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Molecules 2017, 22(1), 80;

Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake

GREEN Extraction Team, Avignon University, INRA, UMR408, F-84000 Avignon, France
Terres Inovia, 33600 Pessac, France
INRA, UR 1268 Biopolymeres Interactions Assemblages, 44316 Nantes CEDEX 3, France
Authors to whom correspondence should be addressed.
Academic Editors: Gregory Chatel and Derek J. McPhee
Received: 30 October 2016 / Revised: 20 December 2016 / Accepted: 26 December 2016 / Published: 4 January 2017
(This article belongs to the Special Issue Sonochemistry and Green Chemistry Applications)
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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−2 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. View Full-Text
Keywords: green extraction; rapeseed; microwave; ultrasound; protein green extraction; rapeseed; microwave; ultrasound; protein

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Boukroufa, M.; Sicaire, A.-G.; Fine, F.; Larré, C.; Goff, A.L.; Jamault, V.S.; Rakotomanomana, N.; Chemat, F. Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake. Molecules 2017, 22, 80.

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