Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins
The effect of freeze drying (FD), spray drying (SD) and vacuum oven drying (VOD) on the structural, thermal, physicochemical and techno-functional properties of kenaf seed proteins was studied. Their functional performance was also compared with commercial soy protein (SP) and whey protein (WP). Mic...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier B.V.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/120168/ http://psasir.upm.edu.my/id/eprint/120168/1/120168.pdf |
| _version_ | 1848868129154793472 |
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| author | Arulrajah, Brisha Qoms, Mohammed S. Barkia, Ines Wan Ibadullah, Wan Zunairah Zakaria, Muta Harah Saari, Nazamid |
| author_facet | Arulrajah, Brisha Qoms, Mohammed S. Barkia, Ines Wan Ibadullah, Wan Zunairah Zakaria, Muta Harah Saari, Nazamid |
| author_sort | Arulrajah, Brisha |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of freeze drying (FD), spray drying (SD) and vacuum oven drying (VOD) on the structural, thermal, physicochemical and techno-functional properties of kenaf seed proteins was studied. Their functional performance was also compared with commercial soy protein (SP) and whey protein (WP). Microstructural observation revealed distinct morphologies, with FD exhibiting a plate-like structure, SD producing spherical particles and VOD resulting in a block structure. FD and SD exhibited similar molecular weight distributions, greater structural flexibility and lower surface hydrophobicity compared to VOD. All drying methods exhibited high and comparable thermal denaturation temperature. SD produced the lightest-coloured protein powder, closely resembling the colour of commercial SP and WP. The essential amino acids content of FD, SD and VOD was comparable to that of SP and WP. Based on functional performance, FD and SD showed the highest solubility, oil holding capacity (OHC) and foaming properties; FD exhibited excellent emulsion properties; VOD demonstrated superior water holding capacity (WHC); and SD exhibited the best gelling properties. Notably, FD, SD and VOD of kenaf seed protein outperformed commercial SP and WP in most functional properties, except for solubility and gelling (WP) and WHC (SP), highlighting their promising potential as sustainable plant-based protein alternative. |
| first_indexed | 2025-11-15T14:47:29Z |
| format | Article |
| id | upm-120168 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:47:29Z |
| publishDate | 2025 |
| publisher | Elsevier B.V. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1201682025-09-24T03:20:17Z http://psasir.upm.edu.my/id/eprint/120168/ Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins Arulrajah, Brisha Qoms, Mohammed S. Barkia, Ines Wan Ibadullah, Wan Zunairah Zakaria, Muta Harah Saari, Nazamid The effect of freeze drying (FD), spray drying (SD) and vacuum oven drying (VOD) on the structural, thermal, physicochemical and techno-functional properties of kenaf seed proteins was studied. Their functional performance was also compared with commercial soy protein (SP) and whey protein (WP). Microstructural observation revealed distinct morphologies, with FD exhibiting a plate-like structure, SD producing spherical particles and VOD resulting in a block structure. FD and SD exhibited similar molecular weight distributions, greater structural flexibility and lower surface hydrophobicity compared to VOD. All drying methods exhibited high and comparable thermal denaturation temperature. SD produced the lightest-coloured protein powder, closely resembling the colour of commercial SP and WP. The essential amino acids content of FD, SD and VOD was comparable to that of SP and WP. Based on functional performance, FD and SD showed the highest solubility, oil holding capacity (OHC) and foaming properties; FD exhibited excellent emulsion properties; VOD demonstrated superior water holding capacity (WHC); and SD exhibited the best gelling properties. Notably, FD, SD and VOD of kenaf seed protein outperformed commercial SP and WP in most functional properties, except for solubility and gelling (WP) and WHC (SP), highlighting their promising potential as sustainable plant-based protein alternative. Elsevier B.V. 2025 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/120168/1/120168.pdf Arulrajah, Brisha and Qoms, Mohammed S. and Barkia, Ines and Wan Ibadullah, Wan Zunairah and Zakaria, Muta Harah and Saari, Nazamid (2025) Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins. Applied Food Research, 5 (2). art. no. 101063. pp. 1-12. ISSN 2772-5022 https://linkinghub.elsevier.com/retrieve/pii/S2772502225003713 10.1016/j.afres.2025.101063 |
| spellingShingle | Arulrajah, Brisha Qoms, Mohammed S. Barkia, Ines Wan Ibadullah, Wan Zunairah Zakaria, Muta Harah Saari, Nazamid Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins |
| title | Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins |
| title_full | Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins |
| title_fullStr | Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins |
| title_full_unstemmed | Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins |
| title_short | Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins |
| title_sort | exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: a comparison with commercial soy and whey proteins |
| url | http://psasir.upm.edu.my/id/eprint/120168/ http://psasir.upm.edu.my/id/eprint/120168/ http://psasir.upm.edu.my/id/eprint/120168/ http://psasir.upm.edu.my/id/eprint/120168/1/120168.pdf |