Extraction and characterization of proteins from banana (Musa Sapientum L) flower and evaluation of antimicrobial activities

Ultrasonic assisted alkaline extraction of protein from banana flower was optimized using response surface methodology. The extracted proteins were characterized by Fourier transform infrared spectroscopy and molecular weight distribution was determined by gel electrophoresis. The maximum protein yi...

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Bibliographic Details
Published inJournal of food science and technology Vol. 55; no. 2; pp. 658 - 666
Main Authors Sitthiya, Kewalee, Devkota, Lavaraj, Sadiq, Muhammad Bilal, Anal, Anil Kumar
Format Journal Article
LanguageEnglish
Published New Delhi Springer India 01.02.2018
Springer Nature B.V
Subjects
Alkalinity
Antiinfectives and antibacterials
Antimicrobial activity
Antimicrobial agents
Bacteria
Bananas
Chemical bonds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Extraction processes
Feed industry
Fingerprinting
Food industry
Food Science
Fourier transforms
Gel electrophoresis
Gram-negative bacteria
Infrared spectroscopy
Molecular weight
Molecular weight distribution
Nutrient content
Nutrition
Original
Original Article
Pepsin
Printing
Proteins
Response surface methodology
Studies
Tryptophan
Tyrosine
FPLC
SDS-PAGE
Alkaline extraction
Banana flower protein
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Summary:Ultrasonic assisted alkaline extraction of protein from banana flower was optimized using response surface methodology. The extracted proteins were characterized by Fourier transform infrared spectroscopy and molecular weight distribution was determined by gel electrophoresis. The maximum protein yield of 252.25 mg/g was obtained under optimized extraction conditions: temperature 50 °C, 30 min extraction time and 1 M NaOH concentration. The alkaline extraction produced a significantly high protein yield compared to enzymatic extraction of banana flower. Chemical finger printing of proteins showed the presence of tyrosine, tryptophan and amide bonds in extracted protein. Alkaline and pepsin assisted extracted banana flower proteins showed characteristic bands at 40 and 10 kDA, respectively. The extracted proteins showed antibacterial effects against both gram positive and gram negative bacteria. The high protein content and antimicrobial activity indicate the potential applications of banana flower in the food and feed industry.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-017-2975-z