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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #276063

Title: Effects of oil extraction on functional properties of protein in pennycress (Thlaspi arvense) seed and press cake

item Hojilla-Evangelista, Milagros - Mila
item Evangelista, Roque

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/5/2012
Publication Date: 5/2/2012
Citation: Hojilla-Evangelist, M.P., Evangelista, R.L. 2012. Effects of oil extraction on functional properties of protein in pennycress (Thlaspi arvense) seed and press cake. [abstract]. American Oil Chemists' Society.

Interpretive Summary:

Technical Abstract: Current interest in pennycress (Thlaspi arvense) comes from its seed oil, which is being evaluated for biodiesel production. The seed also has notable protein content (33% db). The effects of oil processing conditions on functionality of pennycress seed proteins were determined to identify potential uses for the meal. Whole seeds were either simply cold-pressed or first heated to 82°C and then cooked for 20 min in the seed conditioner. Oil was extracted by screw-pressing. Composition and functional properties (solubility, foaming, emulsification, water-holding capacity) of extractable proteins in press cakes and unprocessed pennycress seed were determined and compared. Pennycress seed protein had predominantly albumins and globulins, no prolamins, and few glutelins. Cooking significantly reduced the amounts of albumins and globulins in the press cake. All samples showed the lowest solubility (10%) at pH 4 and only moderate solubility (35-45%) as pH increased. Surface hydrophobicity index indicated considerable protein aggregation. Both seed and press cake proteins had excellent foaming and emulsifying properties, but press cake proteins had higher water-holding capacities. These results showed that protein in pennycress seed and press cake from oil processing is sensitive to heating but still has useful functional properties.