Isolation and characterization of protein fractions isolated from camelina meal

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Show simple item record Li, Ningbo Qi, Guangyan Sun, Xiuzhi S. Wang, Donghai Bean, Scott R. Blackwell, Deidre 2014-06-17T21:33:32Z 2014-06-17T21:33:32Z 2014-06-17
dc.description.abstract Camelina is a new oil crop in North America. Camelina meal, a by-product of the camelina oil extraction process, typically contains 10% to 15% residual oil and 40% crude protein. As camelina oil demand increases, utilization of camelina protein for value-added products is critical to food and biotechnology industries; however, few studies have been conducted on camelina proteins.In this study, camelina protein fractions (albumin, globulins, and glutelins) were isolated from camelina meal based on their solubility using three different sequences: method 0 (S0), method 1 (S1), and method 2 (S2). The proteins’ physicochemical properties, including solubility, amino acid profiles, molecular weight, and thermal and morphological properties, were also characterized. Results showed that S1 harvested more protein (88.20%) than S0 (84.05%) and S2 (76.52%). Glutelin was the major fraction (64.64%) in camelina, followed by globulin (17.67%), and albumin (10.54%). Essential amino acids accounted for approximately 40% of the total amino acids in camelina protein. High molecular weight aggregates stabilized by covalent bonds in the glutelin and albumin fractions, as shown in size-exclusion chromatography (SEC), are closely related to larger-size protein aggregates observed in TEM images. en_US
dc.language.iso en_US en_US
dc.relation.uri en_US
dc.rights 2014 American Society of Agricultural and Biological Engineers en_US
dc.subject Albumin en_US
dc.subject Amino acid profiles en_US
dc.subject Camelina protein en_US
dc.subject FTIR en_US
dc.subject Globulin en_US
dc.subject Glutelin en_US
dc.subject Molecular weight en_US
dc.subject SEC en_US
dc.subject TEM en_US
dc.subject TGA en_US
dc.title Isolation and characterization of protein fractions isolated from camelina meal en_US
dc.type Article (publisher version) en_US 2014 en_US
dc.citation.doi doi:10.13031/trans.57.10455 en_US
dc.citation.epage 178 en_US
dc.citation.issue 1 en_US
dc.citation.jtitle Transactions of the ASABE en_US
dc.citation.spage 169 en_US
dc.citation.volume 57 en_US
dc.contributor.authoreid guangyan en_US
dc.contributor.authoreid xss en_US
dc.contributor.authoreid dwang en_US
dc.contributor.authoreid srbean en_US

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