Location: Plant Polymer ResearchTitle: Effects of steam distillation on extraction, composition, and functional properties of coriander (Coriandrum sativum L.) proteins
Submitted to: American Oil Chemists' Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 1/12/2016
Publication Date: 5/1/2016
Citation: Hojillaevangelist, M.P., Evangelista, R.L. 2016. Effects of steam distillation on extraction, composition, and functional properties of coriander (Coriandrum sativum L.) proteins [abstract]. American Oil Chemists' Society Annual Meeting & Expo. p. 28.
Technical Abstract: Coriander (Coriandrum sativum L.) is a summer annual plant commonly used as fresh green herb, spice, or for its essential oil. A newly-developed process combined steam distillation and mechanical pressing to recover the essential oil and edible oil, respectively, from dehulled coriander seeds. The current work determined the impact of the dual oil extraction approach on coriander protein extractability, composition, and functional properties. Coriander protein isolates were produced by the acid precipitation method. All the dehulled samples produced protein isolates with markedly higher protein content (80-89% db) than did ground whole seed (69% db). Protein isolates showed similar amino acid compositions. Steam distillation had detrimental effects on the protein, based on major changes in SDS-PAGE band patterns and reduced protein recovery [from 40% (control) to 26%]; however, protein solubilities in steam-distilled samples were enhanced at pH 7 and 10 (90% vs. 79% in non-steam-distilled coriander).