Functional, Structural and Thermal Properties of Protein Fractions from Cottonseed Meal

The increasing global demand for sustainable protein sources has focused interest on plant-derived alternatives, one of which is cottonseed meal (CSM), largely underutilized until now. Though, it possesses high-quality protein, but its’ potential remains unexplored due to limited characterization of its constituent protein fractions.

In our study, CSM was fractionated using Osborne’s sequential extraction method into albumin, globulin, prolamin and glutelin. Protein fraction yield, protein concentration and the functional properties of each fraction were evaluated. Additionally, the structural and thermal characteristics of the fractions were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA).

Study findings revealed that CSM had a protein content of 46.16%. At the fraction level, globulin was detected with the highest yield (74.58%) and protein concentration (52.37%) among all four protein components. Albumin showed higher water- holding and emulsifying capacities as compared to ?? and glutelin had better foaming ability. FTIR and SEM analyses represented distinct structural and morphologicalstructures for all the fractioned proteins with each exhibiting unique secondary-structure features and surface microstructures reflective of their varying conformations, aggregation levels and functional behaviour, Maximum thermal stability was recorded in globulin. Overall, proteins fromCSM, especially globulin and albumin fractions, presented good functional and structural properties, thus making them potential ingredients for food formulations and protein-based value added food products.