Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions.
Gerzhova, A., Mondor, M., Benali, M., and Aider, M. (2016). "Study of total dry matter and protein extraction from canola meal as affected by the pH, salt addition and use of zeta-potential/turbidimetry analysis to optimize the extraction conditions.", Food Chemistry, 201, pp. 243-252. doi : 10.1016/j.foodchem.2016.01.074 Access to full text
Total dry matter and proteins were differentially and preferentially extracted from canola meal (CM) under different conditions. The effect of the extraction medium pH, CM concentration and salt concentrations were found to have different influences on the extractability of total dry matter and proteins from CM. The pH of the extracting medium had the most significant effect. The maximal total dry matter (42.8 ± 1.18%) extractability was obtained with 5% CM at pH 12 without salt addition, whereas the maximal for total protein (58.12 ± 1.47%) was obtained with 15% CM under the same conditions. The minimal extractability for the dry matter (26.63 ± 0.67%) was obtained with 5% CM at pH 10 without salt added and the minimal protein extractability was observed in a 10% CM at pH 10, in 0.01 NaCl. Turbidity and ζ-potential measurements indicated that pH 5 was the optimum condition for the highest protein extraction yield. SDS–PAGE analysis showed that salt addition contributes to higher solubility of canola proteins specifically cruciferin fraction, although it reduces napin extraction.
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