Techno-Functional and Physicochemical Properties of Caper Seed Protein: A Comparative Study of Extraction Methods

Abstract This study investigates the valorization of Capparis ovata seeds as a sustainable source of high-quality plant protein. Protein powders were produced via four extraction methods: standard alkaline (CAE), enzyme-assisted (EAE), ohmic heating-assisted (ODE), and a combined ohmic heating-enzyme-assisted process (CODE-EE). Structural characterization using FTIR and SEM revealed preserved protein conformations and distinct morphological features across methods. SDS-PAGE analysis indicated mo