Vol. 9, Special Issue 6 (2020)
Isolation and characterization of protein isolates from apricot press cake
Author(s): Anil Gupta, Devina Vaidya, Manisha Kaushal and Abhishek Thakur
Abstract: The apricot kernel deoiled press cake with good functional properties was used for extraction of protein isolate. Protein isolation conditions were optimized using response surface methodology (RSM) and 20 oC temperature with pH 10 was optimized on the basis of RSM desirability with 36.52 per cent yield, 14.25 per cent soluble protein and 90.15 per cent crude protein from apricot kernel press cake. The extracted protein isolate was light creamish in colour (L* 22.01, a* 6.45 and b* 17.85) contained 0.21 per cent crude fibre, 0.15 per cent crude fat with 362.51 Kcal/100g energy value. The apricot kernel protein isolate found to contain all essential amino acids. Further, the water absorption capacity (WAC) of 2.45ml/g, oil absorption capacity (OAC) of 2.52ml/g, emulsifying activity/capacity of 52.00 per cent, foaming capacity of 20.00 per cent with protein solubility of 88.00 per cent, which shows the better functional properties of the isolate. Thus, based on present studies the extraction of protein isolate from deoiled apricot press cake seems to be a profitable venture and provides many health benefits to the consumers.
How to cite this article:
Anil Gupta, Devina Vaidya, Manisha Kaushal and Abhishek Thakur. Isolation and characterization of protein isolates from apricot press cake. 2020; 9(6S): 09-15.