Isolation of tomato seed meal proteins with salt solutions

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	2014-03-01T01:13:51Z
dc.date.available	2014-03-01T01:13:51Z
dc.date.issued	1998	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/12752
dc.subject	Functional properties	en
dc.subject	Optimization	en
dc.subject	Protein	en
dc.subject	Salt extraction	en
dc.subject	Tomato seed	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	FUNCTIONAL-PROPERTIES	en
dc.subject.other	COTTONSEED FLOUR	en
dc.subject.other	SUCCINYLATION	en
dc.subject.other	OPTIMIZATION	en
dc.subject.other	EXTRACTION	en
dc.title	Isolation of tomato seed meal proteins with salt solutions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1365-2621.1998.tb15762.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1365-2621.1998.tb15762.x	en
heal.language	English	en
heal.publicationDate	1998	en
heal.abstract	Salt solutions were used in isolating tomato seed meal proteins. Na2SO3 and NaCl solutions at different concentrations, and pH were included in a central composite design to find optimum conditions of protein isolation. The highest total protein yield was achieved with water extraction (no salt present). Salt extraction at pH 7.5 produced isolates with protein content of 93.4% (NaCl 5% w/v) and 77.1% (Na2SO3 0.5% w/v). Observed values were in good agreement with predicted values. Isolates extracted with different salt solutions ranged from less soluble but very resistant to heat and Ca2+, to very surface active with functional properties comparable to commercial soy isolates.	en
heal.publisher	INST FOOD TECHNOLOGISTS	en
heal.journalName	Journal of Food Science	en
dc.identifier.doi	10.1111/j.1365-2621.1998.tb15762.x	en
dc.identifier.isi	ISI:000074474400018	en
dc.identifier.volume	63	en
dc.identifier.issue	3	en
dc.identifier.spage	450	en
dc.identifier.epage	453	en