Teti Estiasih, Lailatul Isnaini, Fithri Choirun Nisa, Sugeng Heri Suseno, Lily Arsanti Lestari, Kgs Ahmadi, Ambar Fidyasari
Moringa oleifera (MO) leaf powder (MOLP) is one of the vegetable protein sources and its uses in food formulations are affected by the protein properties. This study aimed to evaluate the characteristics of MOLP protein and its function to stabilize emulsion at different pH of 4, 5, 6, 7, 8, and 9. The results showed that the MOLP protein fractions consisted of albumin (11.67%), globulin (0.83%), prolamin (2.05%) and glutelin (5.1%) with molecular weight (MW) ranging from 25 to 245 kDa. Increasing pH increased emulsifying activity index (EAI), emulsion stability index (ESI), and surface load of MOLP protein extract. Not all proteins were adsorbed at oil globule interface, the adsorbed proteins were dominated by low MW probably due to the dissociation of proteins caused by ionization at different pH. Changes in protein composition at the oil–water interface also influenced the emulsifying properties. © 2026 The Authors.
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Center for Local Food Development Studies, Universitas Brawijaya, Malang, Indonesia; Master Program of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Faculty of Fisheries and Marine Sciences – IPB University, Bogor, Indonesia; Faculty of Medicine, Public Health, and Nursing - Gadjah Mada University, Yogyakarta, Indonesia; Department of Agroindustrial Technology – Faculty of Agriculture, Tribhuwana Tunggadewi University, Malang, Indonesia
