Production, characterization, and functional properties of protein concentrate from Momordica cochinchinensis seeds

With the rising global demand for sustainable, health-conscious dietary alternatives, identifying novel plant-based protein sources remains a critical challenge. This study addresses the underutilization of Momordica cochinchinensis (Gac) seeds—an agricultural by-product—by developing the first integrated process for obtaining protein concentrate through isoelectric precipitation combined with physical separation. The research aimed to optimize the ultrasound-assisted extraction (UAE) parameters and provide a comprehensive characterization of the resulting Momordica cochinchinensis protein concentrate (MCPC). Under optimized UAE conditions (pH 11, 25% amplitude, 20 min sonication, and 1:25 material-to-solvent ratio), MCPC achieved a high protein purity of over 81%. Notably, Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) revealed a unique protein profile dominated by low-molecular-weight fractions (< 25 kDa), which correlated with significant antioxidant activity and superior functional properties compared to traditional plant proteins. MCPC demonstrated high oil-binding capacity and robust emulsifying and foaming stability, essential for diverse food matrices. Distinct physicochemical modifications observed after isolation highlight the efficiency of the UAE process in enhancing protein functionality. These findings distinguish this study by transforming a waste product into a high-value ingredient for the first time. The results underscore MCPC’s potential as a versatile, bioactive ingredient for functional foods, meat analogues, and nutritional supplements, offering a sustainable solution to the global protein transition.