Technological and functional properties of proteins extracted from Pereskia aculeata Mill. (Orapronobis) for use as a food ingredient

Pereskia aculeata Mill., known as ora-pro-nóbis or "meat of the poor", is a plant of high nutritional value, rich in proteins, fibers and bioactive compounds, being a sustainable alternative to conventional protein sources. This study aimed to determine the centesimal composition of the leaf and the technological and functional properties of the protein isolate. The crushed leaves were acquired and had their centesimal composition determined through official methodologies and, through alkaline solublization, followed by isoelectric precipitation, the protein concentrate was obtained. The technofunctional properties evaluated were: water and oil absorption capacity, emulsifying activity and stability, gel formation, foam formation and stability, and water solubility. The centesimal composition revealed contents of 28.90% moisture, 15.51% ash, 14.00% protein, 0.098% lipid and 29.32% fiber, and the protein isolate presented 87.28% protein. The technofunctional properties of the protein concentrate resulted in a high absorption capacity of oil (3.34 g/g), higher than that of water (0.80 g/g), indicating potential for application in products such as creamy sauces, pâtés and vegetable creams. Gel formation occurred from 10%, but with low cohesion, being more suitable for creamy desserts or soft fillings than for firm gels. The emulsifying activity was 14.3 m²/g, with stability of 32.4 minutes, sufficient for fast-consuming emulsions, such as fresh mayonnaise or vinaigrette sauces