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Extraction of proteins from pennycress seeds and press cake

Author:
Selling, Gordon W., Hojilla-Evangelista, Mila P., Evangelista, Roque L., Isbell, Terry, Price, Neil, Doll, Kenneth M.
Source:
Industrial crops and products 2013 v.41 pp. 113
ISSN:
0926-6690
Subject:
Thlaspi, acetic acid, alanine, amino acid composition, calorimetry, carbohydrates, energy content, ethanol, glutamic acid, glycine (amino acid), heat treatment, infrared spectroscopy, oilseed cakes, plant fats and oils, plant proteins, protein content, seed extracts, sodium chloride, sodium hydroxide
Abstract:
In order to more fully utilize pennycress, a potentially viable bio-diesel source, the proteinaceous components were extracted from pennycress seeds and press cake. The amino acid composition of the proteins present in pennycress was typical for proteins derived from plants, with glycine, glutamic acid and alanine being prevalent. Water, 0.5M sodium chloride, 60% acetic acid, 0.1M sodium hydroxide and ethanol were used in sequential order to remove the protein from pennycress seeds and press cake and determine the various soluble protein fractions. Extraction temperature was varied from 5 to 77°C. The highest yield of material (35%) was obtained by extracting pennycress seeds with water at 77°C. However, this material had only moderate levels of protein (25%) with the remainder being carbohydrates and oil (as determined by infrared spectroscopy). The use of 0.5M sodium chloride to remove protein from press cake at 5°C produced material with the highest protein content (83%), but extraction yield was 25%. When extractions were carried out at 77°C, oil typically began to be a major impurity in the protein. Using bomb calorimetry, the material remaining after extraction was found to have some value as a fuel source.
Agid:
54493
Handle:
10113/54493