Physicochemical and functional properties of protein isolate obtained from cottonseed meal

Ma, Minglin; Ren, Yanjing; Xie, Wei; Zhou, Dayun; Tang, Shuangshuang; Kuang, Meng; Wang, Yanqin; Du, Shuang‐kui

doi:10.1016/j.foodchem.2017.08.030

Cited by 127 publications

(99 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Above pH 6.5, all vegetable proteins have solubilities of > 70% (Bora, ) as was observed in this research. The trend of the results agreed with that obtained by Ma et al () for cottonseed meal protein isolate.…”

Section: Resultssupporting

confidence: 91%

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Dabbour

et al. 2018

J Food Process Engineering

107

View full text Add to dashboard Cite

This research aimed at improving the protein extraction process from sunflower meal using the Box‐Behnken design to get the optimal ultrasonic extraction conditions, based on yield of protein and consumed energy. The optimal extraction points were observed at power density (220 W/L), temperature (45 °C) and extraction time (15 min). Under optimum UAE conditions, the measured yield of protein and energy consumed values were 54.26% and 0.13 kW hr, respectively. The observed values for these responses were found to be comparable to the predicted values created by the mathematical models. Functional and physicochemical characteristics of protein isolate were estimated at the optimal points. The protein content, particle size, bulk density and water and oil holding capacities were 934.92 g/kgd.b, 627.6 nm, 0.372 g/mL, 0.985 gwater/gprotein and 2.06 goil/gprotein, respectively. The highest solubility, emulsifying activity (EA) and emulsion stability (ES) were 74.59, 52.45, and 50.45% respectively and were obtained at pH 9.0. Practical applications This study provides significant information on ultrasound energy consumption, yield of protein, physicochemical characteristics and functional properties of the sunflower meal protein isolate to the food systems. Additionally, sunflower protein isolate yielded by dual‐frequency ultrasound is recommended for use in food formulations including salad dressing and meat products.

show abstract

Section: Resultssupporting

confidence: 91%

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Dabbour

et al. 2018

J Food Process Engineering

107

View full text Add to dashboard Cite

show abstract

“…Above pH 6.5, all vegetable proteins have solubilities of >70% [16] as was observed in this research. The trend of the results agreed with that obtained by [17] for cottonseed meal protein isolate.…”

Section: Protein Solubilitysupporting

confidence: 87%

Extraction Methods and Functional Properties of Protein from <i>Arthospira platensis</i> for Bioavailability of Algal Proteins

Mahali¹,

Sibi²

2019

IJPC

View full text Add to dashboard Cite

Protein is one of the main nutrients that will be in short supply in the future. Alternative protein sources and production methods are required to fulfil the demand of protein requirements. Proteins from microalgae represent potential raw materials for the generation of protein based food ingredients. Arthospira platensis harbors high protein concentrations and one of the most important factors influencing successful extraction of protein is accessibility of the protein molecules. Process optimization and statistical analysis is necessary to maximize protein extraction. This study attempts to evaluate and compare various methods for their reliability in extracting microalgal proteins. Five different extraction methods namely alkali, enzymatic, thermal, microwave assisted and ultrasonic extraction were performed to obtain protein from A. platensis. Functional properties of the protein isolates were determined at various pH levels. Highest protein yield of 84% was obtained in ultrasound extraction. The lowest solubility of protein was found at pH 5.0 (0.27%) and highest solubility of protein was obtained at pH 9.0 (74.90%). Water holding capacity of protein isolates of S. platensis was in the range of 0.902-1.341 g water /g protein. The foaming capacity ranged from 19.37 to 41.28%, with the lowest and maximum values obtained at pH 5.0 and 3.0, respectively. Maximum value of foam stability at pH 5.0 was 31.24% and this subsequently decreased when the pH increased. The results revealed that both microwave assisted and ultrasound extraction methods were found suitable to make bioavailability of algal proteins from Arthospira platensis.

show abstract

“…Most of the initial triadimenol residues in rapeseed samples were redistributed in rapeseed oil. Generally speaking, the household oil processing methods influenced the physicochemical properties of squeezing products . Cold‐pressed oil retains natural characteristics without the adverse effects of high‐temperature oil production.…”

Section: Resultsmentioning

confidence: 99%

“…Generally speaking, the household oil processing methods influenced the physicochemical properties of squeezing products. 44,45 Cold-pressed oil retains natural characteristics without the adverse effects of high-temperature oil production. However, hot-pressed oil gives rise to a series of changes such as the destruction of oil cells, protein denaturation, and a reduction in the viscosity of oil.…”

Section: Rapeseedmentioning

confidence: 99%

Degradation of triadimefon and residue levels of metabolite triadimenol: tracing rapeseed from harvesting and storage to household oil processing

Jing²,

Qian³

et al. 2018

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Physicochemical and functional properties of protein isolate obtained from cottonseed meal

Cited by 127 publications

References 35 publications

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Extraction Methods and Functional Properties of Protein from <i>Arthospira platensis</i> for Bioavailability of Algal Proteins

Degradation of triadimefon and residue levels of metabolite triadimenol: tracing rapeseed from harvesting and storage to household oil processing

Contact Info

Product

Resources

About

Physicochemical and functional properties of protein isolate obtained from cottonseed meal

Cited by 127 publications

References 35 publications

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

Extraction Methods and Functional Properties of Protein from &lt;i&gt;Arthospira platensis&lt;/i&gt; for Bioavailability of Algal Proteins

Degradation of triadimefon and residue levels of metabolite triadimenol: tracing rapeseed from harvesting and storage to household oil processing

Contact Info

Product

Resources

About

Extraction Methods and Functional Properties of Protein from <i>Arthospira platensis</i> for Bioavailability of Algal Proteins