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. 2013 Feb 13:2013:197201.
doi: 10.5402/2013/197201. eCollection 2013.

Sequentially Integrated Optimization of the Conditions to Obtain a High-Protein and Low-Antinutritional Factors Protein Isolate from Edible Jatropha curcas Seed Cake

Liliana León-López  1 , Gloria Dávila-Ortiz  1 , Cristian Jiménez-Martínez  1 , Humberto Hernández-Sánchez  1
Affiliations

Sequentially Integrated Optimization of the Conditions to Obtain a High-Protein and Low-Antinutritional Factors Protein Isolate from Edible Jatropha curcas Seed Cake

Liliana León-López et al. ISRN Biotechnol. .

Abstract

Jatropha curcas seed cake is a protein-rich byproduct of oil extraction which could be used to produce protein isolates. The purpose of this study was the optimization of the protein isolation process from the seed cake of an edible provenance of J. curcas by an alkaline extraction followed by isoelectric precipitation method via a sequentially integrated optimization approach. The influence of four different factors (solubilization pH, extraction temperature, NaCl addition, and precipitation pH) on the protein and antinutritional compounds content of the isolate was evaluated. The estimated optimal conditions were an extraction temperature of 20°C, a precipitation pH of 4, and an amount of NaCl in the extraction solution of 0.6 M for a predicted protein content of 93.3%. Under these conditions, it was possible to obtain experimentally a protein isolate with 93.21% of proteins, 316.5 mg 100 g(-1) of total phenolics, 2891.84 mg 100 g(-1) of phytates and 168 mg 100 g(-1) of saponins. The protein content of the this isolate was higher than the content reported by other authors.

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Figures

Figure 1
Figure 1
Surface plot of the protein content (%) of the protein isolate as affected by the process variables precipitation pH and extraction temperature (°C). NaCl concentration was set to 0.30 M.
Figure 2
Figure 2
Surface plot of the total phenolics content of the protein isolate as affected by the process variables precipitation pH and NaCl concentration (temperature = 40°C).
Figure 3
Figure 3
Surface plot of the phytate content of the protein isolate as affected by the process variables NaCl concentration and extraction temperature (precipitation pH = 4.5).
Figure 4
Figure 4
Surface plots of saponin content of protein isolates as affected by the process variables extraction temperature and precipitation pH (a) using water as extraction solution and (b) adding NaCl (0.6 M) to the solution.
See this image and copyright information in PMC

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