INVESTIGADORES
NEPOTE Valeria
artículos
Título:
Optimization of the protein concentration process from residual peanut oil-cake
Autor/es:
GAYOL MF; PRAMPARO MC; NEPOTE V; GROSSO NR
Revista:
GRASAS Y ACEITES
Editorial:
INST GRASA SUS DERIVADOS
Referencias:
Lugar: Sevilla; Año: 2013 vol. 64 p. 489 - 496
ISSN:
0017-3495
Resumen:
The objective of this study was to find the best process
conditions for preparing protein concentrate from residual
peanut oil-cake (POC). The study was carried out on
POC from industrial peanut oil extraction. Different protein
extraction and precipitation conditions were used: water/
flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCl
concentration (0 and 0.5 M), extraction time (30, 60 and 120
min), temperature (25, 40 and 60 °C), extraction stages (1,
2 and 3), and precipitation pH (4, 4.5 and 5). The extraction
and precipitation conditions which showed the highest protein
yield were 10:1 water/flour ratio, extraction at pH 9, no NaCl,
2 extraction stages of 30 min at 40 °C and precipitation at pH
4.5. Under these conditions, the peanut protein concentrate
(PC) contained 86.22% protein, while the initial POC had
38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it
adds value to an industry residue