Production of protein isolates from yellow mustard meals by membrane processes

• Published in: Food research international Vol. 36; no. 8; pp. 849 - 856
• Main Authors: Xu, L, Lui, F, Luo, H, Diosady, L.L
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2003; Elsevier
• Subjects: Biological and medical sciences; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; Membrane separation; Precipitation; Purification; Purity; Yield; Protein isolate; Mustard; Solvent extraction; Optimization
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(03)00082-6

Two membrane-based processes were tested for protein purification from yellow mustard meals. The starting materials were hexane-defatted meal and CH 3OH/NH 3/H 2O–hexane-extracted meal. The meals were extracted with aqueous alkali. In one process, some of the extracted protein was recovered by isoelectric precipitation, while in the other case the alkaline extract was purified by membrane processes before isoelectric precipitation. In both processes, the protein remaining in the solution was further membrane processed, and dried to produce a soluble protein isolate. Each process recovered over 85% of Kjeldahl nitrogen present in the meal in the form of two protein isolates and a meal residue. Both protein isolates contained more than 85% protein (N×6.25), less than 0.5% phytate, and were essentially free of glucosinolates.