Bio-refining of cottonseed meal from oil industry for the isolation of eco-friendly natural protein polymer

Babu Kayakada Murugesh; Tamrat Tesfaye; Fangong Kong

doi:10.5937/zasmat2303300F

Autori

Babu Kayakada Murugesh Bahir Dar University, Ethiopian Institute of Textile and Fashion Technology, Textile Chemistry Research and Innovation Center, Bahir Dar, Ethiopia Autor
Tamrat Tesfaye Bahir Dar University, Ethiopian Institute of Textile and Fashion Technology, Textile Chemistry Research and Innovation Center, Bahir Dar, Ethiopia + Bahir Dar University, Ethiopian Institute of Textile and Fashion Technology, Biorefinery Research Center, Bahir Dar, Ethiopia + Qilu University of Technology, State Key Laboratory of Biobased Material and Green Papermaking, Jinan, Shandong, China Autor
Fangong Kong Qilu University of Technology, State Key Laboratory of Biobased Material and Green Papermaking, Jinan, Shandong, China Autor

DOI:

https://doi.org/10.5937/zasmat2303300F

Ključne reči:

brašno od pamučnog semena protein semena pamuka proteinsko brašno semena pamuka, ekstrakcija, karakteristike proteina, precipitacija

Apstrakt

Sačma od semena pamuka (CSM) je nusproizvod naftne industrije. Globulini (familije rastvorljivih u soli, vicilina i legumina) su glavni dominantni proteini za skladištenje u semenu pamuka i čine 60-70% proteina semena. Međutim, oni su neprikladni za ljudsku ishranu zbog sadržaja gosipola. U ovom radu, protein je ekstrahovan iz odmašćenog pamučnog brašna alkalnim rastvorom i ispitivano je njegovo taloženje na različitim pH vrednostima. Sirovi protein je kvantifikovan korišćenjem standardne mikro-Kjeldahlove metode azota. Obavljen je centralni ekspert za dizajn kompozita i proučavan je uticaj varijabli na ekstrakciju proteina, odnosno koncentracije rastvarača za ekstrakciju, temperature i vremena. Optimalna šema ekstrakcije je dobijena na 0,1M NaOH sa odnosom materijala i tečnosti (MLR) 1:20 na pH 12 korišćenjem temperature od 67℃ i vremena od 90 min. Pod ovim uslovima, odgovor daje procenat rastvorljivosti brašna od 80,52% i procenat čistoće proteina 80,40%. Pored toga, utvrdena je rastvorljivost proteina i kapacitet apsorpcije vode, a hemijska struktura proteina je okarakterisana pomoću infracrvene spektroskopije Furijeove transformacije.

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