited a significantly higher DPPH scavenging activity (37.28%), FRAP (0.23&#xa0;nm) and ABTS (19.46%) values compared to FPI. This could be attributed to the high content of hydrophobic amino acids in PPI, such as phenylalanine, tryptophan, and tyrosine. In conclusion, both protein isolates demonstrate strong potential as plant-based proteins, with their unique antioxidants and functional properties guiding their suitability for specific applications.</p>

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Sustainable plant-based proteins: physicochemical, techno-functional, and antioxidant properties of flaxseed and pumpkin seed protein isolates

  • 期刊论文

  • 发表日期：

    2025年12月20日

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  • Özlem Yüncü-Boyacı,
  • Meltem Serdaroğlu

摘要

This study comparatively investigated physicochemical, techno-functional, and antioxidative properties of flaxseed protein isolate (FPI) and pumpkin seed protein isolate (PPI) to assess their potential as alternative plant-based proteins. Amino acid profiling revealed both isolates contain all essential amino acids except histidine, with glutamic acid most abundant. FPI was richer in lysine and sulfur-containing amino acids, while PPI had higher alanine and hydrophobic amino acids, contributing to superior oil absorption. SDS-PAGE analysis showed that FPI has a more diverse protein profile, while PPI exhibits a more homogeneous and distinct band pattern. FTIR spectra revealed distinct structural differences between flaxseed and pumpkin seed protein isolates, correlating with their varied amino acid profiles and techno-functional as well as antioxidant properties. In terms of functionality, FPI showed a higher water solubility index (7.23%) and water absorption capacity (5.51 g/g) compared to PPI, which had values of 6.05% and 1.46 g/g, respectively; this difference is attributed to FPI’s mucilage content and porous structure. PPI showed higher emulsifying (58.51%) and foaming capacity (28.33%) linked to its hydrophobic amino acids, while FPI exhibited greater emulsion stability (54.50%). Additionally, PPI exhibited a significantly higher DPPH scavenging activity (37.28%), FRAP (0.23 nm) and ABTS (19.46%) values compared to FPI. This could be attributed to the high content of hydrophobic amino acids in PPI, such as phenylalanine, tryptophan, and tyrosine. In conclusion, both protein isolates demonstrate strong potential as plant-based proteins, with their unique antioxidants and functional properties guiding their suitability for specific applications.