Isolation of globulin-enriched protein extracts from selected bamboo species using enhanced solvent extraction method: A comparative analysis of their physicochemical properties and potential as functional food ingredients

The development of new protein ingredients using forest bioresources holds great promise for the food and pharmaceutical industry. In this research, the isoelectric precipitation with enhanced solvent (ethanol) extraction was applied to extract globulin-enriched bamboo shoot protein isolates (BSPIs). And the effects of both bamboo species (five different species) and season (one species across two seasons) on the protein content yield, composition, physicochemical properties, and functional properties of these isolates, including solubility, water and oil holding capacity, foaming properties, and emulsification properties were examined. Among the proteins studied, Dendrocalamus latiflorus Munro (DLPI) exhibited the highest solubility, superior oil holding capacity, and emulsification characteristics. Phyllostachys praecox (PPPI) demonstrated exceptional water holding capacity, foaming properties, and emulsification capacity. To better comprehend how species and harvesting seasons influence the functional properties of these protein isolates, the surface properties of BSPIs and their behavior at oil/water and air/water interfaces were analyzed, along with the correlation coefficients among various physicochemical parameters. The insights gained from this study are expected to aid in selecting bamboo species for the development of functional protein-based ingredients for food applications. • Bamboo shoot protein isolates (BSPIs) from different species were obtained by isoelectric precipitation with an enhanced solvent extraction method. • The functional properties of BSPIs have been fully examined and compared. • Specific bamboo species like DLPI and PPPI with superior functional properties were identified. • The analysis of surface properties provides crucial information for optimizing the use of BSPIs in food formulations.