Skip to main content
SpringerLink
Log in

Extraction, Composition and Functional Properties of Pennycress (Thlaspi arvense L.) Press Cake Protein

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali-solubilization–acid-precipitation (AP) method or saline-based (SE) procedure (0.1 M NaCl at 50 °C). The extraction method has a major influence on the purity and functional properties of press cake protein products. AP had a lower protein yield (23 %) but much higher purity (90 % crude protein) compared with SE (45 % yield, 67 % crude protein). AP protein isolate had high foam capacity (120 ml), high foam stability (96 % foam volume retention) and high emulsion stability (24–35 min), and it was resistant to heat denaturation (3 % loss of solubility at pH 2 and pH 10). On the other hand, SE protein concentrate showed remarkably high solubility (>76 %) between pH 2 and 10 and exceptional emulsifying activity (226–412 m2/g protein), but was more susceptible to heat denaturation at pH 7 and pH 10 (65–78 % loss of solubility). These results strongly demonstrate that higher purity pennycress press cake protein can be produced by either saline extraction or acid precipitation and have functional properties that are desirable for non-food uses.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Isbell TA (2009) US effort in the development of new crops (lesquerella, pennycress, coriander and cuphea). Ol Corps Gras, Lipides 16:205–210

    Article  Google Scholar 

  2. Evangelista RL, Isbell TA, Cermak SC (2012) Extraction of pennycress (Thlaspi arvense L.) seed oil by full pressing. Ind Crops Prod 37:76–81

    Article  CAS  Google Scholar 

  3. Moser BR, Knothe G, Vaughn SF, Isbell TA (2009) Production and evaluation of biodiesel from field pennycress (Thlaspi arvense L.) oil. Energy Fuels 23:4149–4155

    Article  CAS  Google Scholar 

  4. Boateng AA, Mullen CA, Goldberg NM (2010) Producing stable pyrolysis liquids from oilseed presscakes of mustard family plants: pennycress (Thlaspi arvense L.) and camelina (Camelina sativa). Energy Fuels 24:6624–6632

    Article  CAS  Google Scholar 

  5. Selling GW, Hojilla-Evangelista MP, Evangelista RL, Isbell TA, Price N, Doll KM (2013) Extraction of proteins from pennycress seeds and press cake. Ind Crops Prod 41:113–119

    Article  CAS  Google Scholar 

  6. Hojilla-Evangelista MP, Evangelista RL, Isbell TA, Selling GW (2013) Effects of cold-pressing and seed cooking on functional properties of protein in pennycress (Thlaspi arvense L.) seed and press cakes. Ind Crops Prod 45:223–229

    Article  CAS  Google Scholar 

  7. Hojilla-Evangelista MP, Selling GW, Berhow MA, Evangelista RL (2014) Preparation, composition and functional properties of pennycress (Thlaspi arvense L.) seed protein isolates. Ind Crops Prod 55:173–179

    Article  CAS  Google Scholar 

  8. Xu L, Diosady LL (1994) Functional properties of Chinese rapeseed protein isolates. J Food Sci 59:1127–1130

    Article  CAS  Google Scholar 

  9. Klockeman DM, Toledo R, Sims KA (1997) Isolation and characterization of defatted canola meal protein. J Agric Food Chem 45:3867–3870

    Article  CAS  Google Scholar 

  10. Aluko RE, McIntosh T (2001) Polypeptide profile and functional properties of defatted meals and protein isolates of canola seeds. J Sci Food Agric 81:391–396

    Article  CAS  Google Scholar 

  11. Rubin LJ, Diosady LL, Tzeng Y-M (1990) Ultrafiltration in rapeseed processing. In: Shahidi F (ed) Canola and rapeseed: production, chemistry, nutrition, and processing technology. AVI-Van Nostrand Reinhold, New York, pp 307–330

    Chapter  Google Scholar 

  12. Wolf WJ (1983) Edible soybean protein products. In: Wolff IA (ed) CRC Handbook of processing and utilization in agriculture, Part 2, plant products, vol 2. CRC Press, New York, pp 23–55

  13. Lusas EW, Rhee KC (1997) Soybean processing and utilization. In: Erickson DR (ed) Practical handbook of soybean processing and utilization. AOCS Press, Champaign, pp 117–160

    Google Scholar 

  14. AOCS (2009) Official methods and recommended practices of the American Oil Chemists’ Society, 6th edn. AOCS Press, Urbana

    Google Scholar 

  15. AOAC (2003) Official methods of analysis of AOAC International, 17th edn. AOAC International, Gaithersburg Revision 2

    Google Scholar 

  16. Betz JM, Fox WD (1994) High-performance liquid chromatographic determination of glucosinolates in Brassica vegetables. In: Huang M-T, Osawa T, Ho C-T, Rosen RT (eds) Food phytochemicals for cancer prevention I: fruits and vegetables., ACS Symposium Series. American Chemical Society, Washington DC, pp 181–196

    Google Scholar 

  17. Myers DJ, Hojilla-Evangelista MP, Johnson LA (1994) Functional properties of protein extracted from flaked, defatted, whole corn by ethanol/alkali during sequential extraction processing. J Am Oil Chem Soc 71:1201–1204

    Article  CAS  Google Scholar 

  18. Wu WU, Hettiarachchy NS, Qi M (1998) Hydrophobicity, solubility, and emulsifying properties of soy protein peptides prepared by papain modification and ultrafiltration. J Am Oil Chem Soc 75:845–850

    Article  CAS  Google Scholar 

  19. Balmaceda EA, Kim MK, Franzen R, Mardones B, Lugay JC (1984) Protein functionality methodology—standard tests. In: Regenstein JM, Regenstein CE (eds) Food protein chemistry. Academic Press, New York, pp 278–291

    Google Scholar 

  20. Downey RK, Bell JM (1990) New developments in canola research. In: Shahidi F (ed) Canola and rapeseed: production, chemistry, nutrition, and processing technology. AVI-Van Nostrand Reinhold, New York, p 40

    Google Scholar 

  21. Salunkhe DK, Chavan JK, Adsule RN, Kadam SS (1992) World oilseeds: chemistry, technology, and utilization. AVI-Van Nostrand Reinhold, New York, p 62

    Google Scholar 

  22. Gillberg L, Tornell B (1976) Preparation of rapeseed protein isolates: dissolution and precipitation behavior of rapeseed proteins. J Food Sci 41:1063–1069

    Article  CAS  Google Scholar 

  23. Diosady LL, Tzeng Y-M, Rubin LJ (1984) Preparation of rapeseed protein concentrates and isolates using ultrafiltration. J Food Sci 49(768–770):776

    Google Scholar 

  24. Wu J, Muir AD (2008) Comparative structural, emulsifying, and biological properties of two major canola proteins, cruciferin and napin. J Food Sci 73:C210–C216

    Article  CAS  Google Scholar 

  25. Shahidi F, Naczk M (1990) Removal of glucosinolates and other antinutirents from canola and rapeseed by methanol/ammonia processing. In: Shahidi F (ed) Canola and rapeseed: production, chemistry, nutrition, and processing technology. AVI-Van Nostrand Reinhold, New York, pp 291–306

    Chapter  Google Scholar 

  26. Vaughn SF, Palmquist DE, Duval SM, Berhow MA (2006) Herbicidal activity of glucosinolate-containing seedmeals. Weed Sci 54:743–748

    Article  CAS  Google Scholar 

  27. Tan SH, Mailer RJ, Blanchard CL, Agboola SO (2011) Canola proteins for human consumption: extraction, profile, and functional properties. J Food Sci 76:R16–R28

    Article  CAS  Google Scholar 

  28. Ohlson R, Anjou K (1979) Rapeseed protein products. J Am Oil Chem Soc 56:431–437

    Article  CAS  Google Scholar 

  29. Food and Agriculture Organization/World Health Organization/United Nations University (FAO/WHO/UNU) Energy and Protein Requirements (1985) Report of Joint FAO/WHO/UNU Expert Consultation, WHO Technical Report Series No. 724, World Health Organization, Geneva, pp 120–123

  30. Wanasundara JPD, Abeysekara SJ, McIntosh TC, Falk KC (2012) Solubility differences of major storage proteins in Brassicaceae oilseeds. J Am Oil Chem Soc 89:869–881

    Article  CAS  Google Scholar 

  31. Damodaran S (1996) Amino acids, peptides, and proteins. In: Fennema OR (ed) Food chemistry, 3rd edn, Marcel Dekker Inc., New York, pp 356–359, 365–379

  32. Yoshie-Stark Y, Wada Y, Wasche A (2008) Chemical composition, functional properties, and bioactivities of rapeseed protein isolates. Food Chem 107:32–39

    Article  CAS  Google Scholar 

  33. Hojilla-Evangelista MP, Sessa DJ, Mohamed A (2004) Functional properties of soybean and lupin protein concentrates produced by ultrafiltration-diafiltration. J Am Oil Chem Soc 81:1153–1157

    Article  CAS  Google Scholar 

  34. Pedroche J, Yust MM, Lqari H, Giron-Calle J, Alaiz M, Vioque J, Millan F (2004) Brassica carinata protein isolates: chemical composition, protein characterization and improvement of functional properties by protein hydrolysis. Food Chem 88:337–346

    Article  CAS  Google Scholar 

  35. Aluko RE, McIntosh T, Katepa-Mupondwa F (2005) Comparative study of the polypeptide profiles and functional properties of Sinapis alba and Brassica juncea seed meals and protein concentrates. J Sci Food Agric 85:1931–1937

    Article  CAS  Google Scholar 

  36. Kinsella JE, Damodaran S, German JB (1985) Physicochemical and functional properties of oilseed proteins with emphasis on soy proteins. In: Altshul A, Wilcke H (eds) New protein foods: seed proteins. Academic Press, London, pp 107–179

    Chapter  Google Scholar 

  37. Kinsella JE (1976) Functional properties of proteins in foods: a survey. Crit Rev Food Sci Nutr 7:219–280

    Article  CAS  Google Scholar 

  38. Hojilla-Evangelista MP, Evangelista RL (2009) Functional properties of protein from Lesquerella fendleri seed and press cake from oil processing. Ind Crops Prod 29:466–472

    Article  CAS  Google Scholar 

Download references

Acknowledgments

We thank Gary Grose, Mardell Schaer, Kelly Utt, Ray Holloway, and Jeff Forrester of NCAUR for their assistance in the preparation and analyses of the samples.

Author information

Authors and Affiliations

  1. Plant Polymer Research Unit, National Center for Agricultural Utilization Research (NCAUR), USDA Agricultural Research Service (ARS), 1815 N. University St., Peoria, IL, 61604, USA

    Mila P. Hojilla-Evangelista & Gordon W. Selling

  2. Functional Foods Research Unit, NCAUR, USDA ARS, 1815 N. University St., Peoria, IL, 61604, USA

    Mark A. Berhow

  3. Bio-Oils Research Unit, NCAUR, USDA ARS, 1815 N. University St., Peoria, IL, 61604, USA

    Roque L. Evangelista

Authors
  1. Mila P. Hojilla-Evangelista
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Gordon W. Selling
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mark A. Berhow
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Roque L. Evangelista
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mila P. Hojilla-Evangelista.

Additional information

Mention of trade names or commercial products in this paper is solely for the purpose of providing specific information and does not imply endorsement by the US Department of Agriculture. The USDA is an equal opportunity provider and employer.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hojilla-Evangelista, M.P., Selling, G.W., Berhow, M.A. et al. Extraction, Composition and Functional Properties of Pennycress (Thlaspi arvense L.) Press Cake Protein. J Am Oil Chem Soc 92, 905–914 (2015). https://doi.org/10.1007/s11746-015-2653-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2653-0

Keywords

Search

Navigation