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Extraction of protein from banana by-product and its characterization

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Abstract

In the present study, the major objective was to isolate protein from banana peel biomass and study its properties. As such no specific protein was targeted for purification. The extracted protein was further subjected to evaluate their potential amino acid content, antifungal and antioxidant activity. Secondary structural properties of the protein were also studied through Fourier Transform Infrared Spectroscopy. Protein content in banana peels and banana peel insoluble dietary fibre was estimated to be 11.32 ± 0.324% and 7.65 ± 0.603% respectively. The Antioxidant activity of banana peel protein acetone and ethanol extract varied between 27.17 ± 2.69% and 27.91 ± 0.49% in respectively. Whereas, the antioxidant activity of banana peel insoluble dietary fibre protein acetone and ethanol extract varied between 41.64 ± 4.24% and 39.97 ± 3.48% respectively. These properties might be useful in banana peel utilization in commercial food or feed industry.

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Acknowledgement

Nidhi Budhalakoti would acknowledge anonymously everyone who directly or indirectly provided support to carry on this work. This research is also grateful to the Department of Biotechnology, Government of India and Center of Innovative and Applied Bioprocessing, Mohali (DBT-CIAB) for the facilities and infrastructure. The author would also extend its regards to the staff for their cooperation and encouragement during this study.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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  1. Center of Innovative and Applied Bioprocessing, Sector-81 (Knowledge City), PO Manauli, SAS Nagar, Mohali, Punjab, 140306, India

    Nidhi Budhalakoti

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Budhalakoti, N. Extraction of protein from banana by-product and its characterization. Food Measure 15, 2202–2210 (2021). https://doi.org/10.1007/s11694-020-00803-8

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