Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop

Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared other edible roots and tubers. These are not prolamins, thus represents interesting new source of ingredients for gluten-free foods. In this work, (AP) were extracted partially characterized pursuit their use as food ingredients. The effect ultrasound treatment on protein extraction efficiency was evaluated. AP by size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, thermal emulsifying properties. efficiently removed from the vegetal tissue using PBS or water, regardless ultrasound, but easily recovered precipitation. This fraction composed small proteins, with sizes ranging 9 30 kDa, highly polar. resulted particularly aspartic (59% total content), which they can classified Asp-rich proteins. Their elevated content acidic groups evidenced ATR-FTIR spectrum. amide I band deconvolution well low hydrophobicity denaturation enthalpy indicated that these mainly unordered structures. properties enhanced when concentration increased 0.1 1% (w/v) lower than those soy protein. high polarity, isoelectric point make suitable matrices.