Physicochemical Properties and Gelation Behavior of Protein-rich, Edible Jatropha curcas as a Climate-Resilient Food Ingredient

Jatropha curcas, a plant able to grow in drought or arid conditions, holds significant promise as a sustainable protein source for food structuring applications. This study explores the physicochemical properties and gelation behavior of whole and defatted J. curcas kernel powders to assess their potential in designing functional food matrices. Initially, the compositional and structural characteristics of whole and defatted kernels were analyzed, revealing distinct differences in protein structure, solubility, and interfacial properties due to lipid removal. Defatting led to more protein aggregation and compactness in the kernels, as observed by the increased β-sheet content and inferior interfacial properties. Subsequently, the study examined the effects of reintroducing J. curcas oil into defatted kernel dispersions to tailor gel properties. By modulating lipid concentrations, changes in gel firmness, rheology, and water-loss rate under thermal and enzymatic gelation conditions were analyzed. Results indicated that particle-binding effects significantly influence protein network formation, affecting gel elasticity and stability. Additionally, comparisons between heat- and enzyme-induced gels demonstrated distinct microstructural modifications based on lipid-protein interactions. These insights highlight the potential of J. curcas proteins for novel gel-based food formulations, emphasizing whole-seed utilization strategies to enhance sustainability. By leveraging intrinsic seed components, this study contributes to the development of functional, plant-based food structures with customizable textural attributes.