Location: Plant Polymer ResearchTitle: Effects of seed preparation and oil pressing on milkweed (Asclepias spp.) protein functional properties
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/6/2011
Publication Date: 5/1/2011
Citation: Hojillaevangelist, M.P., Evangelista, R.L. 2011. Effects of seed preparation and oil pressing on milkweed (Asclepias spp.) protein functional properties. Meeting Abstract.
Technical Abstract: The effects of seed cooking and oil processing conditions on functional properties of milkweed seed proteins were determined to identify potential value-added uses for the meal. Milkweed seeds were flaked and then cooked in the seed conditioner at 82°C for 30, 60 or 90 min. Oil was extracted by screw-pressing. Functional properties (solubility, foaming, emulsification, water-holding capacity) of extractable proteins in cooked flakes, press cakes, and unprocessed ground, defatted milkweed seeds were determined and compared. Milkweed seed protein was least soluble at pH 4 and solubility increased steadily with pH until the maximum (60%) was reached at pH 10. Seed proteins also had notable emulsifying and foaming capacities. Cooked seeds and press cakes showed protein solubility profiles that were similar to that of the unprocessed, defatted seed and also had improved emulsifying, foaming, and water-holding capacities, which indicated that the heat applied during these steps had no deleterious effects on protein functionality. These results showed that protein in milkweed seed and its press cake from oil processing has functional properties that would be useful in various industrial applications.