Abstract

AMINO ACIDS COMPOSITION AND PEPSIN DIGESTIBILITY OF PROTEIN ISOLATED FROM TURMERIC (CURCUMA LONGA L.) PRODUCED IN BANGLADESH

Rajib Chandra Das, Ashish Kumar Sarker*, Asaduz Zaman and Muhammed Yousuf Miah

Abstract

Turmeric (rhizome of the herb Curcuma longa L., Zingiberaceae) protein has been focused for its antioxidant and anticancer agents. The present study was designed to isolate water soluble protein from turmeric produced in Bangladesh and analysed for its amino acids pattern. The result of proximate composition analysis showed that turmeric contains 9.45% protein. It was obtained by ethanol precipitation following the extraction of protein at isoelectric pH (1.23) and the maximum concentration of the protein in protein isolate was found 85.34%. The amino-acids patterns of these isolated proteins were analyzed and found that essential amino acids such arginine (2.48%), histidine (1.80%), isoleucine (7.58%), leucine (2.53%), lysine (12.73%), methionine (3.28%), threonine (2.87%), valine (1.53%) and non essential amino acids such as alanine (2.55%), aspartic acid (5.05%), glutamic acid (8.75%), glycine (3.42%), serine (2.29%) and tyrosine (3.68%) were present in turmeric protein. Pepsin digestibility of the isolated protein was found 96.13%.

Keywords: Turmeric, Protein isolation, Amino acid and Pepsin digestibility.