Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural properties

This work aimed to functionalize fenugreek seed protein using microfluidization treatment. The color, oil binding capacity, emulsion stability, and viscoelastic property of Kasuri and Ajmer fenugreek seed proteins (KF and AF) were considerably improved after microfluidization. The oil binding capacity of AF and KF significantly increased 9.99-12.92 mL/g and 10.72-11.32 mL/g, and similarly, emulsion stability also increased 76.32%90.51% and 68.28-87.50%, respectively (p < 0.05), whereas microfluidization reduced foam formation and water-binding capacity. The color change (.E*) was 17.11 +/- 0.29 and 6.71 +/- 0.73 for AF-C and KF-C, respectively. Microfluidized samples were lighter in color compared to the control samples. Microfluidization increased denaturation temperature (Tm) of KF from 54.8.C (KF-C) to 57.4. C (KF-M) while it reduced Tm of AF from 61.2. C (AF-C) to 56.0.C (AF-M). Microfluidization increased the linear viscoelastic range (strain %) of fenugreek seed proteins (16% for KF-M & 25.2% for AF-M), signifying increased stress tolerance. The frequency sweep test showed a higher storage modulus of microfluidized samples. The effect of microfluidization on the functional groups and morphology of fenugreek seed proteins was observed in the Fourier-transform infrared spectroscopic (FT-IR) and scanning electron microscopic (SEM) analyses, respectively.

Automated summary

Microfluidization treatment improved the properties of fenugreek seed proteins significantly, including color, oil binding capacity, emulsion stability, and viscoelasticity. Additionally, it also affected the denaturation temperature and linear viscoelastic range of the proteins.