ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023
Composition, Structure, and Techno-Functional Characteristics of the Flour, Protein Concentrate, and Protein Isolate from Purslane (Portulaca oleracea L.) Seeds.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- From Tradition to Innovation: The Nutritional, Bioactive, and Sustainable Potential of Portulaca oleracea L.Journal of food science · 2026Review
- Sensor-Based Evaluation of Purslane-Enriched Biscuits Using Multivariate Feature Selection and Spectral Analysis.Sensors (Basel, Switzerland) · 2025Article
- Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Foods (Basel, Switzerland) · 2025Article
- Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients.Current research in food science · 2025Review
- Physicochemical, structural, and functional characterization of guar meal protein isolate (Heliyon · 2024Article
- Isolation and Characterization of Protein Fractions for Valorization of Sacha Inchi Oil Press-Cake.Foods (Basel, Switzerland) · 2023Article
- Agronomical Practices and Management for Commercial Cultivation ofPlants (Basel, Switzerland) · 2023Review
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein concentrate (PC), and protein isolate (AP) were investigated. The results revealed that DF, PC, and PI contained low levels of moisture, ash, and fat. However, there were significant differences (P < 0.05) in protein content between DF, PC, and PI (32.9, 60.8 and 90.9%, respectively). The techno-functional characteristics of purslane proteins were enhanced by processing purslane flour into PC and PI products. Furthermore, the ratios of total essential amino acids to total amino acids in purslane protein samples were well above that stated for ideal food proteins. SDS-PAGE analysis indicated three subunits of protein in DF, PC, and PI. Scanning electron microscopy revealed that DF exhibited a compact-like structure; PC had a small, flaky, but porous type of particle, and PI had an intact flake-like structure. The FTIR analysis revealed that some alterations in the secondary structure of protein were occurred. In summary, purslane proteins can be considered new functional food ingredients with different nutritional and technological characteristics.
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