Evidence map›Paper›PMID 40110416›Full record

ArticleFood science and biotechnology2025

Effects of extraction solvent and isoelectric point on the quality of jack bean (

Nanik Purwanti, Reynaldi Adam Zam Roni, Alliqa Zafira Hakeki, R Haryo Bimo Setiarto

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Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors.

Nanik PurwantiDepartment of Mechanical and Biosystem Engineering, IPB University, PO. BOX 220, Bogor, 16002 Indonesia.ORCID 0000-0001-6272-7457
Reynaldi Adam Zam RoniDepartment of Mechanical and Biosystem Engineering, IPB University, PO. BOX 220, Bogor, 16002 Indonesia.
Alliqa Zafira HakekiDepartment of Mechanical and Biosystem Engineering, IPB University, PO. BOX 220, Bogor, 16002 Indonesia.
R Haryo Bimo SetiartoResearch Centre for Applied Microbiology, National Research and Innovation Agency (BRIN), KST Soekarno, Jl. Raya Jakarta-Bogor Km 46, Cibinong, Bogor, 16911 Indonesia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Jack bean is a potential alternative source of protein, but studies on isolated jack bean protein (JBP) have reported a protein content of less than 90%, which cannot be classified as protein isolate. JBP isolate (JBPI) has recently been obtained using a highly alkaline solvent. This research explored mild and high alkalinity extraction solvents and determined the isoelectric point (pI) for isolating JBP. The protein loss, recovery, and nativity were analyzed. A mild alkaline solvent at pH 8.5, extraction temperature at 40 °C, and pI of pH 4.0 yielded JBPI with a protein content of 94.24% on a dry basis. A highly alkaline solvent at pH 11.0 better solubilized the protein during extraction, but the JBPI was more denatured than the JBPI obtained at pH 8.5. Thus, a mild alkaline solvent is appropriate for producing JBPI while maintaining its nativity.

Indexed as

Extraction solventIsoelectric pointIsolationJack beanProtein

Identifiers

PMID40110416
PMCPMC11914563

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.