Okra seed protein isolate: functional properties

Abstract

In this paper, we dealt with the study of the okra plant in terms of chemical composition and the work of extracts, and the study of the effectiveness of these extracts against antioxidant activity and also against the growth of bacteria as was estimated total phenols and flavonoids total and the protein was separated from okra seeds and study the properties of the protein (Okra seeds contain a high percentage of protein and plant protein is in high demand due to the low costs of obtaining it compared to high animal protein, therefore, the okra protein
is separated from the seeds to study the properties) and the combination of amino acids and its molecular weight and also the natural properties of protein isolate seed okra. The results obtained indicate that the percentage of protein (19.94%), total fiber (22.31%), total ash (8%), crude fat (2.9), total carbohydrates (40.43%), total phenols 130 mg/100 grams, total flavonoids and the antioxidant activity up to 0.711 mg/gram. The descriptive analysis of phytochemical compounds showed that the okra plant contains many second representative compounds such as steroids, glycosides, alkaloids, and terpenes, whether in the methanol or ethanol extract also showed an extract Ethanol against the activity of microbes can stabilize bacteria in concentrations up to 1000 micrograms. As for the properties of protein, Fatin pH = 2, the protein is at the lowest melting point and the highest degree of foam may reach its maximum
after 25 minutes, and the protein contains a high percentage of essential amino acids such as amino acid lysine 16.13%. Thus, the experiments suggest that okra protein can be successfully used as a food ingredient.