International Journal of Applied Science and Engineering
Published by Chaoyang University of Technology

Narongechai Prapakornwiriya and Levente L. Diosady*

Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, Ontario, Canada M5S 3E5


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ABSTRACT


Under alkaline conditions (pH 12), approximately 90% of the protein was extracted from dehulled yellow mustard flour. The resulting aqueous emulsion was microfiltered using a polysulfone hollow-fiber membrane. A concentration factor of 3 at pH 10 was found to be suitable for microfiltration. A total of 86 % of the protein was recoverable in the form of isolates. Precipitated protein isolate (PPI) from the permeate was essentially free of oil and contained 97% protein (Nx6.25), accounting for 14% of staring protein.  PPI from retentate had 20% oil and 71% protein (Nx6.25) (94% oil- and moisture-free basis), representing 64% of the staring protein. Some 8% of proteins were recovered as soluble protein isolates, while approximately 4% of the proteins remained in the meal residue and 7% in the emulsion.


Keywords: microfiltration; protein isolate; yellow mustard.


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REFERENCES


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ARTICLE INFORMATION




Accepted: 2004-06-16
Available Online: 2004-07-02


Cite this article:

Prapakornwiriya,N., Diosady, L.L. 2004. Isolation of yellow mustard proteins by a microfil Tration-based process, International Journal of Applied Science and Engineering, 2, 127–135. https://doi.org/10.6703/IJASE.2004.2.(2).127