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<p>The study investigated the impact of drying method on characterization, physicochemical properties of air potato (<i>Dioscorea bulbifera</i>) protein bulbils, and process optimization of gels preparation from air potato proteins. The various physicochemical, functional, and structural properties of protein have been analysed, including solubility in water and oil, emulsifying and foaming capacity, spectral and microstructure. Additionally, the gel preparation and properties of gel behaviour have been analysed using FTIR, XRD, SEM, viscometer, and texture analyser. The ζ-potential of Lyophilized-isoelectrically precipitated air potato protein (L-IPAPP) Gel and Oven dried-isoelectrically precipitated air potato protein (OD-IPAPP) Gel was found to be -45.71663498&#xa0;mV and -48.0500688&#xa0;mV, respectively. The water retention capacity of OD-IPAPP and L-IPAPP gels was found to be 79.13% and 85.72%, respectively. The results suggested the drying method’s significant impact on the functional and structural properties of air potato protein. It is concluded that the lyophilization was a suitable method for air potato protein processing due to retention in structural integrity and superior functionality. At the same time, gelation further highlighted structural rearrangements without significant differences between drying treatments.</p>

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Impact of drying method on extraction, and characterization of protein extracted from the bulbils of air potato (Dioscorea bulbifera) and the synthesis of protein gel

  • 期刊论文

  • 发表日期：

    2026年2月22日

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  • Yashi Srivastava,
  • Twinkle Kesharwani,
  • Sohel Rana Sheakh

摘要

The study investigated the impact of drying method on characterization, physicochemical properties of air potato (Dioscorea bulbifera) protein bulbils, and process optimization of gels preparation from air potato proteins. The various physicochemical, functional, and structural properties of protein have been analysed, including solubility in water and oil, emulsifying and foaming capacity, spectral and microstructure. Additionally, the gel preparation and properties of gel behaviour have been analysed using FTIR, XRD, SEM, viscometer, and texture analyser. The ζ-potential of Lyophilized-isoelectrically precipitated air potato protein (L-IPAPP) Gel and Oven dried-isoelectrically precipitated air potato protein (OD-IPAPP) Gel was found to be -45.71663498 mV and -48.0500688 mV, respectively. The water retention capacity of OD-IPAPP and L-IPAPP gels was found to be 79.13% and 85.72%, respectively. The results suggested the drying method’s significant impact on the functional and structural properties of air potato protein. It is concluded that the lyophilization was a suitable method for air potato protein processing due to retention in structural integrity and superior functionality. At the same time, gelation further highlighted structural rearrangements without significant differences between drying treatments.