Production of mustard protein isolates from oriental mustard seed (Brassica juncea L.)

Abstract

A membrane-based process to produce protein isolates from seeds of oriental mustard (Brassica juncea) was developed by modifying a method originally developed for rapeseed. The optimized process consisted of extraction at pH 11, ultrafiltration with concentration factor 4, diafiltration with diavolume 3, and precipitation at pH 5. The process, based on defatted oriental mustard seed containing 45-50% protein, recovered 81% of the protein in useful products: 47.3% in precipitated protein isolate (PPI), 3.8% in soluble protein isolate (SPI), and 13% in meal residue. Mass yields were 21.9% in PPI, 2.8% in SPI, and 38.4% in meal residue. The losses in the system included ~10% loss of nonprotein nitrogen, and <9% into permeate and transfer losses. The PPI compared favorably with soy protein isolate in typical meat products in terms of color, texture, and flavor. The work confirms that oriental mustard is a potentially useful source of edible protein.Paper no. J11090 in JAOCS 83, 65-69 (January 2006).

Protein concentrate fromJatropha curcasscrew‐pressed seed cake and toxic and antinutritional factors in protein concentrate

“…A higher DM yield of 219 g kg −1 has been recorded for mustard seeds 14. The lower DM yield for Jatropha seed cake observed in this study is due to the presence of 600 g kg −1 of shells in the screw‐pressed seed cake used.…”

Application of ultra performance liquid chromatography-photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method for the characterization of phenolic compounds of Lepidium sativum L. sprouts

“…Sinapine is more stable in negative ESI mode which is why an ESI-MS/MS analysis was performed in positive mode to verify ion breakdown. In positive mode of ions, the breakdown into fragments of ethyl ester of sinapic acid (loss of trimethyl amine) [29] and into fragments of sinapic acid (loss of H 2 O and CH 3 OH) was observed at m/z 207.0647 and 175.0392. The molecular mass for sinapine calculated by MS is the same as reported by Harbaum et al [22].…”

Determination of Proximate Composition and Amino Acid Profile of Jackfruit Seed and Utilization of Its Seed Flour for Development of Protein Enriched Supplementary Food

“…The extraction rate is found 63.71%, 67.45%, 89.94%, 78.25%, 75.07% for pH value 7.00, 8.00, 10.00, 11.00 & 12.00 respectively. Denaturation of proteinat excess alkaline condition could be the probable cause of the decrease of protein extractability [39]. The isoelectric point at which the extracted protein precipitated was found pH-1.63.…”