Khemthong C.Suttisansanee U.Chaveanghong S.Chupeerach C.Thangsiri S.Temviriyanukul P.Sahasakul Y.Santivarangkna C.Chamchan R.Aursalung A.On-nom N.Mahidol University2024-08-292024-08-292024-12-01Scientific Reports Vol.14 No.1 (2024)https://repository.li.mahidol.ac.th/handle/20.500.14594/100627The physicochemical and functional properties, structures, and nutritional characterizations of Hodgsonia heteroclita oilseed cake powder (OCP) obtained from oil extraction with no pretreatment (NP), heat pretreatment (HP; drying at 55 °C until reaching 10% moisture content), and the combined heat and enzymatic pretreatment (HEP; 2.98% (w/w) enzyme loading, 48 °C of incubation temperature and 76 min of incubation time) were investigated. HP and HEP caused a decrease in lightness but an increase in the yellow–brown color of OCP. The results showed that HEP-OCP had significantly lower oil and water absorption index, pasting properties and gelatinization enthalpy while higher water solubility index, foaming and emulsifying properties than NP-OCP and HP-OCP. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction indicated a small change in the protein secondary structure after pretreatment. Moreover, depending on pretreatment method, OCP samples contained a significant difference in nutritional values. However, all OCP samples could be claimed as high protein sources, containing all 9 essential amino acids and 9 non-essential amino acids. Finally, HEP-OCP seemed to have suitable properties to use as a potential ingredient in various food products such as soups, sauces, ice-cream, mousses, chiffon cakes and whipped toppings.MultidisciplinaryArticleSCOPUS10.1038/s41598-024-70276-y2-s2.0-8520164667320452322