Optimization of Extraction Parameters of Protein Isolate from Tomato Seed Using Response Surface Methodology

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• 作者：Manel Mechmeche ; Faten Kachouri ; Moncef Chouabi ; Hamida Ksontini…
• 关键词：Tomato seed meal ; Response surface methodology ; Protein isolate ; Antioxidant activity
• 刊名：Food Analytical Methods
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：10
• 期：3
• 页码：809-819
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Chemistry/Food Science, general; Microbiology; Analytical Chemistry;
• 出版者：Springer US
• ISSN：1936-976X
• 卷排序：10

文摘

Response surface methodology (RSM) and a central composite rotatable design (CCRD) were used to optimize the extraction conditions of protein isolate from the defatted tomato seed meal, which is a by-product of tomato processing. Water to raw material ratio, extraction time, and mixing time were the most significant (p < 0.01) factors affecting the protein yield. Optimum extraction was obtained with 82.81/1 (v/w) water to raw material ratio, 49.76 h extraction time, and 24.56 min mixing time. Confirmatory studies revealed that the protein yield under these conditions was 80.37 %, which is well in close agreement with the value predicted by the model (81.22 %). The results of optimized defatted tomato seed protein isolate (DTSPI) molecular weight distribution showed that two protein fractions and three major groups of polypeptides were identified by gel electrophoresis. DTSPI had also most of the essential amino acids and hence could be considered as bioactive peptides. DTSPI showed also a higher antioxidant capacity with an IC₅₀ value of about 40.89 and 18.45 μg/mL, respectively, with DPPH free radical scavenging activity and ABTS•+ radical scavenger methods. The results obtained suggest that DTSPI with good functional properties could be useful in the health food/nutraceutical/pharmaceutical industry for various applications.