Journal of Food Technology

Year: 2008
Volume: 6
Issue: 6
Page No. 259 - 262

Effect of Alkaline Hydrolysis on the Quantity of Extractable Protein Fractions (Prolamin, Albumin, Globulin and Glutelin) in Jatropha curcas Seed Cake

Authors : L.A. Usman , O.M. Ameen , A. Lawal and G.V. Awolola

Abstract: Jatropha curcas seeds were processed and defatted to obtain the seed cake. About 60 g of the were separately moistened in 0.1-0.5 M NaOH and Ca (OH)2 solutions and were autoclaved. Each of the autoclaved samples was separately divided into 3 portions. A portion was washed with ethanol, another with water and the 3rd was left unwashed. Prolamin, albumin, globulin and glutelin fractions were extracted from the treated and untreated seed cakes and subsequently quantified. Untreated seed cake sample afforded; 0.11 g kg-1 prolamin, 4.06 g kg-1 albumin, 4.23 g kg-1 globulin and 10.91 g kg-1 glutelin of seed proteins. In Ca (OH)2 treated cake, albumin and globulin had their maximum yield in ethanol washed cake samples. The quantities obtained were 3.95 and 5.11 g kg-1 of the seed protein, respectively. Prolamin and glutelin had their maximum yield in unwashed and water washed cake samples. The yields were 4.84 and 9.27 g kg-1 of the seed protein, respectively. In NaOH treated seed cake, the 4 fractions had their maximum yield in water washed cake. The quantities were 3.37 and 3.64 g kg-1 of seed protein for prolamin and albumin. The quantities of globulin and glutelin were 4.90 and 9.26 g kg-1 of seed proteins. Quantity of prolamin increased in all the treated cake, while the quantities of albumin, globulin and glutelin were reduced by the treatments.

How to cite this article:

L.A. Usman , O.M. Ameen , A. Lawal and G.V. Awolola , 2008. Effect of Alkaline Hydrolysis on the Quantity of Extractable Protein Fractions (Prolamin, Albumin, Globulin and Glutelin) in Jatropha curcas Seed Cake. Journal of Food Technology, 6: 259-262.

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