Utilization of wild apricot kernel press cake for extraction of protein isolate

Abstract

The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45-50% oil, 23.6-26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations.

Physico‐chemical properties, antioxidant activities and antihypertensive effects of walnut protein and its hydrolysate

“…Under the optimum extraction conditions, which were determined by using MATLAB software, the yield of WP from walnut meal was 721.8 ± 9.2 g kg −1 ( n = 5) and the content of protein was 878.2 g kg −1 . The results were higher than given in the previous report, in which the protein was extracted from the press cake . For the WPH, the yield of AWPH was 939.8 g kg −1 with DH of 32.24% and the yield of TWPH was 913.7 g kg −1 with DH of 17.33%.…”

Food Wastes as Valuable Sources of Bioactive Molecules

“…References Proteins Cereals Brewers' spent grain Ultrasonic-assisted extraction [17] Sequential extraction of proteins and arabinoxylans [18] Enzymatic-assisted extraction [19] Oil crops Rapeseed meal Ultrasound-assisted aqueous extraction [20] Sunflower meals Alkaline solubilization and acid precipitation [21] Hazelnuts meal Solvent extraction (water, acetone) [22] Canola meals Alkaline solubilization and acid precipitation (Isoelectric precipitation) [23,24] Electro-activated solutions (non-invasive extraction method) [25] Salt precipitation [24] Palm kernel cake Enzymatic hydrolysis [26] Fruits and vegetable Apricot kernel cake Alkaline solubilization and acid precipitation [27] Polysaccharides Cereals Brewers' spent grain Enzymatic hydrolysis [28] Sequential extraction of proteins and arabinoxylans [18] Acid hydrolysis [29] Fruits and vegetables Citrus peel and apple pomace Subcritical water extraction [30] Orange peel Microwave extraction [31] Lipids Cereals Brewers' spent grain Soxhlet extraction [32] Fruit and vegetables Grape seeds Pressurized carbon dioxide extraction with compressed carbon dioxide as solvent and ethanol as co-solvent [33] Supercritical fluid extraction [34] Polyphenols Cereals Brewers' spent grain Alkaline hydrolysis [35] Oil crops Rapeseed Ultrasound-assisted aqueous extraction [20] Olive by-products Continuous counter-current liquid-liquid extraction [36] Chemical (acid) hydrolysis [37] …”

“…In this case, before the alkaline extraction of proteins, a pre-step of detoxification is required in order to remove the HCN present in the kernel cake. The obtained isolates had a protein concentration of 68.8% and fairly good functional properties, especially water and oil absorption capacity and foaming properties [27].…”

“…The recovered proteins are successfully used for food fortification, especially in meat and milk products, infant formulae, bakery products and pasta products [20,22,27,59]. …”

Value addition of wild apricot fruits grown in North–West Himalayan regions-a review

“…and can be utilized for preparation of protein isolates/protein concentrates after detoxification. Sharma et al (2010b) reported that the dilution of press cake with water in 1:20 ration (w/v) followed by boiling for 60 min resulted in free flowing slurry with better yield and is recommended for detoxification of press cake. The maximum solubility (87 %) was observed during solubilization at pH 8 followed by coagulation of filtrate at pH 4 which gave highest protein isolate yield (24.3 %) with 71.3 % extraction efficiency.…”