Effect of succinylation of cottonseed flour during protein extraction on the yield and some of the properties of protein isolates

1981 ◽  
Vol 58 (12) ◽  
pp. 1044-1050 ◽  
Author(s):  
Y. R. Choi ◽  
E. W. Lusas ◽  
K. C. Rhee
Keyword(s):  
Protein Extraction ◽  
Cottonseed Flour ◽  
Protein Isolates

scholarly journals Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Na Thi Ty Ngo ◽  
Fereidoon Shahidi
Keyword(s):  
Functional Properties ◽  
Protein Extraction ◽  
Protein Profile ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Oil Absorption ◽  
Protein Isolates ◽  
Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

scholarly journals Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates

Membranes ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 694
Author(s):  
Etinosa C. Osemwota ◽  
Adeola M. Alashi ◽  
Rotimi E. Aluko
Keyword(s):  
Functional Properties ◽  
Food Systems ◽  
Protein Extraction ◽  
Seed Proteins ◽  
Protein Digestibility ◽  
Protein Isolates ◽  
Structural And Functional Properties ◽  
Lentil Flour ◽  
Droplet Sizes ◽  
Isoelectric Ph

The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3–5, the ISO was less soluble (2.26–11.84%) when compared to the MEM_NaOH (25.74–27.22%) and MEM_NaCl (27.78–40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.

scholarly journals Development of optimal method of obtaining pea isolated proteins for use in breeding for quality

2020 ◽  
Vol 21 (4) ◽  
pp. 408-416
Author(s):  
S. V. Bobkov ◽  
O. V. Uvarova
Keyword(s):  
Crude Protein ◽  
Protein Extraction ◽  
Protein Isolate ◽  
Isoelectric Precipitation ◽  
Optimal Method ◽  
Protein Isolates ◽  
Second Stage ◽  
Pea Proteins ◽  
Two Stages

The article provides the results of the experiments on determination of optimal parameters for obtaining isolated proteins from grains of cultivated and wild pea for use in breeding for quality. The flour of pea varieties Sophia, Rodnik and wild accession k-3370 (Pisum sativum L. ssp. Elatius) were used in the experiment. Isolated pea proteins were obtained based on alkaline extraction and isoelectric precipitation. The experiments were carried out with the use of complete and fractional factorial plans with two levels of factors. Extraction and precipitation of protein were conducted in two stages. One hundred grams of flour were used for extraction. Influence of factors (variety, pH, duration of extraction) on the yield of isolated protein, extraction efficiency, crude protein and fat content in protein isolates was studied. All isolates were characterized by high content of crude protein (90.2-93.1 %). It was determined that increase of pH higher than eight led to enhancement of protein yield and decrease of crude protein content. The results obtained raise the possibility of effective extraction at decreased level of pH that prevents the formation of toxic chemicals. Increase of pH promoted fat accumulation in protein isolate especially at the second stage of extraction. Thus, obtaining protein isolates for evaluation of pea genetic resources should be conducted during a single cycle of extraction and precipitation. The experiments have not revealed significant differences between cultivated and wild pea as to the technology of extraction. The results of the studies are important for evaluation of pea genetic resources according to functional properties of protein isolates.

scholarly journals Evaluating the production efficiency, purity and chemical compounds of the Vicia ervilia protein isolates produced by different methods of extraction

2019 ◽  
Vol 8 (4) ◽  
pp. 314-319
Author(s):  
Masoom Hatamikia ◽  
Saber Abbaszadeh ◽  
Amir Hossein Elhamirad ◽  
Elham Azarpazhooh ◽  
Parvin Sharayei
Keyword(s):  
Protein Content ◽  
Isoelectric Point ◽  
Production Efficiency ◽  
Protein Extraction ◽  
Chemical Compounds ◽  
Extraction Methods ◽  
Grain Legume ◽  
Acid Extraction ◽  
Protein Isolates ◽  
Salt Extraction

Introduction: Vicia ervilia, known as bitter vetch is an ancient grain legume crop from Poaceae family. Due to its low cost and production capability in Iran and having high protein content, the resulted flour and its protein products can be evaluated in terms of usability in the food industry. This study was aimed to evaluate the production efficiency, purity and chemical compounds of the V. ervilia protein isolates produced by different methods of alkali and acid extraction–sedimentation at isoelectric point, dialysis –salt extraction and miscella sedimentation Methods: In this study, V. ervilia was provided from the Agricultural Jihad Organization of Lorestan province and the protein isolates of V. ervilia were produced using different methods of protein extraction such as Acidic extraction-sedimentation at isoelectric point, Alkaline extraction-sedimentation at the isoelectric point, dialysis-salt extraction and extraction by miscella sedimentation. Results: The results showed that saline extraction methods (salt-dialysis and miscella) were significantly more effective than the isoelectric sedimentation methods (alkaline and acidic) on increasing the efficiency, purity and protein content of isolates and decreasing the impurities and carbohydrates. Conclusion: The results of this research show that the salt extraction methods (salt-dialysis and miscella) are significantly more effective in increasing the efficiency, purity and protein rate of isolates and in decreasing impurities and carbohydrates than the isoelectric sedimentation methods (alkaline and acidic).

scholarly journals Characterisation of Protein Isolates Prepared from Processed Mungbean (Vigna radiata) Flours

2017 ◽  
Vol 9 (12) ◽  
pp. 1
Author(s):  
Daniel J. Skylas ◽  
Mark P. Molloy ◽  
Robert D. Willows ◽  
Christopher L. Blanchard ◽  
Ken J. Quail
Keyword(s):  
Amino Acids ◽  
Proteomic Analysis ◽  
Protein Extraction ◽  
Protein Solubility ◽  
Amino Acid Content ◽  
Processing Methods ◽  
Protein Isolates ◽  
Comparative Proteomic Analysis ◽  
Seed Flour ◽  
Whole Seed

Pulses are normally processed prior to consumption, are high in protein, providing opportunities for improving nutritional qualities of food. Processing methods can modify nutritional properties, affecting protein content, composition and functionality. In this study, we investigated the effect of processing methods on protein concentration and yield from protein isolates prepared by alkaline solubilisation and isoelectric precipitation, from whole seed flour, raw dahl flour, roasted dahl flour and germinated flour of mungbean. Protein isolates contained protein contents ranging from 87.3 to 90.4 g 100 g-1. The effect of processing methods on protein solubility characteristics was evident, as protein yields ranged from 75.7 (whole seed flour), 80.8 (raw dahl flour), 27.1 (roasted dahl flour) and 65.9 g 100 g-1 (germinated seed flour). Essential amino acid content was higher in protein isolates prepared from germinated flour, at 30.03 g 100 g-1 (39.1% of amino acids), compared to raw dahl flour, at 27.08 g 100 g-1 (38.3% of amino acids). A comparative proteomic analysis of protein isolates, prepared from raw dahl and germinated flour, resulted in the inferred identification of 214 proteins from protein sequence databases, in which, 72 proteins were classified as being common, 42 proteins specific to raw dahl flour and 28 proteins specific to germinated flour. Processing methods such as roasting and germination can significantly alter flour protein solubility, consequently, impacting on overall efficiency of protein extraction. The comparative proteomic analysis used in this study proved to be useful for investigating changes in protein composition and relative abundance, highlighting the potential in applying this technology for further characterisation of modified protein fractions for food applications.

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