Structural, techno-functional and thermal properties of protein fractions from Inga jinicuil seeds: An underexplored legume protein source
Year: 2026
Type: article
Abstract: Inga jinicuil seeds are an underutilized legume with high protein content, a favorable fatty acid profile (ω-6/ω-3 = 1.97), and low sodium (35.25 mg/100 g). Osborne fractionation was applied for the first time to obtain albumins, globulins, prolamins, and glutelins, each with protein contents above 80%. Structural analysis showed that prolamins and glutelins exhibited predominantly unfolded conformations, with disordered regions, β-turns, exposed aromatic amino acids, and smaller particle sizes, contributing to higher water and oil holding capacities. Albumins displayed superior techno-functional properties, including high solubility (75–93%), emulsifying activity (27–35 m²/g), and foaming capacity (58–64%) across a wide pH range, while globulins showed intermediate behavior. The total protein isolate exhibited complex structural organization, high denaturation temperature (>90°C), high enthalpy, and low thermal degradation, indicating strong functional and thermal stability and supporting their potential as innovative ingredients in advanced food formulations.
Source: Food Chemistry Advances
Institutions: Instituto Tecnológico de Veracruz, Universidad Veracruzana
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,080
OpenAlex ID: W7154594983