ArticleFood chemistry: X2022
Functional, thermal and structural properties of fractionated protein from waste banana peel.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 52 citations in OpenAlex.
- Strategic Modification of Scallop Mantle Protein Isolates via Alkaline Extraction: Resource Utilization of Biological Waste.Foods (Basel, Switzerland) · 2026Article
- Biodegradable Starch-Based Films Incorporating Banana and Orange Waste for Agricultural Application.ACS omega · 2026Article
- Compositional and Bioactive Characterization of Industrial Fruit Wastes in Sri Lanka.Journal of food science · 2026Article
- Protein fibering combined with a composite network strategy to enhance the soybean protein-sodium alginate hydrogel.Current research in food science · 2026Article
- Effects of Treatment Methods on the Formation, Structure, and Functional Properties of Soy Protein Amyloid Fibrils.Foods (Basel, Switzerland) · 2025Article
- Functional Foods Enriched With Bioactive Compounds: Therapeutic Potential and Technological Innovations.Food science & nutrition · 2025Review
- Artificial intelligence-assisted optimization of extraction process, characterization, and functional analysis of globulin from safflower seed meal.Frontiers in nutrition · 2025Article
- Study on peanut protein oxidation and metabolomics/proteomics analysis of peanut response under hypoxic/re-aeration storage.Food chemistry: X · 2024Article
- Proteins from Blackberry Seeds: Extraction, Osborne Isolate, Characteristics, Functional Properties, and Bioactivities.International journal of molecular sciences · 2023Article
- Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties.Life (Basel, Switzerland) · 2022Article
- Isolation of Cellulose Nanocrystals from Banana Peel Using One-Pot Microwave and Mild Oxidative Hydrolysis System.Nanomaterials (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Defatted banana peel powder was fractionated using the Osborne method to extract albumin, globulin, prolamin, and glutelin for physicochemical and functional characterization. The total recovery of protein was ∼89.76%. Albumin was the dominant one in terms of yield (62.4%) and protein content (65.15%) among all the fractions. The mean diameter of albumin (635.05 µm) and glutelin (642.62 µm) were significantly smaller than globulin (726.81 µm) and prolamin (986.45 µm). The highest water (1.86 ± 0.12 g/g), oil (1.97 ± 0.12 g/g) holding capacity, and emulsion capacity (59.27 ± 1.25%) were found for the albumin fraction. In contrast, the glutelin fraction showed the highest foaming capacity (19.13 ± 0.41%) and dispersibility (951.55 ± 3.83 g/kg). The denaturation temperature of protein fractions was found in the range of 30.31-82.08 °C. FTIR confirmed low carbohydrates and protein richness of albumin fraction. XRD revealed the crystalline nature of albumin (65%) and the amorphous nature of other fractions (41-45%). The morphology of all fractions was different, which influenced the functional characteristics.
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