Scholarlink

<p>The increasing demand for sustainable and plant-based protein sources have generates the need for extensive research into underutilized grains such as amaranth millet. This study focuses on the extraction, characterization, and evaluation of protein concentrate derived from amaranth millet. The protein concentrate was treated using an ultrasonic treatment, representing an innovative and eco-efficient method that enhances extraction efficiency which disrupts cell walls and promotes rapid solvent penetration. Following extraction, defatting was performed to improve purity. Proximate analysis revealed a high protein content of 62.21%, with moisture, fat, ash, crude fiber, and carbohydrate contents of 6.82%, 2.75%, 2.06%, 2.98%, and 22.02%, respectively. Structural characterization was carried out using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and thermo gravimetric analysis (TGA). XRD analysis exhibited a peak at 20°, indicating an amorphous or semi-crystalline nature with minimal long-range molecular order. FTIR spectra confirmed the presence of characteristic amide I and II bands, suggesting α-helical and β-sheet secondary structures within the protein matrix. Thermal stability determined via TGA showed three distinct degradation phases: initial moisture loss, protein and lipid decomposition, and final carbohydrate residue breakdown, with major weight loss between 200 and 400&#xa0;°C. Elemental composition determined through CHNS analysis reported nitrogen, carbon, hydrogen, and sulphur contents of 9.95%, 57.94%, 8.54%, and 0.20%, respectively, confirming the protein-rich nature of the concentrate. Collectively, these findings demonstrate that ultrasonic treatment provides a green, high-yield, and time-efficient strategy for producing amaranth millet protein concentrate, making it a promising ingredient for functional food and nutraceuticals formulations.</p> Graphical abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Amaranth millet as a source of sustainable protein: extraction and functional analysis of its protein concentrate

  • 期刊论文

  • 发表日期：

    2025年10月29日

查看全文
  • Tanu Singh,
  • Sneha Pandey,
  • Amit Kumar,
  • Mitali Madhumita,
  • Sukhvinder Singh Purewal

摘要

The increasing demand for sustainable and plant-based protein sources have generates the need for extensive research into underutilized grains such as amaranth millet. This study focuses on the extraction, characterization, and evaluation of protein concentrate derived from amaranth millet. The protein concentrate was treated using an ultrasonic treatment, representing an innovative and eco-efficient method that enhances extraction efficiency which disrupts cell walls and promotes rapid solvent penetration. Following extraction, defatting was performed to improve purity. Proximate analysis revealed a high protein content of 62.21%, with moisture, fat, ash, crude fiber, and carbohydrate contents of 6.82%, 2.75%, 2.06%, 2.98%, and 22.02%, respectively. Structural characterization was carried out using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and thermo gravimetric analysis (TGA). XRD analysis exhibited a peak at 20°, indicating an amorphous or semi-crystalline nature with minimal long-range molecular order. FTIR spectra confirmed the presence of characteristic amide I and II bands, suggesting α-helical and β-sheet secondary structures within the protein matrix. Thermal stability determined via TGA showed three distinct degradation phases: initial moisture loss, protein and lipid decomposition, and final carbohydrate residue breakdown, with major weight loss between 200 and 400 °C. Elemental composition determined through CHNS analysis reported nitrogen, carbon, hydrogen, and sulphur contents of 9.95%, 57.94%, 8.54%, and 0.20%, respectively, confirming the protein-rich nature of the concentrate. Collectively, these findings demonstrate that ultrasonic treatment provides a green, high-yield, and time-efficient strategy for producing amaranth millet protein concentrate, making it a promising ingredient for functional food and nutraceuticals formulations.

Graphical abstract