Proteins and Protein Hydrolysate from Jackfruit Seeds (Artocarpus heterophyllus Lam.): Techno-functional Properties and Amino Acid Profile

Jackfruit seeds are agro-industrial by-products that represent a potential use for obtaining proteins and hydrolysates with techno-functional properties applied in the food industry. The objectives of this work were to obtain the protein concentrate from jackfruit seeds (JSPC) through alkaline solubilization assisted with ultrasound and isoelectric precipitation, obtain a hydrolysate (JSPH) with pancreatin, identify the amino acid profile, and evaluate the techno-functional properties and antioxidant capacity. The highest degree of hydrolysis (18.87%) was obtained at 3 h. Seven essential amino acids (valine, leucine, isoleucine, methionine, threonine, phenylalanine, and lysine) were identified in the JSPC and JSPH. The other amino acids identified were as follows: alanine, glycine, proline, serine, aspartic acid, glutamic acid, tyrosine, and hydroxyproline. Regarding the techno-functional properties, the solubility, foaming, and emulsifying capacity increased as the pH moved away from the isoelectric pH of 4.0 (pI ~ 4.0) for both. JSPH antioxidant capacity (95.56%) was higher than JSPC (56.37%). In conclusion, a protein concentrate and hydrolysate with techno-functional properties was obtained that could be used in food formulations such as additives and emulsions.