Conventional and ultrasound-assisted extractions of protein from sacha inchi (Plukenetia volubilis) and their impact on the physicochemical and structural characteristics

Simple item page
dc.coverageDOI: 10.1016/j.afres.2024.100545
dc.creatorChirinos, Rosana
dc.creatorScharff-Salinas, Romina
dc.creatorRodriguez-Diaz, Jamerccy
dc.creatorFigueroa-Merma, Andrés
dc.creatorAguilar-Galvez, Ana
dc.creatorGuzmán, Fanny
dc.creatorContardo, Ingrid
dc.creatorPedreschi, Romina
dc.creatorCampos, David
dc.date2024
dc.date.accessioned2025-11-18T19:50:22Z
dc.date.available2025-11-18T19:50:22Z
dc.description<p>This study aimed to evaluate the recovery of proteins from sacha inchi (SI) cake, using two methods: conventional extraction by alkaline solubilization (SIC, pH 10.5, time 60 min, solvent/sample ratio 40/1) and ultrasound-assisted method (SIUS), the latter undergoing optimization using response surface methodology. The protein powder concentrate obtained by SIUS reached a protein content of ∼ 72 % (dry weight, DW), under the optimized conditions of amplitude: 48 %, solvent/sample ratio: 50 mL/g and time: 19 min at pH 10.5, compared to that obtained using the conventional method with ∼77 % (DW). The physicochemical and structural characteristics differentiate both protein concentrates, the SIUS protein presented a slightly darker color, a narrower size particle distribution, a higher specific surface area, and a manifest denaturation as evidenced by the thermal analysis, compared to that obtained for SIC protein. The structural modifications of the proteins were evaluated by FTIR and circular dichroism (CD) spectroscopy, FTIR showed that the total proteins in SIUS had a decrease in β-sheet and an increase in β-turn configuration, whereas the soluble proteins evaluated by CD presented a marked decrease in α-helix and an increase in random coil and β-sheet configurations. The results contribute to offering information for future applications for both protein concentrates from SI cake in the food sector.</p>eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/a539978d-6ee9-4ab5-9f5d-0d62872b44fd
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/56591
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.4 (2024) nr.2
dc.subjectConventional extraction
dc.subjectOil press-cake
dc.subjectPlukenetia volubilis
dc.subjectProtein
dc.subjectSecondary structures
dc.subjectUltrasound-assisted extraction
dc.titleConventional and ultrasound-assisted extractions of protein from sacha inchi (Plukenetia volubilis) and their impact on the physicochemical and structural characteristicseng
dc.typeArticleeng
dc.typeArtículospa
Files
Collections
PURE