Techno-functional properties and antioxidant capacity of the concentrate and protein fractions of Leucaena spp. seeds

Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. water and oil holding capacity, foaming, emulsifying capacity/stability, antioxidant assay the protein fractions - albumins, globulins 7S/11S, glutelins prolamins isolated from Leucaena seed were evaluated. Objective: objective this study was to evaluate properties capacity concentrate ripe spp. seeds. Materials methods: Ripe seeds collected evaluated Oaxaca, Mexico (16°59’21’’N 96°43’26’’O) during months February-April 2021.The by isoelectric precipitation (pH=9, pH=4). globulins, solubility different extracting solutions. Results: Glutelins constituted main fraction (75.88%). Prolamins not found. showed highest (0.93±0.08 mL g-1). albumins had (2.53±0.15 g-1), foaming foam stability (71.83±1.26 % 70.00±0.00%, respectively) (18.09±0.88%). exhibited emulsion (56.83±1.76% 55.67±1.20%, respectively). Conclusions: techno-functional interest for industry, like those other commercial proteins.