scholarly journals STUDYING THE FACTORS EFFECTING THE PRODUCTION OF OKRA PROTEIN CONCENTRATE AND ISOLATE AND THEIR THERMAL PROPERTIES

2016 ◽  
Vol 47 (6) ◽  
Author(s):  
Kareem & Shakir
Keyword(s):  
Thermal Properties ◽  
Chemical Composition ◽  
Protein Denaturation ◽  
Protein Isolate ◽  
Extraction Time ◽  
Abelmoschus Esculentus ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Precipitation Ph ◽  
Concentrate Preparation

The current study was included the use of okra seeds (Abelmoschus esculentus) for preparation of Defatted Okra Powder (DOP), Okra Protein Concentrate (OPC) and Okra Protein Isolate (OPI). Three methods were used to identify the best one for protein concentrate preparation . The concentrate with 72.1% protein was prepared by removal of seed peel, ground, defatting and treated with ethanol. The optimum conditions for  protein isolate preparation were 1:40 (water: DOP), extraction time of 75 minutes, extraction pH 9.0 and the precipitation pH was  4.0. This study also investigated the chemical composition to products that were 50.8,72.1,91.2% protein ,0.88,0.86,0.32 % fat ,8.45,9.94,2.67% ash and 35.23,12.37,3.26% carbohydrates For each of DOP ,OPC and OPI respectively. The amount of energy required for protein denaturation were 1.193, 0.5325, 0.236 J / g for DOP , OPC and OPI respectively.

scholarly journals A New Process for Preparation of Soybean Protein Concentrate with Hexane-Aqueous Ethanol Mixed Solvents

2005 ◽  
Vol 88 (4) ◽  
pp. 1217-1222 ◽  
Author(s):  
Wei-Nong Zhang ◽  
Da-Chuan Liu
Keyword(s):  
Aqueous Ethanol ◽  
Protein Denaturation ◽  
Soybean Protein ◽  
Soy Flour ◽  
Solvent Recovery ◽  
Protein Concentrate ◽  
New Process ◽  
Full Fat Soy Flour ◽  
Soybean Protein Concentrate ◽  
Orthogonal Tests

Abstract A new process for the preparation of soybean protein concentrate (SPC) by directly extracting full-fat soy flour with a mixture of hexane and aqueous ethanol was established. Compared with conventional methods, it has some advantages, such as saving energy and reducing protein denaturation caused by heat action during solvent recovery, because this process saves one step of solvent recovery. The effects of aqueous ethanol concentration and the mixure ratio (hexane to ethanol) on the degree of protein denaturation and product quality were investigated, on the basis of which the orthogonal tests were performed. The optimum technical parameters were obtained by analyzing the results of the orthogonal tests with statistical methods. We found that SPC can be obtained by extracting full-fat soy flour under the following conditions: mixture ratio hexane: 90% ethanol, 9:1, v/v; extraction temperature, 45°C; ratio of solid to solvents, (1:2 w/v); and 5 repeated extractions (15 min each time). The results of quality analysis showed that solubility of the product was improved significantly [nitrogen solubility index (NSI) 46.6%] compared with that for ethanol washing of protein concentrate (NSI 8.7%).

scholarly journals OPTIMIZATION OF REFLUX EXTRACTION FOR CAESALPINIA SAPPAN LINN. WOOD BY USING RESPONSE SURFACE METHODOLOGY

2020 ◽  
Vol 83 (1) ◽  
pp. 85-92
Author(s):  
Mohd Azahar Mohd Ariff ◽  
Muhammad Syafiq Abd Jalil ◽  
Noor ‘Aina Abdul Razak ◽  
Jefri Jaapar
Keyword(s):  
Particle Size ◽  
Response Surface Methodology ◽  
Drinking Water ◽  
Response Surface ◽  
Extraction Time ◽  
Percentage Error ◽  
Optimum Conditions ◽  
Caesalpinia Sappan ◽  
The Mean ◽  
Repeated Runs

Caesalpinia sappan linn. (CSL) is a plant which is also known as Sepang tree contains various medicinal values such as to treat diarrhea, skin rashes, syphilis, jaundice, drinking water for blood purifying, diabetes, and to improve skin complexion. The aim of this study is to obtain the most optimum condition in terms of the ratio of sample to solvent, particle size, and extraction time to get the highest amount of concentration of the CSL extract. In this study, the ranges of each parameters used were: ratio sample to solvent: 1.0:20, 1.5:20, 2.0:20, 2.5:20, 3.0:20, particle size: 1 mm, 500 um, 250 um, 125 um, 63 um, and extraction time: 1 hr, 2 hr, 3 hr, 4 hr, 5 hr. The concentration was analyzed using a UV-vis spectrophotometer. The optimum conditions were obtained by response surface methodology. From the design, 20 samples were run throughout this experiment. The optimized value from the RSM were 2.0:20 for ratio sample to solvent, 125 µm of particle size and 2.48 hours with the concentration of 37.1184 ppm. The accuracy of the predictive model was validated with 2 repeated runs and the mean percentage error was less than 3%. This confirmed the model’s capability for optimizing the conditions for the reflux extraction of CSL’s wood.

Some Functional Properties of Succinylated Single Cell Protein Concentrate

1975 ◽  
Vol 38 (9) ◽  
pp. 521-526 ◽  
Author(s):  
M. D. McELWAIN ◽  
T. RICHARDSON ◽  
C. H. AMUNDSON
Keyword(s):  
Single Cell ◽  
Candida Utilis ◽  
Corn Oil ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Nucleic Acid Content ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Ph Values ◽  
Whole Egg

Single cell protein concentrate was prepared by extracting dried Candida utilis with 0.2 N NaOH at 95 C for 10 min. The soluble protein was precipitated at pH 3.5, washed, and lyophilized. Portions of the protein isolates were succinylated so that 84% of the free amino groups were blocked. Alkaline extractions under optimum conditions gave a yield of 25 to 30% of total solids. Nucleic acid content of the isolates was 10.4% whereas protein comprised 67.3%. Succinylated (SI) and nonsuccinylated (NSI) single cell protein concentrate exhibited similar solubilities above pH 4, the apparent isoelectric point. At pH values below 4, SI was quite insoluble whereas NSI was very soluble at pH 2. Digestibilities as measured by percentage of lysine released from the protein by pepsin and pancreatin were 32.7%, 18.6%, and 3.3% for NSI, whole egg, and SI, respectively. Stabilities of emulsions prepared from corn oil (20–50%) tended to be lower when gelatin was used at the 1% level compared to NSI and SI. However, higher levels of gelatin tended to yield more stable emulsions compared to NSI and SI. Stabilities of emulsions prepared from NSI and SI tended to be comparable with NSI being slightly better. Viscosities of emulsions increased with increasing oil content and increasing emulsifier concentration.

scholarly journals DETERMINATION OF CHLORPYRIFOS IN LETTUCE (LACTUCA SATIVA L.) BY MICROWAVE-ASSISTED EXTRACTION COUPLED WITH HEADSPACE SINGLE DROP MICROEXTRACTION

2017 ◽  
Vol 9 (5) ◽  
pp. 248
Author(s):  
Naruephon Watthanaphap ◽  
Surapol Natakankitkul ◽  
Nuchnart Jonglaekha
Keyword(s):  
Ph Value ◽  
Limit Of Detection ◽  
Extraction Time ◽  
Microwave Assisted Extraction ◽  
Optimum Conditions ◽  
Single Drop ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Single Drop Microextraction ◽  
Limit Of Quantitation

Objective: The objective of this research was to improve the method of extracting pesticide residue from vegetable by using microwave-assisted extraction, headspace single drop microextraction (MAE-HS-SDME) and analysed by gas chromatograph-mass spectrometer (GC-MS).Methods: Microwave-assisted extraction (MAE) coupled with headspace single drop microextraction (HS-SDME) was used for extraction of chlorpyrifos insecticide residues in lettuce. The optimum conditions for obtaining efficient extraction have been tried; kind and quantity of solvent, extraction time, microwave irradiation power, pH value and the amount of salt added in the sample followed the method of Plackett–Burman. Optimum conditions for efficient analysis were evaluated by using a central composite design (CCD) combined with a response surface methodology (RSM).Results: The optimum extract conditions from CCD for the MAE-HS-SDME method were: using 1.5 µl of n-butyl acetate, 460 W of the microwave power, 4.5 min of the extraction time, no pH adjustment and no salt addition. Verification of the optimized experimental conditions showed that validation of the determination coefficient ranges from the concentrations of 0.01 to 0.10 mg/l, equal to 0.999; the percentages of variation coefficient were ranges from 4.6 to 7.7%; the recoveries ranges from 70.0 to 79.5%; limit of detection was 0.003 mg/kg and limit of quantitation was 0.01 mg/kg.Conclusion: In this study, the MAE-HS-SDME method coupled with GC-MS was found most suitable for chlorpyrifos analysis. The results obtained from analyzing chlorpyrifos in lettuce samples indicated that this method is rapid, simple, sensitive, reducible cost and safety for the analyst and the environment.

scholarly journals PROPRIEDADES QUÍMICAS E CÔMPUTO QUÍMICO DOS AMINOÁCIDOS DA FARINHA E CONCENTRADO PROTÉICO DE FEIJÃO GUANDU (Cajanus cajan (L.) Millsp)

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
IVONE YURIKA MIZUBUTI ◽  
LUIZ WALDEMAR DE OLIVEIRA SOUZA ◽  
OSWALDO BIONDO JÚNIOR ◽  
ELZA IOUKO IDA
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Cajanus Cajan ◽  
Soluble Sugars ◽  
Extraction Procedure ◽  
Chemical Properties ◽  
Pigeon Pea ◽  
Protein Concentrate ◽  
Chemical Score ◽  
Sulphur Amino Acids

Esta pesquisa teve por objetivo investigar as propriedades químicas e cômputo químico dos aminoácidos da farinha e de concentrado protéico de feijão guandu (Cajanus cajan (L.) Millsp). A farinha apresentou composição química adequada em relação a outras leguminosas. O procedimento de extração aquosa de proteína, a partir de grãos de feijão guandu com 25,73% de proteína, permitiu a obtenção de concentrado protéico com 52,47% de proteína, em base seca, compreendendo concentração da ordem de 103,85%. O concentrado protéico de feijão guandu apresentou composição química adequada, sendo que cinzas e açúcares solúveis foram concentrados 122,17 e 21,86%, respectivamente, em relação ao grão. Os níveis de aminoácidos no concentrado protéico foram similares aos de farinha de guandu, porém, a metionina foi concentrada em 42,64%. O cômputo químico indicou que os aminoácidos limitantes primários na farinha e concentrado protéico foram os sulfurados totais. A composição química da farinha e do concentrado protéico de guandu indicou potencialidade para utilização de ambos como componentes de alimentos para seres humanos e animais. Abstract The aim of this work was the investigation of the chemical properties of Pigeon pea (Cajanus cajan) (L.) Millsp) flour and protein concentrate. The flour presented suitable chemical composition in comparison to other legumes. The water extraction procedure of protein, from Pigeon pea grains with 25,73% of protein allowed to obtain a protein concentrate with 52,47% of protein in dry basis, resulting an increase in order of 103,85%. The protein concentrate of Pigeon pea showed suitable chemical composition, having an increase of 122,17% in ashes and 21,86 % in soluble sugars in relation to the crude grain. The amino acids levels in the concentrate were similar to those in the flour, however there were an increase of 42,64% in methionine concentration. The chemical score suggest that the primary limiting amino acids in the flour and in the concentrate were the total sulphur amino acids. The chemical composition of the flour and concentrate of Pigeon pea showed perspectives of its utilization as feed components for humans and animals.

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