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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #380946
Research Project: New and Improved Co-Products from Specialty Crops

Location: Plant Polymer Research

Title: Extraction and properties of covercress, a new pennycress-derived cover crop and plant protein source

Author
item Hojilla-Evangelista, Milagros - Mila
item Evangelista, Roque

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/22/2021
Publication Date: 5/3/2021
Citation: Hojilla-Evangelista, M.P., Evangelista, R.L. 2001. Extraction and properties of covercress, a new pennycress-derived cover crop and plant protein source [abstract]. 2021 American Oil Chemists Society (AOCS) Annual Meeting and Expo (Virtual).

Interpretive Summary:

Technical Abstract: New field pennycress hybrids have been developed through conventional breeding techniques or gene editing to enhance protein properties. Little is still known about the chemical and functional properties of the proteins of these hybrids. In this research, two of these lines (Black, B3 and Yellow, Y1126) were evaluated for protein extractability and functional properties (solubility, foaming, emulsification). Seeds were first ground cryogenically using liquid nitrogen in a Fritch mill (final particle size 250-350 µ) and then defatted with hexane in a Soxhlet extractor until residual oil content was = 0.5%. B3 and Y1126 defatted meals, with initial protein contents of 35 and 38% db, respectively, were each subjected to protein extraction using our saline-based method (1: 10 w/v, 0.1 M NaCl, 2 h, 50°C) for wild pennycress. Protein yield from Y1126 (49%) was higher than those of B3 (36%) and wild pennycress (45%). Freeze-dried extracts contained 71-75% crude protein and showed high protein solubility (65-75% soluble protein) from pH 2- 10, which is similar behavior as wild pennycress protein. B3 and Y1126 protein had similar foaming capacities (113-121 mL) that were largely unchanged with pH and formed stable foams (>90% remaining foam after 15 min). Emulsifying activity indices (95-230 m2/g protein) and emulsion stability indices (13-24 min) were also similar and increased with pH. Foaming and emulsifying properties of both hybrid proteins matched those of wild pennycress protein. This work demonstrated that the hybrid protein has desirable properties as novel plant-based protein.