350: Proteomics of Broccoli Flower Proteins for Food Applications

Introduction

The growing global demand for plant-based proteins is driven by their potential to improve food functionality, enhance nutritional value, and promote environmental sustainability. Broccoli flower proteins represent an underutilized plant-derived protein resource with promising applications in the food industry. This research aims to characterize broccoli flower protein fractions' functional, thermal, and structural properties and evaluate their potential for use in food products, focusing on antioxidant activity, protein stability, and functional properties critical to food formulation.

Methods

The broccoli flowers were fractionated into protein fractions using Osborne’s sequential extraction method, classifying proteins into albumin, globulin, prolamin, and glutelin. The amount of protein and the antioxidant activity of the samples were determined using standard biochemical analyses, while the total phenolic content was estimated using the spectrophotometric method. SDS PAGE was employed to determine the protein size, while DSC provided insights into thermal stability. Functional properties such as foaming capacity, water-holding capacity, oil-holding capacity, and emulsifying activity were assessed. Proteomic analysis was conducted to identify and classify proteins present in the fractions.

Results

Osborne's sequential extraction method yielded a total protein content of 18.97 ± 0.53 g, accounting for 89.60% of crude protein, with glutelin contributing the highest fraction (12.75 ± 1.07 g), followed by albumin, globulin, and prolamin. Antioxidant activity was highest in albumin, while prolamin exhibited the highest total phenolic content. SDS-PAGE revealed distinct protein sizes for each fraction, and DSC analysis showed that glutelin had the highest thermal stability, with a peak denaturation temperature of 82.50 ± 0.05°C. Protein Functionality analyses highlighted glutelin's superior foaming and water-holding capacities and albumin's excellent oil-holding and emulsifying properties. Proteomic analysis identified 1,681 proteins, predominantly globulins (45%) and albumins (29%).

Significance

Broccoli flower proteins have the potential to be used as functional and sustainable ingredients in the food industry. The properties such as antioxidant activity, thermal stability, and functional capacities make it possible to use the proteins in food systems that can enhance food texture and shelf life and also as natural additives, which can help develop new products in plant-based foods and sustainability.

Authors: Fidele Benimana, Nancy Alila, Kentaro Kawata, Christopher Kucha, Anupam Roy, Anand Mohan