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| Extraction and properties of protein from radish seed meal |
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| KeyWord:radish seed meal alkali-solution and acid-precipitation protein functional property |
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| Abstract: |
| Radish seed was defatted with n-hexane and radish seed meal was obtained. The protein was extracted from radish seed meal by alkali-solution and acid-precipitation, then the isoelectric point was measured. The effects of material-liquid ratio，alkali solution pH, extraction time and extraction temperature on the extraction rate of radish seed protein were studied to determine the optimal protein extraction conditions, and the functional properties of radish seed protein and soybean protein isolate were compared. The results showed that the solubility of radish seed protein was 84.9%,and it had high nutritional value. The optimal extraction conditions were obtained as follows: material-liquid ratio 1∶?20, alkali solution pH 9.0,extraction temperature 50?℃ and extraction time 120 min. Under these conditions, the extraction rate of radish seed protein was 52.3%. The radish seed protein had two isoelectric points: pH 4.5 and pH 0.5. The oil absorption ability of radish seed protein was 328.67%, the emulsifying ability and emulsion stability were similar to those of soybean protein isolate, while the foaming ability and foam stability were better than soybean protein isolate. |
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