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Proteins from Crambe abyssinica oilseed. I. Isolation procedure
Author(s) -
Massoura E.,
Vereijken J. M.,
Kolster P.,
Derksen J. T. P.
Publication year - 1998
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-998-0048-1
Subject(s) - crambe , isoelectric point , chromatography , chemistry , protein purification , ultrafiltration (renal) , extraction (chemistry) , meal , isoelectric focusing , food science , botany , biochemistry , biology , enzyme
Crambe abyssinica is a promising new oil crop because of the specific properties of its oil. However, little information is available concerning the properties of the proteins, which constitute a major component of the seed. Therefore, a method for the isolation of proteins from Crambe seeds was developed. Protein extractability for whole and dehulled Crambe meal was studied as a function of pH. Highest extractability was obtained with dehulled meal at pH 11. Double extraction at this pH increased the extractability to about 66%. Protein precipitation from the above‐mentioned extract was studied as a function of pH with and without addition of a precipitating agent, i.e., carboxymethylcellulose (CMC). Addition of CMC resulted in a protein recovery of about 75% at pH 4.4. Without CMC, about half of the protein was recovered by isoelectric precipitation. The remaining soluble protein could be concentrated by ultrafiltration with a recovery of about 65%. The developed process, not including CMC addition, results in two protein fractions, i.e., an isoelectric precipitate (protein content 75%) and a retentate (protein content 87%), which together account for about 50% of the protein present in Crambe meal. Application of heat decreased protein extractability, but the protein contents of the resulting fractions were comparable to those from non‐heat‐treated meal.