Production of Mucuna pruriens (var. utilis) Proteins Isolates Using Central Composite Design and Effect of Drying Techniques on Some Properties
Kom Blaise *
Department of Chemistry, Faculty of Science, University of Ngaoundere, P.O.Box 217 Ngaoundere, Cameroon
Bernard Clémence
Laboratoire EBInnov, Ecole de Biologie Industrielle, 49 Avenue des Genottes, 95800 Cergy, France
Njintang Yanou Nicolas
Laboratory of Biophysics and Applied Biochemistry, Department of Food Science and Nutrition, University of Ngaoundere, ENSAI, P.O.Box 455 Ngaoundere, Cameroon
Kamga Richard
Laboratory of Materials Sciences and Inorganic Chemistry, Department of Applied Chemistry, University of Ngaoundere, ENSAI, P.O.Box 455 Ngaoundere, Cameroon
*Author to whom correspondence should be addressed.
Abstract
Response surface methodology was used to model the effect of temperature, NaCl concentration and pH on the production of protein from Mucuna pruriens seeds. The analysis of response surface graphs showed that the optimal parameters correspond to a temperature of 27°C, a concentration of NaCl of 0 mol/L and a pH of 6. The water absorption capacity of the Mucuna protein isolates was 171°g and 124 g of water per 100 g of dry matter respectively for freeze-dried and spray-dried isolates. The granulometric distribution of emulsions was monomodale. The emulsion made with bottom proteins of Mucuna has presented a viscoelastic character.
Keywords: Mucuna pruriens, response surface methodology, protein extraction, optimization, protein properties