Characterization of proteins in Cuphea (PSR23) seeds

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Cuphea PSR23, a semi-domesticated, highcapric-acid hybrid from Cuphea viscosissima · Cuphea lanceolata, is being developed as a potential commercial alternative source of medium-chain fatty acids. The present study evaluated the effects of initial seed moisture and final moisture contents of cooked flaked seed on Cuphea's pressing characteristics and the quality of the extracted oil. Seeds with 9 and 12% initial moisture contents (MC) were flaked and cooked at different residence times to produce cooked seeds with MC of 3.0-5.5%. Cooked seeds were pressed using a laboratory screw press. Eighty and 84% oil were extracted from cooked seeds with 5.5 and 3.0% MC, respectively. The seeds with 9% initial MC exhibited lower pressing load increase (9.1 per 1% decrease in MC) than the seeds with 12% initial MC (16.4 per 1% decrease in MC). The pressing rate decreased by 3% as the cooked flaked seed MC decreased. The amount of foots in the oil increased from 3 to 6.6% and chlorophyll content increased from 200 to 260 ppm as cooked flaked seed MC decreased from 5.5 to 3.0%. FFA contents were 2.5% for all treatments MC studied. The phosphatide content increased as the cooked flaked seed MC decreased but the amounts were still within the levels of water-degummed oil.

Section: Screw Pressingmentioning

confidence: 99%

Full‐Press Oil Extraction of Cuphea (PSR23) Seeds

Evangelista

Cermak

2007

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“…The four major soluble protein classes (albumin, globulin, prolamin, and glutelin) were determined from 5.0 g of meal sample that was sequentially extracted with cold water, 0.5 M NaCl, 70% ethanol, and 0.1 M NaOH (Evangelista et al, 2006). After each solvent extraction step, the slurry was centrifuged (10,000 ×g , 21°C, 20 min) and the supernatant was collected, measured for volume, and then analyzed for protein content by using the Biuret colorimetric method with bovine serum albumin (BSA) as standards.…”

Section: Methodsmentioning

confidence: 99%

Extraction and properties of proteins in covercress™, new pennycress varieties developed as cover crop and alternative plant protein source

Hojilla-Evangelista

Evangelista

Selling

et al. 2022

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Pennycress (Thlaspi arvense L.) is a winter oilseed crop that also functions as cover crop, oil feedstock for biofuel, and novel plant-based protein. New pennycress specialty varieties were developed by conventional breeding techniques, but protein chemical and functional traits are still unknown. This research evaluated three new lines (black-seeded B3 and yellow-seeded TTG1/Y1126 and TT8) for protein extractability and functionality. Seeds were ground cryogenically and then hexane-defatted until residual oil content was 0.5%-0.7% dry basis, db. Protein in defatted seed meals was extracted using saline method (1: 10 wt/vol, 0.1 M NaCl, 2 h, 50 C). TT8 and Y1126 had greater protein recoveries (ca. 50%) than those of B3 (36%) and wild-type pennycress (WTP, 40%). TT8 produced higher purity protein isolate (94.3%) than did Y1126 (75.0%) and B3 (71.3%). TT8 and Y1126 protein band patterns were different from WTP and B3, reflecting varietal changes. The new varieties' protein extracts were more soluble than WTP protein in acidic pH, with TT8 showing the highest solubility (81%-93%). TT8, Y1126 and B3 foaming capacities (113-135 ml) were superior to those of WTP (101-107 ml). Emulsification properties (EAI 95-230 m 2 /g protein, ESI 13-24 min) were similar and increased with pH. B3, Y1126, and TT8 formed heat-induced gels at much lower concentration than did WTP (3% vs. 6%) and their water-holding capacities (pH 7) were two to fivefold greater. This work demonstrated that mutations in the TTG1 or TT8 gene in yellow-seeded lines resulted in improved protein recoveries and functionalities that are desirable in plant-based proteins. K E Y W O R D S emulsification, pennycress, protein extraction, protein foams, protein solubilityThis research was supported by the U.S. Department of Agriculture, Agricultural Research Service. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

“…Corn sampled at weeks 0, 8, 16, 24, and 40 were processed following the method of Evangelista, Wu, and Hojilla‐Evangelista () with minor modifications: Ground corn (20 g) was extracted with hexane (1 g 10 mL −1 , sample/hexane ratio) at 22°C and 150 rpm for 2 hours in a shaking incubator (Innova 42; Eppendorf, Enfield, CT, USA). Each sample was centrifuged at 3234 g (Model 5804R; Eppendorf, Enfield, CT, USA) for 15 min at 22°C and the supernatant fraction discarded.…”

Section: Methodsmentioning

confidence: 99%

Changes in Corn Protein Content During Storage and Their Relationship with Dry Grind Ethanol Production

Ramchandran

Hojilla-Evangelista

Moose

et al. 2018

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Changes in corn grain during storage can cause variations in dry grind ethanol yields. The first objective of this study was to determine the effects of postharvest storage on dry grind ethanol concentrations. Ethanol concentrations for corn stored under ambient and refrigerated conditions were measured every 4 weeks for 1 year. Ethanol concentrations had a decreasing trend for corn stored from 0 to 16 weeks and an increasing trend from week 16 to 24. These trends were similar for corn stored at refrigerated and ambient conditions. The effects of postharvest storage on soluble protein content and their relationship with ethanol concentration were also evaluated. Stored corn was sampled at weeks 0, 8, 16, 24, and 40. Soluble proteins were extracted using a sequential extraction procedure and expressed with respect to the total crude protein of corn, and the total values were not affected by storage temperature (ranging from −7 to 23 C). During 8 to 40 week storage at ambient and refrigerated temperature, the albumin content of corn decreased by 43.6% and 48.5% while the prolamin content increased by 37.9% and 43.0%, respectively. Ethanol yield at 72 hours of fermentation had no correlation with soluble protein content; however, ethanol yield at 24 hours correlated negatively with glutelin (r = −0.76) and positively with prolamin (r = +0.74) contents.Keywords Ethanol Á Dry grind process Á Corn Á Corn protein Á Soluble protein Á Storage J Am Oil Chem Soc (2018) 95: 923-932. J Am Oil Chem Soc (2018) 95: 923-932 924 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 923-932