Protein Extraction from Palm Kernel Meal

Arifin, Bastian; Bono, Awang; Farm, Yan Yan; Ling, Alison L.; Fui, S. Y.

doi:10.3923/jas.2009.2996.3004

Cited by 20 publications

(8 citation statements)

References 1 publication

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“…Palm kernel cake (PKC) protein isolate was produced according to the method as described by Arifin et al . [ 32 ] with minor modification. Briefly, PKC was defatted with petroleum ether, and solvent was removed by rotary evaporator.…”

Section: Methodsmentioning

confidence: 99%

Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

Zarei

Ebrahimpour

Hamid

et al. 2012

IJMS

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The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, antioxidant activity and degree of hydrolysis (DH) of each hydrolysate were evaluated using DPPH• radical scavenging activity and O -phthaldialdehyde spectrophotometric assay, respectively. The results revealed a strong correlation between DH and radical scavenging activity of the hydrolysates, where among these, protein hydrolysates produced by papain after 38 h hydrolysis exhibited the highest DH (91 ± 0.1%) and DPPH• radical scavenging activity (73.5 ± 0.25%) compared to the other hydrolysates. In addition, fractionation of the most effective (potent) hydrolysate by reverse phase high performance liquid chromatography indicated a direct association between hydrophobicity and radical scavenging activity of the hydrolysates. Isoelectric focusing tests also revealed that protein hydrolysates with basic and neutral isoelectric point (pI) have the highest radical scavenging activity, although few fractions in the acidic range also exhibited good antioxidant potential.

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Section: Methodsmentioning

confidence: 99%

Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

Zarei

Ebrahimpour

Hamid

et al. 2012

IJMS

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“…This decreasing trend is due to the abundance of the salt ions at higher salt concentration, which reduces the solubility of protein. 4 Globulins being the predominant protein in palm kernel meal, globulin isolate can be prepared by salt extraction method. The GI prepared by this method contains 85% protein content.…”

Section: Globulin Isolate (Gi)mentioning

confidence: 99%

“…There are only few reports on extraction of protein from palm kernel meal by methods like alkali extraction methods/enzyme assisted methods. 4,5 Though PKM contains a good amount of protein, there are not many reports on the potential of its usage as a protein source for human consumption.…”

Section: Introductionmentioning

confidence: 99%

In vitro human gastro-intestinal enzyme digestibility of globulin isolate from oil palm (Elaeis guineensis var. tenera) kernel meal and the bioactivity of the digest

et al. 2016

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“…In another study, PKC protein was extracted using the trypsin-assisted extraction method. The optimum condition was 50 °C, pH 9.5, PKC 1.1 g/ 100 ml and trypsin concentration 1.36 g/ 100 g which resulted in protein yield of 61.99 g/ 100 g [35].…”

Section: Ri C 2022mentioning

confidence: 99%

Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein

2022

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Palm kernel cake (PKC) is an abundant by-product of the palm oil industry. It is used as an ingredient in feed due to the high amount of protein and fiber content. In order to increase the value of PKC, the PKC protein can be extracted and may be able to be used as an alternative protein for plant-based food. This study aims to optimize the PKC protein extraction using the microwave-assisted extraction (MAE) method with a response surface methodology (RSM). MAE is a green extraction method due to less chemicals needed, less time and less energy consumption when compared to the traditional thermal extraction method. The experiment was designed by the Box-Behnken method with 3 factors; microwave power (A), extraction time (B) and solid-liquid ratio (C). The optimum condition was at the microwave power of 700.16 W, extraction time of 543.08 s and the solid-liquid ratio of 1:7.73 g PKC/ ml water resulting in a theoretical yield of protein extraction of 32.46%.

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Protein Extraction from Palm Kernel Meal

Cited by 20 publications

References 1 publication

Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

In vitro human gastro-intestinal enzyme digestibility of globulin isolate from oil palm (Elaeis guineensis var. tenera) kernel meal and the bioactivity of the digest

Optimization of Microwave-Assisted Extraction of Palm Kernel Cake Protein

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