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Optimization of the extraction and precipitation process of a leaf protein concentrate from Moringa oleifera Lam.
Optimización del proceso de extracción y precipitación de un concentrado proteico foliar de Moringa oleifera Lam.
DOI:
https://doi.org/10.15446/rfnam.v75n1.95163Keywords:
Isoelectric precipitation , Moringa oleifera Lam. , pH solubilization, Plant protein (en)Precipitación isoeléctrica , Moringa oleifera Lam., Solubilización por pH , Proteína vegetal (es)
This study aimed to determine the best extraction and precipitation conditions of Moringa oleifera Lam. leaf protein. The influence of pH (10, 11, 12) and the concentration of NaCl (0, 0.25, 0.5) for the protein extraction process were studied through a Completely Randomized Design (CRD) with factorial arrange 32. The combination of pH 11 and 12 with 0 M NaCl had the best yield (P<0.05). The treatment of pH 11 without NaCl followed a precipitation stage for its purification, and the effect of different levels of pH (4, 4.5, 5) and temperature (40, 60, 80 °C) were evaluated using a CRD with factorial arrange 22 and 6 central points. The temperature did not affect the yield of the process in a significant way and the amount of precipitate was maximized at pH 4 and 4.5. From 100 g of the dry leaf, 7.26±0.19 g of protein was isolated with a recovery of 26.93±0.22 g 100 g-1 from the total protein. Due to their astringency and bitterness, consuming large amounts of Moringa oleifera Lam leaves is not a solution; therefore, obtaining a leaf proteinconcentrate could be useful for diverse applications in nutritional supplements, and as raw material for functional products development.
El objetivo de este estudio fue determinar las mejores condiciones de extracción y precipitación de la proteína foliar de Moringa oleifera Lam. Se estudió la influencia del pH (10, 11, 12) y concentración de NaCl (0, 0,25, 0,5) en el proceso de extracción de la proteína de Moringa oleifera Lam a través de un Diseño Completamente al Azar (DCA) con arreglo factorial 32. La combinación de pH 11 y pH 12, ambos sin NaCl, presentaron el mayor rendimiento (P<0.05). El tratamiento a pH 11 sin NaCl continuó la etapa de precipitación para su purificación, evaluando el efecto de diferentes niveles de pH (4, 4,5, 5) y temperatura (40, 60, 80 °C) utilizando un DCA con arreglo factorial 22 con 6 puntos centrales. La temperatura no afectó significativamente el rendimiento del proceso y a pH 4 y 4.5 se maximizó la cantidad de precipitado obtenido. A partir de 100 g de hoja, se aislaron 7,26±0,19 g de proteína con una recuperación de 26,93±0,23 g 100 g-1 de la proteína total. No es posible consumir las hojas de Moringa oleifera Lam en grandes cantidades debido a su astringencia y amargor, por lo que el obtener un concentrado proteico foliar podría ser útil en diversas aplicaciones como suplementos nutricionales y materia prima para el desarrollo de alimentos funcionales.
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Copyright (c) 2021 Lucía de los Ángeles Ramírez Cárdenas, Byron Patricio Pérez Simba, Javier Alberto Garrido Espinosa , Andrea Belén Endara Vargas, Andrea Carolina Landázuri Flores
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