Physicochemical, functional properties, and antioxidant activities of protein fractions obtained from mulberry (morus atropurpurea roxb.) leaf

Mulberry leaf protein fractions were extracted by the ultrasonic cell disrupter-assisted Osborne method. The physicochemical, functional properties, and antioxidant activities of mulberry leaf protein fractions were investigated. Albumin and glutelin were the predominant fractions and contained higher contents of essential amino acids (above 300 g kg−1). The solubility, water holding capacity, and emulsion stability of mulberry leaf protein fractions followed an order of albumin > globulin > glutelin > prolamin. All fractions exhibited significantly higher oil-holding capacity than soy protein isolates (p < 0.05). Furthermore, the radical scavenging activities of albumin were comparable to that of L-glutathione. Therefore, mulberry leaf protein fractions especially albumin showed encouraging functional properties and antioxidant activities, and could be considered as potential food ingredients and antioxidants.