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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVED UTILIZATION OF PROTEINACEOUS CROP CO-PRODUCTS AND RESIDUES

Location: Plant Polymer Research

Title: Composition and functional properties of protein recovered from pennycreess (Thlaspi arvense) press cake

Authors
item Hojilla-Evangelista, Milagros
item Selling, Gordon
item Evangelista, Roque

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 27, 2014
Publication Date: May 7, 2014
Citation: Hojilla-Evangelista, M.P., Selling, G.W., Evangelista, R.L. 2014. Composition and functional properties of protein recovered from pennycreess (Thlaspi arvense) press cake. [abstract]. American Oil Chemists' Society.

Technical Abstract: Pennycress (Thlaspi arvense L.) seed oil is being considered as alternative feedstock for biodiesel production. If the pennycress-based biodiesel venture is successful, then the seed protein (more than 20% content) could become a major co-product of the process. This study compared two methods for extracting the press cake protein and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali solubilization-acid precipitation (AP) method or saline-based (SE) procedure (0.1M NaCl at 50°C). We recovered twice as much freeze-dried product with SE but the AP extract had substantially higher protein content (90% versus 63% for SE). SDS-PAGE showed seven major bands that resolved at MW less than 45 kDa. Amino acid profiles for both protein extracts showed superior nutritional quality than soybean and rapeseed meal. Protein extracts from both methods had greater than 90% soluble proteins at pH 2 and 10, but the SE extract was markedly more soluble at pH 4-8.5 than the AP isolate (76-90% versus 4-80% soluble protein). Pennycress press cake proteins also showed excellent emulsification and remarkable foaming abilities under acidic, neutral, and alkaline conditions.

Last Modified: 12/19/2014
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