Production of Mustard Protein Isolates from Oriental Mustard Seed (Brassica juncea L.).
| dc.creator | Marnoch, Rebecca, | |
| dc.creator | Diosady, Levente L. | |
| dc.creator | Department of Chemical enggineering and Applied Chemistry, University of Toronto, Toronto, Ontario, Canada. | |
| dc.description | A membrane-based process to produce protein isolates from seeds of oriental mustard (Brassica juncea) was developed by modifying a method originally developed for rapeseed. The optimized process consisted of extraction at pH 11, ultrafiltration with concentration factor 4, diafiltration with dia-volume 3, and precipitation at pH 5. The process, based on defatted oriental mustard seed containing 45-50 percent protein, recovered 81 percent of the protein in useful products: 47.3 percent in precipitated protein isolate (PPI), 3.8 percent in soluble protein isolate (SPI), and 13 percent in meal residue. Mass yields were 21.9 percent in PPI, 2.8 percent in SPI, and 38.4 percent in meal residue. The losses in the system included ~10 percent loss of nonprotein nitrogen, and 9 percent into permeate and transfer losses. The PPI compared favorably with soy protein isolate in typical meat products in terms of color, texture, and flavor. The work confirms that oriental mustard is a potentially useful source of edible protein. | |
| dc.description | A membrane-based process to produce protein isolates from seeds of oriental mustard (Brassica juncea) was developed by modifying a method originally developed for rapeseed. The optimized process consisted of extraction at pH 11, ultrafiltration with concentration factor 4, diafiltration with dia-volume 3, and precipitation at pH 5. The process, based on defatted oriental mustard seed containing 45-50 percent protein, recovered 81 percent of the protein in useful products: 47.3 percent in precipitated protein isolate (PPI), 3.8 percent in soluble protein isolate (SPI), and 13 percent in meal residue. Mass yields were 21.9 percent in PPI, 2.8 percent in SPI, and 38.4 percent in meal residue. The losses in the system included ~10 percent loss of nonprotein nitrogen, and 9 percent into permeate and transfer losses. The PPI compared favorably with soy protein isolate in typical meat products in terms of color, texture, and flavor. The work confirms that oriental mustard is a potentially useful source of edible protein. | |
| dc.identifier.url | https://catalogo.fedepalma.org/cgi-bin/koha/opac-detail.pl?biblionumber=25664 | |
| dc.language | en | |
| dc.relation | ||
| dc.subject | Membrana. | |
| dc.subject | Proteínas vegetales. | |
| dc.title | Production of Mustard Protein Isolates from Oriental Mustard Seed (Brassica juncea L.). | |
| dc.type | text |