Extraction Optimization, Functional and Thermal Properties of Protein from Cherimoya Seed as an Unexploited By-Product
Jose C. Orellana-Palacios, Milad Hadidi, Marwa Yassamine Boudechiche, Maria Lopez S. Ortega, Diego J. González-Serrano, Andrés Moreno +3 more
Foods
Abstract
Plant-based proteins are gaining in attraction compared with animal-based proteins due to their superior ethical profiles, growing concerns on the part of various organizations about animal health and welfare, and increased global greenhouse-gas emissions in meat production. In this study, the response surface methodology (RSM) using a Box-Behnken design (BBD) was applied to optimize the ultrasound-assisted alkaline extraction of cherimoya-seed proteins as valuable by-products. The effects of three pH, temperature, and time factors on the protein-extraction yield and protein content were investigated. The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and protein content (65.6%). An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultrasound-assisted alkaline extraction improved the thermal stability of the protein concentrate.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
ultrasound-assisted alkaline extraction optimized cherimoya-seed proteins
“The pH at 10.5 and temperature of 41.8 °C for 26.1 min were considered the optimal ultrasound-assisted alkaline-extraction conditions since they provided the maximum extraction yield (17.3%) and prote...”
ultrasound-assisted alkaline extraction improved thermal stability
“An established extraction technique was employed to enhance the cherimoya-seed protein yield, purity, and functional properties. A thermogravimetric analysis (TGA) of the samples showed that the ultra...”