Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake

• Published in: Molecules (Basel, Switzerland) Vol. 22; no. 1; p. 80
• Main Authors: Boukroufa, Meryem, Sicaire, Anne-Gaëlle, Fine, Frederic, Larré, Colette, Goff, Aude Le, Jamault, Véronique Solé, Rakotomanomana, Njara, Chemat, Farid
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.01.2017; MDPI
• Subjects: Brassica rapa - chemistry; Chromatography, High Pressure Liquid; Extraction; Factor Analysis, Statistical; Green Chemistry Technology; green extraction; High-performance liquid chromatography; Life Sciences; Liquid chromatography; microwave; Microwaves; Nutritive value; Plant Extracts - chemistry; Plant Proteins - isolation & purification; Process variables; protein; Proteins; Rapeseed; Response surface methodology; Solid Phase Extraction - methods; Sonication; Statistical analysis; Studies; Temperature; Temperature effects; Ultrasonic imaging; Ultrasonic testing; Ultrasound; Yield; green extraction; rapeseed; microwave; ultrasound; protein
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules22010080

In this study, extraction of soluble proteins from rapeseed cake using different conventional and innovative extraction processes in order to maximize the extraction yield has been investigated. Firstly, various extraction techniques including ultrasound, microwave, and percolation were tested to increase the protein recovery efficiency. Secondly, response surface methodology (RSM) using a central composite design (CCD) approach was applied to investigate the influence of process variables on ultrasound-assisted extraction (UAE). Statistical analysis revealed that the optimized conditions providing a protein yield of 4.24 g/100 g DM were an ultrasound power of 5.6 W·cm and temperature of 45 °C. Quantitatively UAE followed by two stages of conventional extraction gave the best total protein yield of 9.81 g/100 g DM. Qualitatively, the protein efficiency ratio (PER) used as measure of the nutritive value (12S/2S ratio) which indicates protein quality in terms of S-containing essential amino acids, was similar to that of the conventional extraction method. Small amounts of protein aggregate were observed in the HPLC profile of the extract.