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J Food Sci Technol. 2018 Feb;55(2):658-666. doi: 10.1007/s13197-017-2975-z. Epub 2017 Nov 27.

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

Author information

1
Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Luang, Pathum Thani 12120 Thailand.

Abstract

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.

KEYWORDS:

Alkaline extraction; Banana flower protein; FPLC; SDS-PAGE

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