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<p>Given the growing population and worsening climate, it is crucial to explore sustainable food sources that are both environmentally friendly and protein-rich. The protein found in yellowhorn (<i>Xanthoceras sorbifolia</i> Bunge) kernels is often overlooked but holds significant value as plant-based protein sources. In this study, Osborne’s method was utilized for the first time to extract protein fractions from yellowhorn kernels. A subsequent comparison of the physicochemical and functional properties was conducted between the fraction with the highest protein content (albumin) and its corresponding protein isolate, with a focus on elucidating their distinct application potentials in the food industry. The results showed that protein isolate (80.84 ± 3.02%, w/w) and albumin (80.33 ± 5.30%, w/w) had similar protein contents and favorable essential amino acid profiles. Additionally, the isoelectric points of protein isolate and albumin were found to be pH 5.0 and 4.0, respectively. Their molecular weights were mainly distributed at 35.0&#xa0;kDa-45.0&#xa0;kDa, 25.0&#xa0;kDa, and 18.4&#xa0;kDa. The denaturation temperature of the protein isolate (92.13℃) was higher than that of albumin (87.72℃), indicating a more organized and stable conformation. The solubility, emulsifying, and foaming properties of both proteins followed roughly a U-shaped trend. Albumin had superior foaming and gelling ability compared to the protein isolate, while the protein isolate had slight advantages in terms of solubility, emulsification, and stable structure. Therefore, yellowhorn kernel proteins offer distinct advantages and focuses, making them valuable nutrition sources and functional ingredients for future applications in the food industry.</p>

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Unveiling Yellowhorn (Xanthoceras sorbifolia Bunge) kernels as a protein source: physicochemical and functional properties of protein isolate and its major protein fraction

  • 期刊论文

  • 发表日期：

    2025年7月15日

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  • Jiarui Cao,
  • Tingting Shi,
  • Yaosong Wang,
  • Jiahong Wang,
  • Pengfei Yu,
  • Fuliang Cao,
  • Erzheng Su

摘要

Given the growing population and worsening climate, it is crucial to explore sustainable food sources that are both environmentally friendly and protein-rich. The protein found in yellowhorn (Xanthoceras sorbifolia Bunge) kernels is often overlooked but holds significant value as plant-based protein sources. In this study, Osborne’s method was utilized for the first time to extract protein fractions from yellowhorn kernels. A subsequent comparison of the physicochemical and functional properties was conducted between the fraction with the highest protein content (albumin) and its corresponding protein isolate, with a focus on elucidating their distinct application potentials in the food industry. The results showed that protein isolate (80.84 ± 3.02%, w/w) and albumin (80.33 ± 5.30%, w/w) had similar protein contents and favorable essential amino acid profiles. Additionally, the isoelectric points of protein isolate and albumin were found to be pH 5.0 and 4.0, respectively. Their molecular weights were mainly distributed at 35.0 kDa-45.0 kDa, 25.0 kDa, and 18.4 kDa. The denaturation temperature of the protein isolate (92.13℃) was higher than that of albumin (87.72℃), indicating a more organized and stable conformation. The solubility, emulsifying, and foaming properties of both proteins followed roughly a U-shaped trend. Albumin had superior foaming and gelling ability compared to the protein isolate, while the protein isolate had slight advantages in terms of solubility, emulsification, and stable structure. Therefore, yellowhorn kernel proteins offer distinct advantages and focuses, making them valuable nutrition sources and functional ingredients for future applications in the food industry.