ISOLATION, CHARACTERIZATION AND APPLICATION OF PROTEIN ISOLATES FROM APRICOT PRESS CAKE
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Date
2019-01
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UHF, NAUNI
Abstract
ABSTRACT
The present study entitled “Isolation, characterization and application of protein isolates from apricot
press cake” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar
University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Apricot kernel press cake comprises of
higher nutritional, minerals, amino acids content and good functional properties. It can be successfully used for
extraction of protein isolate by isoelectric precipitation method. Response surface methodology (RSM) was used to
optimize the extraction conditions of protein isolate from the apricot kernel press cake. The independent variables
were temperature (20, 35 and 500C) and pH (9.00, 10.00 and 12.00) with responses yield, soluble protein and crude
protein. 200C temperature and 10 pH was optimized on the basis of RSM desirability with 36.52 per cent yield,
14.25 per cent soluble protein and 90.15 per cent crude protein. The apricot kernel press cake protein isolate had
good physicochemical and functional properties (water and oil absorption capacity). The apricot kernel protein
isolate showed good FTIR spectra and SEM image indicated the presence of starch and protein molecules in the
sample. Similarly SDS-PAGE showed the presence of different protein fractions (Globulin, glutelin, albumin and
prolamin) present in the protein isolate and among them globulin fraction was dominant fraction (433.10 ± 20.25
g/kg protein), followed by albumin fraction (286.20 ± 15.60 g/kg protein). Protein isolate was observed free from
hydrogen cyanide (HCN). Phytic acid and tannins were reduced with the heating at 1000C for 30 minutes. Apricot
kernel press cake protein isolate was found with all essential amino acids. Hence process for the utilization of
protein isolate for the development of gluten free pasta was optimized. Rice was taken as base for the development
of pasta with protein isolate. The protein isolate concentration (5%) was optimized by cooking quality (cooking
time, weight increased, cooking loss, texture analysis and sensory quality). 5 percent protein enriched gluten free
pasta was observed with 82.65 per cent protein digestibility, found to be enhanced (5%) with protein isolate
supplementation. Study concluded that incorporation or addition of protein isolate for the development of different
food products seems to be a profitable venture for utilizing the waste and boosting the income of the farmers, apart
from providing many health benefits to the populatio
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