TY - JOUR
T1 - Optimisation of extraction conditions and thermal properties of protein from the Andean pseudocereal cañihua (Chenopodium pallidicaule Aellen)
AU - Betalleluz-Pallardel, Indira
AU - Inga, Marianela
AU - Mera, Lizbeth
AU - Pedreschi, Romina
AU - Campos, David
AU - Chirinos, Rosana
N1 - Publisher Copyright:
© 2017 Institute of Food Science and Technology
PY - 2017/4/1
Y1 - 2017/4/1
N2 - Response surface methodology (RSM) was used to optimise alkaline protein extraction from cañihua grain meal as to maximise protein extraction yield. Different factors (temperature, extraction time, solvent/meal ratio, pH and NaCl molar concentration) were screened, and their significant influence on the extracted protein yield was evaluated. The first four factors were selected and studied by RSM using a central composite design (CCD). The obtained model produced a satisfactory fitting of the results (R2 = 0.801). Optimal cañihua protein extraction conditions corresponded to a temperature of 21 °C, time extraction of 5 min, solvent/meal ratio of 37/1 (v/w) at pH 10 resulting in a protein yield of 80.4 ± 1.3%, which closely agree with the predicted value of 81.4%. Moreover, protein degradation was studied via differential scanning calorimetry (DSC) obtaining a denaturation temperature of 93.4 °C and an enthalpy value of 1.22 ± 0.05 J g−1. These results are interesting from a technological point to help in designing an optimal protein extraction process and cañihua food processing strategies.
AB - Response surface methodology (RSM) was used to optimise alkaline protein extraction from cañihua grain meal as to maximise protein extraction yield. Different factors (temperature, extraction time, solvent/meal ratio, pH and NaCl molar concentration) were screened, and their significant influence on the extracted protein yield was evaluated. The first four factors were selected and studied by RSM using a central composite design (CCD). The obtained model produced a satisfactory fitting of the results (R2 = 0.801). Optimal cañihua protein extraction conditions corresponded to a temperature of 21 °C, time extraction of 5 min, solvent/meal ratio of 37/1 (v/w) at pH 10 resulting in a protein yield of 80.4 ± 1.3%, which closely agree with the predicted value of 81.4%. Moreover, protein degradation was studied via differential scanning calorimetry (DSC) obtaining a denaturation temperature of 93.4 °C and an enthalpy value of 1.22 ± 0.05 J g−1. These results are interesting from a technological point to help in designing an optimal protein extraction process and cañihua food processing strategies.
KW - Cañihua
KW - denaturation temperature
KW - enthalpy
KW - protein extraction
KW - response surface methodology
UR - http://www.scopus.com/inward/record.url?scp=85013459403&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13368
DO - 10.1111/ijfs.13368
M3 - Article
AN - SCOPUS:85013459403
VL - 52
SP - 1026
EP - 1034
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 4
ER -