Ultrasonic-assisted extraction of protein from rapeseed (Brassica napus L.) meal: Optimization of extraction conditions and structural characteristics of the protein
2017
Yagoub, A. A. | Ma, H. | Zhou, C.
Ultrasonic extraction efficiency to maximize yield of rapeseed meal protein (RSP) was testedby response surface methodology. Protein isolates were obtained by acid precipitation at pH 5.8and 3.6, pooled and the pH adjusted to 7. Protein isolate structure was screened by measuringfree sulfhydryl (SHF) and disulfide bond (SS) contents, hydrophobicity (S0), fluorescenceintensity, and Fourier transform infrared (FTIR). A high correlation of quadratic polynomialmathematical model was obtained. The optimal extraction conditions of RSP were: pH 11.71,time 41.48 min, and ultrasound power 40%. Power intensity of 0.228 W/cm2 was optimumfor high yield of RSP. The yield of protein extracted increased by 43.3% and nitrogen resolubilityby 18.13% over the conventional extraction (control). Changes in amino acids aftersonication were noticed. Compared with the control, sonication increased SS and decreasedSHF, hydrophobicity, and fluorescence intensity, and changes in FTIR spectra were also found,suggesting protein unfolding and aggregation. Sonication of RSP improves yield and changeconformation, providing a future functional protein in food and pharmaceutical systems
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