Utilization of wild apricot kernel press cake for extraction of protein isolate

Abstract

The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45–50% oil, 23.6–26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations.

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Correspondence to Anil Gupta.

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Sharma, P.C., Tilakratne, B.M.K.S. & Gupta, A. Utilization of wild apricot kernel press cake for extraction of protein isolate. J Food Sci Technol 47, 682–685 (2010). https://doi.org/10.1007/s13197-010-0096-z

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Keywords

  • Apricot kernels
  • Press cake
  • Crude protein
  • Protein isolate
  • HCN