FEASIBILITY ASSESSMENT OF PROTEIN CONCENTRATE FROM TOMATO PROCESSING WASTES AND DETERMINATION OF ITS FUNCTIONAL PROPERTIES

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HADDAD KHODAPARAST M.H.; NIKZADE V.; PIRAIESHFAR B.

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:2 Page(s): 108-114

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Title

FEASIBILITY ASSESSMENT OF PROTEIN CONCENTRATE FROM TOMATO PROCESSING WASTES AND DETERMINATION OF ITS FUNCTIONAL PROPERTIES

Author(s)

HADDAD KHODAPARAST M.H. | NIKZADE V. | PIRAIESHFAR B. | Issue Writer Certificate

Keywords

TOMATO PROCESSING WASTESQ2

ALKALI EXTRACTIONQ3

ACID PRECIPITATIONQ3

MAXIMUM PROTEIN YIELDQ3

FUNCTIONAL PROPERTIESQ2

Abstract

To extract protein concentrate from TOMATO PROCESSING WASTES, the chemical composition of different parts of TOMATO PROCESSING WASTES including tomato processing waste meal, tomato seed meal, and tomato oil extracted seed meal were determined. Protein concentrates were prepared by ALKALI EXTRACTION and ACID PRECIPITATION. To propose the optimal condition for obtaining the MAXIMUM PROTEIN YIELD, we performed ALKALI EXTRACTION by using NaOH in 20-70c and 8-12 degrees of pH. Next, ACID PRECIPITATION was performed with HCl in 3.3-5.5 degrees of pH. After determining the protein concentration and dissolved protein mass in extract, the optimal condition was obtained at the room temperature (25-27c) and pH=12. The MAXIMUM PROTEIN YIELD of tomato processing waste, tomato seed, and tomato oil extracted seed was achieved in the pH of 3.9, 4.1, and 4.1, respectively. The effect of heat treatment during ACID PRECIPITATION on protein yield and two FUNCTIONAL PROPERTIES including water absorption and oil absorption capacities of protein concentrates were studied at the temperature over the range of 25-100c. Results showed that the highest protein precipitate is obtained at higher temperatures. Moreover, the most protein percentage of both tomato processing waste and tomato seed is given in the room temperature while that of tomato oil extracted seed is achieved at the temperature over the range of 70-85c. In addition, by increasing the temperature in ACID PRECIPITATION stage, the water and oil absorption of protein concentrates is increased.

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APA: Copy

HADDAD KHODAPARAST, M.H., NIKZADE, V., & PIRAIESHFAR, B.. (2011). FEASIBILITY ASSESSMENT OF PROTEIN CONCENTRATE FROM TOMATO PROCESSING WASTES AND DETERMINATION OF ITS FUNCTIONAL PROPERTIES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 108-114. SID. https://sid.ir/paper/143722/en

Vancouver: Copy

HADDAD KHODAPARAST M.H., NIKZADE V., PIRAIESHFAR B.. FEASIBILITY ASSESSMENT OF PROTEIN CONCENTRATE FROM TOMATO PROCESSING WASTES AND DETERMINATION OF ITS FUNCTIONAL PROPERTIES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):108-114. Available from: https://sid.ir/paper/143722/en

IEEE: Copy

M.H. HADDAD KHODAPARAST, V. NIKZADE, and B. PIRAIESHFAR, “FEASIBILITY ASSESSMENT OF PROTEIN CONCENTRATE FROM TOMATO PROCESSING WASTES AND DETERMINATION OF ITS FUNCTIONAL PROPERTIES,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 108–114, 2011, [Online]. Available: https://sid.ir/paper/143722/en

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