Effects of cooking and screw-pressing on functional properties of protein in milkweed (Asclepias spp.) seed meals and press cakes |
| |
| Authors: | Mila P. Hojilla-Evangelista Roque L. Evangelista |
| |
| Affiliation: | 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. New Crops and Processing Technology Research Unit, NCAUR, USDA ARS, 1815 N. University St., Peoria, IL 61604, United States;1. Department of Animal and Poultry Science, College of Agricultural and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;2. Tianjin Agricultural University, 22 Jinjin Road, Xiqing District, Tianjin 300384, China;1. Department of Biological Science, Faculty of Science, Shizuoka University, 422-8529 Shizuoka, Japan;2. Division of Global Research Leaders, Shizuoka University, 422-8529 Shizuoka, Japan;3. Department of Bioscience, Graduate School of Science and Technology, Shizuoka University, 422-8529 Shizuoka, Japan;1. Department of Animal and Poultry Science, College of Agricultural and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;2. College of Animal Science and Animal Veterinary, Tianjin Agricultural University, 22 Jinjin Road, Tianjin 300384, China;1. Carbohydrate and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147 002, Punjab, India;2. Chembiotech Laboratories, Advanced Science & Technology Institute, Kyrewood House, Tenbury Wells, Worcestershire, WR1 8SG, UK;1. Institute of Animal Nutrition, University of Hohenheim, Emil-Wolff-Strasse 10, 70599 Stuttgart, Germany;2. Evonik Industries AG, Rodenbacher Chaussee 4, 63457 Hanau, Germany;3. Thuringian State Institute of Agriculture, Naumburger Strasse 98, 07743 Jena, Germany;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China |
| |
| Abstract: | This study determined the effects of oil processing conditions on functional properties of milkweed seed proteins to evaluate their potential for value-added uses. Flaked milkweed seeds were cooked at 82 °C (180 °F) for 30, 60 or 90 min in the seed conditioner, and then screw-pressed to extract the oil. Proximate composition and protein functional properties of cooked flakes and press cakes were determined and compared with those of unprocessed ground, defatted milkweed seeds. Milkweed seed protein was most soluble at the pH range of 7–10, had excellent emulsifying properties, and produced substantial but highly unstable foams. Heat applied during seed cooking and screw-pressing did not reduce protein solubility and improved emulsifying, foaming, and water-holding capacities. Emulsifying capacity was much higher at pH 10 than at pH 7. These results showed that the protein in both the milkweed seed and its press cake from oil processing has useful functional properties that could be utilized in applications such as paint emulsifier and adhesive extender. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
