PROTEIN-ISOLATION FROM TOMATO SEED MEAL, EXTRACTION OPTIMIZATION

LIADAKIS, GN; TZIA, C; OREOPOULOU, V; THOMOPOULOS, CD

dc.contributor.author	LIADAKIS, GN	en
dc.contributor.author	TZIA, C	en
dc.contributor.author	OREOPOULOU, V	en
dc.contributor.author	THOMOPOULOS, CD	en
dc.date.accessioned	2014-03-01T01:11:26Z
dc.date.available	2014-03-01T01:11:26Z
dc.date.issued	1995	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11639
dc.subject	TOMATO	en
dc.subject	PROTEIN EXTRACTION	en
dc.subject	SEED MEAL	en
dc.subject	OPTIMIZATION	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	WASTES	en
dc.subject.other	WATER	en
dc.subject.other	YIELD	en
dc.title	PROTEIN-ISOLATION FROM TOMATO SEED MEAL, EXTRACTION OPTIMIZATION	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.1995.tb09807.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.1995.tb09807.x	en
heal.language	English	en
heal.publicationDate	1995	en
heal.abstract	Water extraction of tomato seed meal proteins was studied to find optimal conditions for protein extraction and isolation. A central composite design including temperature, pH, time and water/solids was used and second order models were employed. Optimum conditions were: 50 degrees C, pH 11.5, 20 min and water/solids = 30/1 (v/w). Experimental values were: extraction yield (extracted protein to that in raw material) 66.1%, protein content of product 72.0%, and total protein yield (protein in isolated product to that in raw material) 43.6%. Estimated values were in good agreement with experimental values. Optimum conditions were confirmed by a larger scale experiment.	en
heal.publisher	INST FOOD TECHNOLOGISTS	en
heal.journalName	JOURNAL OF FOOD SCIENCE	en
dc.identifier.doi	10.1111/j.1365-2621.1995.tb09807.x	en
dc.identifier.isi	ISI:A1995RC22700012	en
dc.identifier.volume	60	en
dc.identifier.issue	3	en
dc.identifier.spage	477	en
dc.identifier.epage	482	en