PROCESS DEVELOPMENT FOR THE PRODUCTION OF PRECIPITATED PROTEIN ISOLATE FROM CANOLA MEALS

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GHODS VALI A.R.; VOSOUGHI M.; HADAD KHODAPARAST MOHAMMAD HOSSEIN; SHAHIDI F.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:1 Page(s): 1-13

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Title

PROCESS DEVELOPMENT FOR THE PRODUCTION OF PRECIPITATED PROTEIN ISOLATE FROM CANOLA MEALS

Author(s)

GHODS VALI A.R. | VOSOUGHI M. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | SHAHIDI F. | Issue Writer Certificate

Keywords

RAPESEED/CANOLAQ4

TWO-PHASE SOLVENT EXTRACTIONQ4

ALKALINE EXTRACTIONQ3

ISOELECTRIC PRECIPITATIONQ4

PRECIPITATED PROTEIN ISOLATEQ4

PHYTIC ACIDQ3

GLUCOSINOLATEQ2

Abstract

In the present study, the effect of variety and oil extraction method on the chemical composition (protein, GLUCOSINOLATE and PHYTIC ACID) of hexane-extracted and two-phase solvent (methanol-water/hexane) meals from double-zero canola varieties (Brassica napus, cv. Quantum, PF 7045.91 and Hyola 401) were investigated. The suitable conditions for the extraction of proteins and PHYTIC ACID as well as protein perceptibility of meals were determined. Two methods were applied to prepare of meals: Oil extraction with hexane or with methanol- water/hexane. The effect of oil extraction method on protein, GLUCOSINOLATE and PHYTIC ACID content of meals was investigated. ALKALINE EXTRACTION at pH between 9.5 and 12.0 and ISOELECTRIC PRECIPITATION at pH between 3.5 and 7.5, both of them in increments of 0.5 were examined. Variety and oil extraction method had reasonable significant effect (P<0.01) on protein and GLUCOSINOLATE content. The Two-phase method brought about an increase in the protein content (15%) and decrease in the GLUCOSINOLATE (50%). Although, it had no significant effect (P<0.05) on the PHYTIC ACID content. The optimum pH for protein extraction of all meals tested was 12.0. Oil extraction method had significant effect (P<0.01) on nitrogen solubility. The maximum yield of protein extraction was 60.7% (PF, Hexane-extracted meal). The PHYTIC ACID extractability at pH 12.0 was observed between 11.5 (PF, Single phase) and 16.2 (Hyola, Single and Two-phase). The effect of pH on protein precipitation was very significant (P<0.01). The maximum yield of protein precipitation was observed at pH-values between 4.5 and 5.5. Almost 60% of the proteins were recovered in two usable products: PRECIPITATED PROTEIN ISOLATE and the meal residue with about 35% protein, suitable for animal feed. The GLUCOSINOLATE content of PRECIPITATED PROTEIN ISOLATEs was below the detection limit (<0.2 mg/g). PRECIPITATED PROTEIN ISOLATEs had about 85% protein, and there was not significant differences (P<0.01) among them, although significant differences (P<0.01) was observed among their PHYTIC ACID content.

Cites

EVALUATION OF FUNCTIONAL PROPERTIES OF HEXANE AND TWO-PHASE-EXTRACTED MEALS FROM THREE CANOLA VARIETIES

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APA: Copy

GHODS VALI, A.R., VOSOUGHI, M., HADAD KHODAPARAST, MOHAMMAD HOSSEIN, & SHAHIDI, F.. (2005). PROCESS DEVELOPMENT FOR THE PRODUCTION OF PRECIPITATED PROTEIN ISOLATE FROM CANOLA MEALS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(1), 1-13. SID. https://sid.ir/paper/71517/en

Vancouver: Copy

GHODS VALI A.R., VOSOUGHI M., HADAD KHODAPARAST MOHAMMAD HOSSEIN, SHAHIDI F.. PROCESS DEVELOPMENT FOR THE PRODUCTION OF PRECIPITATED PROTEIN ISOLATE FROM CANOLA MEALS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(1):1-13. Available from: https://sid.ir/paper/71517/en

IEEE: Copy

A.R. GHODS VALI, M. VOSOUGHI, MOHAMMAD HOSSEIN HADAD KHODAPARAST, and F. SHAHIDI, “PROCESS DEVELOPMENT FOR THE PRODUCTION OF PRECIPITATED PROTEIN ISOLATE FROM CANOLA MEALS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 1, pp. 1–13, 2005, [Online]. Available: https://sid.ir/paper/71517/en

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