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<p>The study investigates the influence of alkaline extraction pH from 9 to 12 on the proximate composition, amino acid composition, antioxidant potential, structural and functional characteristics of <i>Acacia nilotica</i> seed proteins (ANP). The findings revealed that the maximum protein content was attained at pH 11 (90.05%), while the maximum extraction yield (31.17%) and recovery yield (46.06%) were observed at pH 12. The quantified essential amino acids were generally present at adequate levels at both pH 11 and 12. The highest in-vitro protein digestibility (88.23%) and the highest estimated protein digestibility corrected amino acid score (85.22%) were obtained at pH 11. The total sulfhydryl groups (SH) and disulfide bond (SS) contents were increased with the increase in extraction pH. Meanwhile, exposed free SH and antioxidant activities (DPPH and FRAP) were highest at pH 11, followed by a decrease at pH 12. The secondary structural changes were recorded through CD and FT-IR, while tertiary structural changes were observed through UV-vis absorption spectroscopy and intrinsic fluorescence. The structural changes were further confirmed by SEM. The surface hydrophobicity, zeta potential, denaturation temperature, and several functional properties were improved at pH 11, showing that this pH might be suitable for the extraction of ANP. The principal component analysis also highlighted that an extraction pH of 11 could be better suited for isolating ANP. The study suggests that ANP is a promising alternative plant protein that could be used in food formulations or nutraceuticals.</p> Graphical Abstract <p></p>

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Effect of pH on extraction efficiency and the implications on the protein quality, in-vitro digestibility, antioxidant potential, structural properties, and functional characteristics of proteins isolated from Acacia nilotica (Indian gum Arabic) seeds

  • 期刊论文

  • 发表日期：

    2026年7月16日

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  • Sapna Kumari,
  • Tanya L. Swer,
  • Nithesh Bharat,
  • Lokesh Kumar,
  • Prarabdh C. Badgujar

摘要

The study investigates the influence of alkaline extraction pH from 9 to 12 on the proximate composition, amino acid composition, antioxidant potential, structural and functional characteristics of Acacia nilotica seed proteins (ANP). The findings revealed that the maximum protein content was attained at pH 11 (90.05%), while the maximum extraction yield (31.17%) and recovery yield (46.06%) were observed at pH 12. The quantified essential amino acids were generally present at adequate levels at both pH 11 and 12. The highest in-vitro protein digestibility (88.23%) and the highest estimated protein digestibility corrected amino acid score (85.22%) were obtained at pH 11. The total sulfhydryl groups (SH) and disulfide bond (SS) contents were increased with the increase in extraction pH. Meanwhile, exposed free SH and antioxidant activities (DPPH and FRAP) were highest at pH 11, followed by a decrease at pH 12. The secondary structural changes were recorded through CD and FT-IR, while tertiary structural changes were observed through UV-vis absorption spectroscopy and intrinsic fluorescence. The structural changes were further confirmed by SEM. The surface hydrophobicity, zeta potential, denaturation temperature, and several functional properties were improved at pH 11, showing that this pH might be suitable for the extraction of ANP. The principal component analysis also highlighted that an extraction pH of 11 could be better suited for isolating ANP. The study suggests that ANP is a promising alternative plant protein that could be used in food formulations or nutraceuticals.

Graphical Abstract