Functional properties of protein from Lesquerella fendleri seed and press cake from oil processing |
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| Authors: | Mila P Hojilla-Evangelista Roque L Evangelista |
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| Institution: | 1. Plant Polymer Research Unit, National Center for Agricultural Utilization Research (NCAUR), Agricultural Research Service (ARS), USDA, 1815 N. University St., Peoria, IL 61604, United States;2. New Crops and Processing Technology Unit, NCAUR, ARS, USDA, 1815 N. University St., Peoria, IL 61604, United States;1. Department of Chemical Engineering, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 40227, Taiwan, ROC;2. Department of Chemical Engineering, Hsiuping Institute of Technology, 11 Gongye Road, Dali City, Taichung County 41280, Taiwan, ROC;3. Biotechnology Center, National Chung Hsing University, Taichung 40227, Taiwan, ROC;1. School of Biological Sciences, Illinois State University, Campus Box 4120, Normal, IL 61790 USA;2. School of Agriculture, Western Illinois University, 1 University Circle, Macomb, IL 61455, USA;3. Department of Plant Biology, University of Minnesota, 1445 Gortner Avenue, 250 Biological Sciences Center, Saint Paul, MN 55108, USA;1. Department of Animal and Poultry Science, College of Agricultural and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N5A8, Canada;2. Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon, SK S7N0X2, Canada;3. Department of Animal Science, Tianjin Agricultural University, 22 Jinjin Road, Xiqing District, Tianjin 300384, China;1. Department of Neurology and Center for Neuroscience and Regeneration Research, Yale University School of Medicine, New Haven, CT, USA;2. Rehabilitation Research Center, Veterans Affairs Connecticut Healthcare System, West Haven, CT, USA;1. Plant Polymer Research Unit, National Center for Agricultural Utilization Research (NCAUR), USDA Agricultural Research Service (ARS), 1815 N. University St., Peoria, IL 61604, United States;2. Bio-Oils Research Unit, NCAUR, USDA ARS, 1815 N. University St., Peoria, IL 61604, United States |
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| Abstract: | This investigation determined the functional properties of protein in Lesquerella fendleri seed and press cake from oil processing. L. fendleri seeds were heat-treated at 82 °C (180 °F) during 120 min residence time in the seed conditioner, and then screw-pressed to extract the oil. Unprocessed ground, defatted lesquerella seeds and press cakes were analyzed for proximate composition and protein functional properties. Protein from unprocessed lesquerella seed showed the greatest solubility (≥60%) at pH 2 and 10 and was least soluble (25%) at pH 5.5–7. Unprocessed lesquerella protein also had high surface hydrophobicity index (So), as well as, excellent foaming capacity and stability, emulsifying properties, and water-holding capacity (WHC) at pH 7. Protein solubility profile of the press cake showed up to 50% reduction in soluble proteins at nearly all pH levels, indicating heat denaturation during cooking and screw-pressing. Foaming capacity of the press cake protein decreased slightly, but foam stability was completely lost. Press cake protein also had markedly reduced values for So, emulsifying properties and WHC, further confirming lesquerella protein’s sensitivity to heat treatment. |
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