Extraction, Composition and Functional Properties of Pennycress (Thlaspi arvense L.) Press Cake Protein

Hojilla-Evangelista, Mila P.; Selling, Gordon W.; Berhow, Mark A.; Evangelista, Roque L.

doi:10.1007/s11746-015-2653-0

Cited by 25 publications

(33 citation statements)

References 29 publications

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“…In one study Sharma et al 5 , proteins of ten selected edible oilseeds were determined to have molecular mass range between around 3-200 kD. In a recent study 26 , electrophoresis of pennycress press cake proteins indicated nine bands resolving between 6.5 and 98 kD. Our results under reducing conditions concur with previous results.…”

Section: Protein Extraction and Solubilitysupporting

confidence: 87%

“…It was also indicated that the value increased with germination, fermentation, soaking and thermal treatments. In another study 26 , pennycress press cake proteins WHCs were measured, and indicated that saline extracted and acid precipitated samples were identical. Our results mostly agree with the literature indicating that poppyseed protein extracts can be utilized in foods comminuted meat products, bakery, food gels etc.…”

Section: Functional Propertiesmentioning

confidence: 98%

“…The poppyseed proteins from the de- achieved the maximum sesame protein extraction at pH 7-10 and in the presence of 0.6-1 M NaCI. Recently, HojillaEvangelista et al 26 compared alkaline solution pH 10 and saline procedure 0.1 M NaCI for protein extraction from pennycress press cake. The yields and protein purity values were 23-90 and 45-67 , respectively.…”

Section: Protein Extraction and Solubilitymentioning

confidence: 99%

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Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (Papaver somniferum L.) Press Cakes

Yılmaz

Emir

2016

J. Oleo Sci.

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Section: Protein Extraction and Solubilitysupporting

confidence: 87%

Section: Functional Propertiesmentioning

confidence: 98%

Section: Protein Extraction and Solubilitymentioning

confidence: 99%

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Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (Papaver somniferum L.) Press Cakes

Yılmaz

Emir

2016

J. Oleo Sci.

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“…The protein is composed of eight major polypeptides having molecular weights between 5 and 41 kDa, and minor polypeptides having molecular weights above 100 kDa. The remaining seed meal has been extracted using a variety of means to isolate the protein (Hojilla‐Evangelista et al, ; Hojilla‐Evangelista, Selling, Berhow, & Evangelista, , ; Selling et al, ). Recently, methods have been reported to produce pennycress protein isolate (PPI) having high purity (90–97% crude protein content) (Hojilla‐Evangelista et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…The remaining seed meal has been extracted using a variety of means to isolate the protein (Hojilla‐Evangelista et al, ; Hojilla‐Evangelista, Selling, Berhow, & Evangelista, , ; Selling et al, ). Recently, methods have been reported to produce pennycress protein isolate (PPI) having high purity (90–97% crude protein content) (Hojilla‐Evangelista et al, ). The PPI was shown to be free of sinigrin, which gives horseradish its pungent flavor/odor, and its presence may be detrimental to animal feed usage.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Properties of Solution Cast Films From Pennycress Protein Isolate

Selling

Hojilla-Evangelista

Hay

et al. 2018

J Americ Oil Chem Soc

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This research evaluated a value-added use of pennycress protein by producing films and determining their properties. Pennycress (Thlaspi arvense L.) grows over the winter months, and is harvested in the spring. Pennycress seeds have high oil content and are a good candidate for biodiesel production. In order to extract the most value from pennycress, all parts of the seed must be utilized. An improved pilot-plant method for extracting protein from pennycress was developed providing a pennycress protein isolate (PPI) in high yield and purity (92% crude protein). Formic acid was found to be a good solvent for PPI and was used to produce transparent colored films. Glycerol (GLY) was found to be a good plasticizer for PPI, and films having between 10 and 30% GLY were produced. Higher GLY content resulted in films with an increase in elongation (up to 194%) but reduced tensile strength (TS) (from 21.8 to 3.2 MPa). With increasing relative humidity (RH), TS decreased and elongation increased. The glass transition temperature and heat deflection temperature for select PPI films were between 75-115 and 93-117 C, respectively. The films had relatively low water vapor and oxygen permeability. The overall balance of properties suggests that PPI films may have value in film applications, especially in composites where exposure to moisture may be minimized.

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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

J Americ Oil Chem Soc

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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.

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Extraction, Composition and Functional Properties of Pennycress (Thlaspi arvense L.) Press Cake Protein

Abstract: 65-78 % loss of solubility). These results strongly demonstrate that higher purity pennycress press cake protein can be produced by either saline extraction or acid precipitation and have functional properties that are desirable for nonfood uses.

Cited by 25 publications

References 29 publications

Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (<i>Papaver somniferum</i> L.) Press Cakes

Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (<i>Papaver somniferum</i> L.) Press Cakes

Preparation and Properties of Solution Cast Films From Pennycress Protein Isolate

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

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