TY - JOUR
T1 - Functional diversification of mulberry leaf albumins
T2 - a comparative study of seven varieties
AU - He, Dongjun
AU - Sun, Shuai
AU - Li, Hongyan
AU - Yao, Hong
AU - Li, Tingzhao
AU - Hussain, Malik A.
AU - Sun, Chongzhen
AU - Wu, Xiyang
PY - 2025/6
Y1 - 2025/6
N2 - Abstract: The escalating demand for sustainable protein sources necessitates the exploration of underutilized plant-based alternatives. This study evaluated the nutritional composition of seven major mulberry leaf (Morus atropurpurea) varieties consumed in China and characterized the physicochemical, structural, and functional properties of their albumin fractions. Proximate analysis revealed that Yueshen Tang 10 (TS), Yueshen Da 10 (DS), and Caisang No.4 (C4) varieties exhibited high protein (20.72–22.96 g/100 g) and essential amino acid contents, meeting FAO/WHO standards. Ultrasonication-assisted extraction yielded albumin fractions with protein purities exceeding 67 g/100 g. Structural analysis revealed that mulberry leaf albumins exhibited a characteristic lamellar, plate-like structure, with their secondary structures mainly composed of β-turns (38.59%–45.58%), α-helices (21.95%–24.27%), random coils (18.43%–19.96%), and β-sheets (13.45%–18.91%). Functional assessments demonstrated varietal-specific advantages: Albumin of Yueshen Tang 10 (TSP) showed superior in vitro digestibility (90.38%) and foaming capacity (117.15%), while albumin of Caisang No.3 (C3P) exhibited exceptional emulsifying activity (24.07 m2/g) and stability (190.96 min). Albumin of Caisang No.4 (C4P) outperformed soy protein isolate (SPI) in water-holding (8.61 g/g) and oil-absorption capacities (7.96 g/g). Microstructural analysis revealed smoother surfaces in albumin of Yueshen Da 10 (DSP) and TSP, correlating with higher solubility. Notably, all albumins surpassed SPI in emulsifying stability and oil-binding capacity. This study underscores the potential of mulberry leaves as a sustainable protein source, with varietal traits dictating industrial applicability. TSP and DSP are ideal for nutritional supplements, C3P for emulsifiers, and C4P for moisture retention in processed foods. These findings provide actionable insights for optimizing plant protein extraction and advancing functional ingredient development in the food industry.
AB - Abstract: The escalating demand for sustainable protein sources necessitates the exploration of underutilized plant-based alternatives. This study evaluated the nutritional composition of seven major mulberry leaf (Morus atropurpurea) varieties consumed in China and characterized the physicochemical, structural, and functional properties of their albumin fractions. Proximate analysis revealed that Yueshen Tang 10 (TS), Yueshen Da 10 (DS), and Caisang No.4 (C4) varieties exhibited high protein (20.72–22.96 g/100 g) and essential amino acid contents, meeting FAO/WHO standards. Ultrasonication-assisted extraction yielded albumin fractions with protein purities exceeding 67 g/100 g. Structural analysis revealed that mulberry leaf albumins exhibited a characteristic lamellar, plate-like structure, with their secondary structures mainly composed of β-turns (38.59%–45.58%), α-helices (21.95%–24.27%), random coils (18.43%–19.96%), and β-sheets (13.45%–18.91%). Functional assessments demonstrated varietal-specific advantages: Albumin of Yueshen Tang 10 (TSP) showed superior in vitro digestibility (90.38%) and foaming capacity (117.15%), while albumin of Caisang No.3 (C3P) exhibited exceptional emulsifying activity (24.07 m2/g) and stability (190.96 min). Albumin of Caisang No.4 (C4P) outperformed soy protein isolate (SPI) in water-holding (8.61 g/g) and oil-absorption capacities (7.96 g/g). Microstructural analysis revealed smoother surfaces in albumin of Yueshen Da 10 (DSP) and TSP, correlating with higher solubility. Notably, all albumins surpassed SPI in emulsifying stability and oil-binding capacity. This study underscores the potential of mulberry leaves as a sustainable protein source, with varietal traits dictating industrial applicability. TSP and DSP are ideal for nutritional supplements, C3P for emulsifiers, and C4P for moisture retention in processed foods. These findings provide actionable insights for optimizing plant protein extraction and advancing functional ingredient development in the food industry.
KW - amino acid composition
KW - functional properties
KW - mulberry leaf albumin
KW - plant-based proteins
UR - http://www.scopus.com/inward/record.url?scp=105008321939&partnerID=8YFLogxK
UR - https://go.openathens.net/redirector/westernsydney.edu.au?url=https://doi.org/10.1111/1750-3841.70341
U2 - 10.1111/1750-3841.70341
DO - 10.1111/1750-3841.70341
M3 - Article
AN - SCOPUS:105008321939
SN - 0022-1147
VL - 90
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
M1 - e70341
ER -
