Microfiltration-based process for the production of mustard protein isolates.

摘要

The feasibility of using microfiltration to separate proteins from extract of dehulled yellow mustard flour was investigated. The dehulled yellow mustard flour was extracted at pH 12 for 30 minutes with water-to-solid ratio of 18. Approximately 90% of the protein was extracted. The pH of alkaline extract was adjusted to 10 without adding NaCl before passing through microfiltration. A concentration factor of 3 was most suitable for microfiltration. Precipitated protein isolates (PPI) from the retentate contained 71.2% of protein (Nx6.25) with 20.2% of oil content, while PPI from the permeate was oil-free and contained 97.0% of protein. Both PPIs were found to be free of glucosinolates and phytate; however, phenolic compounds were detected in these products. The protein content of the meal residue was 9% with 34.8% of oil content, whereas soluble protein isolates (SPI) from the retentate and permeate were oil-free with 23.3 and 33.5% of protein content, respectively.