Optimization of the protein concentration process from residual peanut oil-cake
| Autor: | M. F. Gayol, M. C. Pramparo, V. Nepote, H. Fernandez, N. R. Grosso |
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| Jazyk: | English<br />Spanish; Castilian |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Grasas y Aceites, Vol 64, Iss 5, Pp 489-496 (2013) |
| Druh dokumentu: | article |
| ISSN: | 0017-3495 1988-4214 |
| DOI: | 10.3989/gya.133112 |
| Popis: | The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 °C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl, 2 extraction stages of 30 min at 40 °C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue. |
| Databáze: | Directory of Open Access Journals |
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