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- Title
Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product.
- Authors
Orellana-Palacios, Jose C.; Hadidi, Milad; Boudechiche, Marwa Yassamine; Ortega, Maria Lopez S.; Gonzalez-Serrano, Diego J.; Moreno, Andres; Kowalczewski, Przemysław Łukasz; Bordiga, Matteo; Mousavi Khanegah, Amin
- Abstract
Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box–Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate.
- Subjects
THERMAL properties; RESPONSE surfaces (Statistics); EXTRACTION techniques; PROTEIN stability; PROTEINS; GREENHOUSE gases; SOLVENT extraction; GREENHOUSE gas analysis
- Publication
Foods, 2022, Vol 11, Issue 22, p3694
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods11223694