Influence of extraction methods on functional properties of protein concentrates prepared from <scp>S</scp>outh <scp>A</scp>frican bambara groundnut landraces

Arise, Abimbola K.; Amonsou, Eric O.; Ijabadeniyi, Oluwatosin Ademola

doi:10.1111/ijfs.12746

Cited by 60 publications

(51 citation statements)

References 29 publications

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“…Boye et al (2010) described that the level of protein yield is a function of the extraction method. The percentage protein yield obtained in this study was lower than 52% protein yield obtained for South African bambara groundnut landraces by Arise et al (2015) using the acid-induced precipitation method of extraction. However, characterization studies on C. lanatus seed proteins have shown that globulins, which are salt-soluble proteins (Wani et al 2010), represented the major fraction ranging between 57 and 67% (Singh, Matta 2010).…”

Section: Discussioncontrasting

confidence: 76%

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In vitro antioxidant and α-amylase inhibitory properties of watermelon seed protein hydrolysates

Arise¹

2016

EEB

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Proteins from watermelon (Citrullus lanatus L.) seed were isolated using acid-induced precipitation method and then hydrolysed using pepsin, trypsin and alcalase. The hydrolysates were investigated for in vitro antioxidant and α-amylase inhibitory properties. The yield of peptic hydrolysis (68.9 ± 1.0%) was significantly higher than of tryptic (41.4 ± 1.1%) and alcalase (38.5 ± 0.5%) hydrolysis. Peptic hydrolysate showed the highest radical-scavenging ability whereas tryptic hydrolysate gave the highest reducing ability. In a concentrationdependent manner, the hydrolysates demonstrated potent α-amylase inhibitory ability with alcalase and tryptic hydrolysates exhibiting 86.0 ± 3.9 and 83.0 ± 3.5% α-amylase inhibition respectively (IC 50 0.149 to 0.234 mg mL -1). Kinetic analysis revealed that the three enzyme hydrolysates inhibited α-amylase activity via a non-competitive inhibition mechanism. The results therefore indicate that these multidirectional bioactivities of watermelon seed protein hydrolysates may serve as useful tools in the formulation of antidiabetic agents.

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Section: Discussioncontrasting

confidence: 76%

“…The precipitate was washed with distilled water, adjusted to pH 7.0 using 1 M NaOH, freeze-dried and the protein isolate termed CSPI was refrigerated until required for further analysis. Protein yield was determined as described by Arise et al (2015) using the formula below:…”

Section: Methodsmentioning

confidence: 99%

In vitro antioxidant and α-amylase inhibitory properties of watermelon seed protein hydrolysates

Arise¹

2016

EEB

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“…The water absorption capacity of KPC and KPI was within the range of bambara groundnut protein concentrates (1.40–2.20 mL/g) described by Arise et al . () and higher than that of defatted kariya flour (1.24 mL/g) as described by Adebayo et al . ().…”

Section: Resultssupporting

confidence: 48%

Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

Adiamo

Gbadamosi

2015

Journal of Food Processing and Preservation

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ABSTRACT/g) and foam capacity (KPC, 15.00%; KPI, 3.00%). Foaming and emulsifying properties were improved at alkaline pH and higher salt concentration. In conclusion, the high water absorption capacity, gelling ability and in vitro protein digestibility exhibited by kariya protein products could make them useful ingredients in food applications. PRACTICAL APPLICATIONSThe study provides information about the properties of proteins produced from kariya seeds (an underutilized oilseed). From the results, high protein content can be produced from kariya seeds by producing concentrates and isolates from it and this could be used in food fortification. Also, the results obtained revealed that kariya protein concentrates and isolates have high functional properties and in vitro protein digestibility and therefore can serve as ingredients in food formulations.

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“…Concerning the instrumental color, it can be observed that the oil extraction process leads to an increase of L Ã value, which indicates that DM4 present a lighter color when compared to MPC. Conversely, protein concentrates have a darker color, which is in agreement with the reported by Sharma et al [20] Arise et al [56] suggest that differences in the protein concentrate color are influenced by the extraction method employed and the changes in pH during the protein extraction process.…”

Section: Macadamia Protein Concentratessupporting

confidence: 90%

Macadamia Oil Extraction With Alcoholic Solvents: Yield and Composition of Macadamia Oil and Production of Protein Concentrates From Defatted Meal

Navarro

Rodrigues

2018

Euro J Lipid Sci & Tech

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The aim of this study is to evaluate the performance of ethanol and isopropanol in the extraction of macadamia oil and the production of protein concentrates from the defatted meal. Partially defatted macadamia cake is submitted to batch extractions in one stage of contact at 60, 75, and 90 °C, while the sequential extraction trials considering four stages are performed at 75 °C. Oil extraction yield is influenced by the solvent type, temperature, and pre‐treatment of the material. Absolute isopropanol at 90 °C enables to extract 66% of the oil while in the sequential configuration, oil yield up to 96% is attained after four stages. The retention of the solution adhered to the fiber (liquid holdup, LH) is affected by the type of solvent and characteristics of the raw material, being obtained LH values higher than 2. The oil extraction conditions affect negatively on the nitrogen solubility index of the defatted meal. The solvents in absolute degree impact less on the solubility of the proteins, enabling the production of macadamia protein concentrates (protein content of 70%) with functional properties suitable for using in the food industry. Practical Applications: This study is useful to oilseed processors and researchers because it addresses the issue of using macadamia cake as raw material to oil extraction with alcoholic solvents, ethanol, and isopropanol, which are less flammable and toxic than hexane. In addition, it is evaluated the effect of process variables on the oil yield, liquid holdup, and characteristics of the extraction products (oil and defatted meal). The results of this work could help to develop macadamia oil extraction process safe for the workers of oil industry and consumers and, simultaneously, to enable the use of by‐products (defatted meal) in the protein concentrates production. Macadamia oil extraction, from partially defatted macadamia cake, is carried out using ethanol and isopropanol (absolute and hydrated) as solvents. The products of macadamia oil extraction are characterized, thus the extracted oils show typical fatty acid composition and the defatted meal presented higher protein content than raw material. Therefore, from these defatted meals are produced macadamia protein concentrates, which show good functional properties to be used as food ingredients.

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Influence of extraction methods on functional properties of protein concentrates prepared from South African bambara groundnut landraces

Cited by 60 publications

References 29 publications

In vitro antioxidant and α-amylase inhibitory properties of watermelon seed protein hydrolysates

In vitro antioxidant and α-amylase inhibitory properties of watermelon seed protein hydrolysates

Functional Properties and Protein Digestibility of Protein Concentrates and Isolates Produced from Kariya (H ildergadia bateri ) Seed

Macadamia Oil Extraction With Alcoholic Solvents: Yield and Composition of Macadamia Oil and Production of Protein Concentrates From Defatted Meal

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