Physical properties and processing of Silphium integrifolium seeds to obtain oil and enriched protein meal

Silphium integrifolium Michx. (Silflower) has been a promising subject for domestication as a perennial oilseed crop. This work was carried out to investigate the seed processing aspect of this effort. Selected physical properties of the seed were evaluated, seed milling to obtain enriched kernel fraction was conducted, and initial characterization of the seed protein was performed. There was wide variation in flat seed length (11.54 to 20.75 mm), width (4.61 to 11.76 mm), and thickness (0.92 to 1.63 mm). The thousand seed weight was 23.8 g but the tapped bulk density was only 189.58 g/L due to the presence of wing around the seed’s periphery. The kernel accounted for 56.14% of the seed weight and contained 31.00% oil. An enriched kernel fraction with 79.6% purity was obtained by roller-milling, sifting, and air classification. Linoleic (62.3%) and oleic (19.62%) acids were the major fatty acids in the oil. The defatted enriched kernel fraction contained 63.41% crude protein. Globulin, glutelin, albumin, and prolamin accounted for 55.63%, 19.28%, 16.38%, and 8.71% of the soluble proteins, respectively. At an extraction pH of 9, protein solubility was 62%. Maximum solubility (70%) was obtained at pH 10 while minimum solubility of 9% occurred between pH 4 and 5.5. Aside from the oil, the dehulling of silflower seeds also produced a high-protein defatted meal, which may be used as is or as a starting material for enriching the protein further into a protein isolate.

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Characterization of synthesized xBaO-(40-x)Li2O-60B2O3 glass system: a multi-dimensional research on optical and physical properties

Journal of Materials Science Materials in Electronics ◽

10.1007/s10854-021-06265-y ◽

2021 ◽

Author(s):

A. M. A. Mostafa ◽

E. F. El Agammy ◽

M. Al-Zaibani ◽

R. Ramadan ◽

Shams A. M. Issa ◽

...

Keyword(s):

Physical Properties ◽

Glass System ◽

System A

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Synthesis and characterization of liquid crystalline epoxy resins to study the effect of mesogenic length on the physical properties

Journal of Polymer Research ◽

10.1007/s10965-020-02370-4 ◽

2021 ◽

Vol 28 (2) ◽

Author(s):

Yi-Sheng Lin ◽

Steve Lien-Chung Hsu ◽

Tsung-Han Ho ◽

Li-Cheng Jheng ◽

Yu-Hsiang Hsiao

Keyword(s):

Physical Properties ◽

Epoxy Resins ◽

Liquid Crystalline ◽

Synthesis And Characterization ◽

Liquid Crystalline Epoxy

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Design, growth, and characterization of Y2Mo4O15 crystals for Raman laser applications

RSC Advances ◽

10.1039/d0ra08609f ◽

2021 ◽

Vol 11 (2) ◽

pp. 1164-1171

Author(s):

Xiangmei Wang ◽

Zeliang Gao ◽

Chunyan Wang ◽

Xiaojie Guo ◽

Youxuan Sun ◽

...

Keyword(s):

Crystal Structure ◽

Physical Properties ◽

Raman Laser ◽

Laser Applications ◽

Potential Use

This work reports the crystal structure and physical properties of the Y2Mo4O15 crystal and its potential use in the Raman laser.

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Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽

10.3390/antiox10050645 ◽

2021 ◽

Vol 10 (5) ◽

pp. 645

Author(s):

Sergio Montserrat-de la Paz ◽

Alicia Martinez-Lopez ◽

Alvaro Villanueva-Lazo ◽

Justo Pedroche ◽

Francisco Millan ◽

...

Keyword(s):

Antioxidant Capacity ◽

Reducing Power ◽

Protein Isolate ◽

Protein Hydrolysates ◽

Antioxidant Peptides ◽

Amaranthus Caudatus ◽

Intact Proteins ◽

Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

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Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.881-883.766 ◽

2014 ◽

Vol 881-883 ◽

pp. 766-775 ◽

Cited By ~ 1

Author(s):

Dan Wu ◽

Wei Hong Min ◽

Jing Sheng Liu ◽

Li Fang ◽

Hong Mei Li ◽

...

Keyword(s):

Amino Acids ◽

Functional Properties ◽

Protein Solubility ◽

Essential Amino Acids ◽

Protein Isolate ◽

Absorption Capacity ◽

Changbai Mountain ◽

Major Protein ◽

Pine Nut ◽

A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

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Analysis of Whey Proteins Solubility at High Temperatures

International Journal of Food Engineering ◽

10.1515/1556-3758.1265 ◽

2012 ◽

Vol 8 (3) ◽

Cited By ~ 4

Author(s):

Daniela Helena Guimarães Pelegrine ◽

Maria Thereza Moraes Santos Gomes

Keyword(s):

Heat Exchangers ◽

Protein Unfolding ◽

Protein Solubility ◽

Whey Proteins ◽

Protein Isolate ◽

Cow Milk ◽

Ph Conditions ◽

Effects Of Temperature ◽

Ph Range ◽

Integrated Study

Abstract This work showed the whey proteins solubility curves, according with temperature and pH conditions. The product constituted of a whey protein isolate obtained from cow milk (ALACENTM 895), acquired by New Zeland Milk Products Ltd. There is a straight analogy between fouling and protein unfolding when milk derived fluids are processed in equipments of heat exchangers, where whey proteins are unfolded in an irreversible way, exposing hidrophobic groups, and they become insoluble and form aggregates. An integrated study was conducted on the effects of temperature and pH on the solubility of whey proteins. The solubility was determined experimentally in the temperature range of 40-90 °C, and pH range of 5.0 - 6.8. The results showed that, both the temperature and pH influenced in the protein solubility; besides, the solubility values were minimum at the pH 4.0 for all temperature values. It was also observed that solubility decreased with temperature increased.

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