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Studies on the Protein Solubility of Defatted Sunflower Seed Meal

M. M. Rahman
Department of Crop Botany, Bangladesh Agricultural University, Mymensingh.

M. Sharns-Ud-Din
Department of Crop Botany, Bangladesh Agricultural University, Mymensingh.

Abstract/ Executive Summary:

Defatted sunflower seed meal containing about 50% protein was used for determining the nitrogen solubility of protein in the pH range 1-10 using HCL and NaOH solutions. Solubility study was also carried out usinq varying concentrations of NaCl ( 0.5-2.0 M ) and HCl (0.1-0.5 N ) . High solubility of protein (more than 80% ) was obtained only with aqueous alkali (NaOH) in the pH range of 9.5 to 10.0. In the acid pH range of 1-3, the solubility was low being 31.50-25%. The increased concentration of the HCl acid from 0.1-0.5 N, lowered the solubility progressively from 32.0 to 27.0%. In the NaCl solution with pH 7.0, the solubility increased from 66.90% to 77.30%. when NaCI concentration increased from 0.5 to 1.0N. Further, increase of salt concentration resulted in the decrease in solubility, the values being 74.0% in 1,5N and 72.90% in 2.0 M salt solution.

Keywords: Protein Solubility, Defatted Seeds, Sunflower

Location: BAU, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Sunflower

Objectives:

To know the status of the solubility of protein in defatted sunflower seed meal in different solvents at different pH.

Methodology:

Defatted sunflower seed meal: Mature sunflower seeds were obtained from the available stock of the department of Horticulture and were used for this study. The extraction of fat was done using petroleum ether as solvent in a small percolation extractor. Extraction was done successively in order to reduce the fat content of the meal to about 2% from about 50% in the kernel. The meal was then air dried at room temperature (29°C) and crushed into powder sieved through 60 mesh sieve. Moisture, nitrogen, fat and ash content of the samples were determined following standard procedure laid in AOAC. (1970 ).

Source of Information: Bangladesh J. Agril. Sci. 16 (1) 37-40: 1989 , ISSN 0379-4296

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

High solubility of protein (more than 80% ) was obtained only with aquous alkali (NaOH) in the pH range of 9.5 to 10.0. In the acid pH range of 1-3, the solubility was low being 31.50-25%. The increased concentration of the HCl acid from 0.1-0.5 N, lowered the solubility progressively from 32.0 to 27.0%. In the NaCl solution with pH 7.0, the solubility increased from 66.90% to 77.30%. when NaCI concentration increased from 0.5 to 1.0N. Further, increase of salt concentration resulted in the decrease in solubility, the values being 74.0% in 1,5N and 72.90% in 2.0 M salt solution.

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