Microwave assisted protein extraction from mustard MEAL (Brassica juncea) and determination of its functional properties

Abstract

Microwave-assisted extraction, combined with response surface methodology (RSM), was utilized to extract protein from mustard meal. Typically used as a pretreatment step alongside alkaline extraction, microwave application disrupts cell walls, enhances the release of phytochemicals, improves extractability, and reduces processing time. This technique not only increases protein yield but also influences the functional characteristics of the extracted protein. Key factors affecting yield include microwave power, extraction duration, solid-to-liquid ratio, temperature, and pH. Optimal extraction conditions were determined to be 600 watts of microwave power for 90 seconds, at pH 11, using a solid-to-liquid ratio of 6 grams of mustard meal to 60 milliliters of distilled water (1:10). Following microwave treatment, the protein was isolated through centrifugation, neutralization, washing, and drying steps. The study assessed protein yield, purity, and functional attributes of the isolate. Results indicated a protein yield of 23.15% and a purity level of 93% at pH 11. Functional evaluations such as water absorption, fat absorption, emulsifying activity, and foaming capacity revealed strong emulsifying and foaming properties of the extracted protein.