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[Display omitted] • Microwave-aided (MA) treatment decreased β-sheet of jack bean protein concentrate (JBPC). • Extreme extraction alkaline pH 11.0 increased the protein recovery of JBPC. • JBPC extracted with MA-treatment showed better emulsifying properties. • MA increased the in vitro digestibility of JBPC compared to heat-aided extraction. The poor extractability and digestibility of jack beans restrict their application in food systems. Thermal treatment could be a processing tool to disrupt the compact conformation of the plant matrix and inactivate inherent antinutrients. Therefore, this research investigated the impact of conventional heat-aided (HA-) and microwave-aided (MA-) extraction treatments on the structure, functional properties, and digestibility of jack bean protein concentrate (JBPC) under varying extraction pH. The novelty brought by the present study is establishing the thermal treatment/extraction pH combinations for improving techno-functionalities and digestibility of JBPC. Heat (50 °C for 1 h) and sequential microwave power (400 W, 600 W, and 800 W for 5 min) at three extraction pH (9.0, 10.0, and 11.0) were studied. Upon increasing extraction pH, a significant decrease in the protein content, and β-Sheet structure was observed, in the order of pH 11.0 > 10.0 > 9.0. JBPC extracted using HA treatments displayed the highest contents of surface hydrophobicity (90.02) and sulfhydryl groups. In functional properties, MA-extracted JBPC under 400 W showed significantly improved solubility (93.45 %), emulsifying activity index (45.23 m2/g), and foaming capacity (141.70 %) when compared to other thermal treatments. The degree of hydrolysis result revealed that MA treatment improved the JBPC in vitro digestibility at a low power level of 400 W. These findings suggest that MA extraction treatment can improve the functional and nutritional properties of JBPC regardless of the extraction pH, and thus, expand the potential application in food systems. [ABSTRACT FROM AUTHOR]

Inspired by the exploration of underutilized legumes for addressing the existing and long-term food security challenges, jack bean protein (JBP) was investigated. Different mechanical treatments (thermo-shearing, ultrasound, and microwave treatments) before (pre-treatment) and after alkaline aqueous dispersion (assisted-alkaline treatment) were employed to extract JBP. We hypothesize that these extraction treatments received by JBP will present different effect on the structure and techno-functional properties. In this study, changes in the molecular structure, functional, and gelling properties of JBP subjected to mechanical treatments were comprehensively investigated. Results showed that microwave assisted-alkaline extraction (ME) exhibited the highest protein content (86.34 %). Electrophoretic patterns suggested that ultrasound pre-treatment (UP) and ultrasound assisted-alkaline extraction (UE) did not cause any degradation of JBP components. Microscopic images of JBP showed that assisted-extraction treatment promoted larger fragments and internal pores compared to matrix pre-treatment. FTIR analysis revealed that mechanical treatments decreased β-sheet and α-helix structures of JBP. UP and UE treatments showed an increase in the sulfhydryl, and disulfide contents of JBP. For the functional properties, ME treatment showed significantly improved solubility, emulsifying and foaming capacities, water-holding and oil-holding capacities when compared to other treatments. ME treatment also increased both the energy storage (G') and energy loss modulus (G″) of JBP suspensions and enhanced the "visco-elastic" solid behavior of the protein suspension. In summary, exploring different mechanical treatments prior to and after alkaline dispersion of jack bean flour has generated knowledge for the extraction of JBP and its utilization as a new protein ingredient. [Display omitted] • Mechanical treatments induced structural changes in jack bean protein (JBP). • Assisted alkaline extraction was better than matrix pretreatment protein extraction technique. • Microwave assisted alkaline (ME) extraction displayed the highest protein content of 86.34 %. • ME enhanced the gelation properties of JBP gels. [ABSTRACT FROM AUTHOR]

[Display omitted] • Metabolomics was used to characterize digestion differences between MS and YS. • More bioactive compounds were released in gastric digestion than in intestinal digestion. • YS samples contained more total sugars than MS samples. • Reducing power and anti-inflammatory activity decreased with the increase of total organic and amino acids content. • Pancreatic lipase and cholesterol esterase inhibition activities improved with the increase of total organic acids content. The aim of the present study was to comparatively investigate the relative phytochemical profiles (phenolic content, organic and amino acids, free sugars, and other metabolites using metabolomics approach), and bioactive potentials of young (YS) and mature soybean (MS) upon in vitro simulated gastrointestinal digestion (SGID). Cumulatively, a total of 198 metabolites were identified in MS and YS, 119 metabolites in undigested YS, and a total of 136 metabolites in undigested MS, which further increased to 156 and 152 in YS and MS upon SGID, respectively. Gastric digesta of both YS and MS exhibited higher inhibitory properties towards α-amylase and DPP-IV enzymes than their intestinal digesta. Furthermore, the intestinal digesta of MS showed higher antioxidant and anti-inflammatory activities compared to the YS intestinal digesta. Overall, the results suggested that the gastrointestinal digestion of YS and MS displayed distinctive metabolic profiles together with varied bioactive potentials. [ABSTRACT FROM AUTHOR]