Japanese quince seed protein extraction using different defatting methods
2023
Lazdina, Danija | Ciprovica, Inga | Seglina, Dalija
Seeds, including those of Rosaceae fruits, are most commonly processed for oil production; however, the press-cake can be a valuable source of proteins. The aim of the research was to evaluate Japanese quince (Chaenomeles japonica), a relatively uncommon fruit crop, and seeds as a source of functional protein after oil extraction. Protein was extracted under alkaline conditions after a variety of defatting methods (CP: cold-pressing, SFE: supercritical fluid extraction, CP with subsequent SFE, and solvent extraction using hexane) as well as from undefatted seeds, after which the protein pellets were lyophilized. Protein content was determined using the Kjeldahl method (Nalmond = 5.18), fat content (solvent extraction oil yield expressed as fat content in the sample) was determined as well in undefatted and defatted seed flour. Significant differences between differently defatted samples were observed in protein yield, purity, and recovery. Unprocessed seed fat content was 11.75 ± 0.13%, while in the defatted samples: 6.40 ± 0.06% (CP), 5.32 ± 0.15% (SFE) and 0.90 ± 0.47% (CP-SFE), hexane-defatted samples were defatted fully. Protein content in unprocessed seeds was 19.86 ± 0.08%, protein content in protein extracts ranged from 66.18 ± 0.8% in CP to 84.02 ± 0.04% in SFE flour. The protein extract yield was highest in hexane-defatted samples (12.54 ± 0.13%) and lowest in CP-SFE flour (11.08 ± 0.20%). Defatting improved the protein extract purity, but did not have a significant positive effect on protein extract yield. Defatting also improved protein recovery.
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出版者 LBTU