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Isolation of Tomato Seed Meal Proteins with Salt Solutions
Author(s) -
LIADAKIS GEORGE N.,
TZIA CONSTANTINA,
OREOPOULOU VASSILIKI,
THOMOPOULOS CHRISTOS D.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15762.x
Subject(s) - salt (chemistry) , extraction (chemistry) , chemistry , response surface methodology , food science , yield (engineering) , protein isolate , central composite design , salt solution , meal , protein purification , chromatography , materials science , organic chemistry , metallurgy
Salt solutions were used in isolating tomato seed meal proteins. Na 2 SO 3 and NaCl solutions at different concentrations, and pH were included in a central composite design to find optimum conditions of protein isolation. The highest total protein yield was achieved with water extraction (no salt present). Salt extraction at pH 7.5 produced isolates with protein content of 93.4% (NaCl 5% w/v) and 77.1% (Na 2 SO 3 0.5% w/v). Observed values were in good agreement with predicted values. Isolates extracted with different salt solutions ranged from less soluble but very resistant to heat and Ca 2+ , to very surface active with functional properties comparable to commercial soy isolates.