STUDIES ON PREPARATION AND PROPERTIES OF PROTEIN PRODUCTS FROM SAFFLOWER SEED MEAL
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Date
2000
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Mahatma Phule Krishi Vidyapeeth, Rahuri.
Abstract
The present investigations were carried out to study the
composition of various safflower meals, to develop a kernel meal
treatment to obtain edible grade meal, free of bitterness with
improved colour and protein content. The protein concentrate and
protein isolate were also prepared and their recoveries, protein
content, functional and electrophoretic properties were investigated.
The removal of hulls and fat from the kernel meal were
found to increase the protein content from 9.6 to 38.8 per cent with a
decrease in fibre content from 26.4 to 5.4 per cent in the defatted
meal. The extraction of defatted meal with 100 per cent ethanol or isopropanol produced a meal with white appearance and bland taste
with about 68.0 per cent dry matter recovery and about 46 to 48.8 per
cent proteins.
Washing of the meal at pH 5.0 successively two times to
obtain a protein concentrate produced a product white in colour,
bland in taste with about 57.7 per cent dry matter recovery and 58.7
per cent protein. The solvent treated meal exhibited superior
functional properties such as protein solubility index, water and oil
absorptions to that of defatted meal or protein concentrate. The
isoelectric treatment of meal was found to adversely affect the
functional properties of protein concentrate.
Among the various solvents tested, SHMP at 0.2 per cent
was found to be the most suitable solvent for maximum protein
solubilization at neutral pH. Safflower protein exhibited Ip of 5.0,
although the precipitation of the protein was seen at 5.5 and 6.0. The
preparation of protein isolates showed the recovery of only 13 per
cent dry matter while that of proteins only 30 per cent. These
observations indicated that safflower proteins do not posses distinct
isoelectric pH. Hence, preparation of protein isolate by isoelectric
precipitation may not be convenient. Based on the dry matter
recovery, protein recovery and other technological convenience, the preparation of solvent-treated meal free of bitterness and colouring
matter seem to be more practicable than making protein concentrate
or isolate.
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