Functional Diversification of Mulberry Leaf Albumins: A Comparative Study of Seven Varieties

/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.