Isolation of tomato seed meal proteins with salt solutions

 
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1998 (EN)
Isolation of tomato seed meal proteins with salt solutions (EN)

Liadakis, GN (EN)
Thomopoulos, CD (EN)
Tzia, C (EN)
Oreopoulou, V (EN)

N/A (EN)

Salt solutions were used in isolating tomato seed meal proteins. Na2SO3 and NaCl solutions at different concentrations, and pH were included in a central composite design to find optimum conditions of protein isolation. The highest total protein yield was achieved with water extraction (no salt present). Salt extraction at pH 7.5 produced isolates with protein content of 93.4% (NaCl 5% w/v) and 77.1% (Na2SO3 0.5% w/v). Observed values were in good agreement with predicted values. Isolates extracted with different salt solutions ranged from less soluble but very resistant to heat and Ca2+, to very surface active with functional properties comparable to commercial soy isolates. (EN)

journalArticle

Functional properties (EN)
EXTRACTION (EN)
SUCCINYLATION (EN)
Salt extraction (EN)
COTTONSEED FLOUR (EN)
Tomato seed (EN)
OPTIMIZATION (EN)
Optimization (EN)
Protein (EN)
FUNCTIONAL-PROPERTIES (EN)

Εθνικό Μετσόβιο Πολυτεχνείο (EL)
National Technical University of Athens (EN)

Journal of Food Science (EN)

1998


INST FOOD TECHNOLOGISTS (EN)



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