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Optimization of the isolation of the protein of Sacha Inchi (Plukenetia Volubilis L.) tort using alkaline extraction

Brandt, Simon
(2018)

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Brandt_13891300_2018.pdf
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Details

Supervisors
Larondelle, Yvan ; Cybulska, Iwona
Faculty
Faculté des bioingénieurs
Degree label
Master [120] : bioingénieur en chimie et bioindustries
Abstract
The objective of this master thesis was to find a method of protein extraction for defatted Sacha Inchi tort, which is simple, preserves the overall nutritional quality of protein and can be applied on an industrial scale. Sacha Inchi protein has an interesting essential amino acid profile. Moreover, compared to other common plant proteins, Sacha Inchi protein is particularly rich in tryptophan, which is known to be the natural precursor of serotonin, a central neurotransmitter. Thus, Sacha Inchi protein isolates are potentially valuable on the food market, for nutritional food formulation. In the experimental part of this work, the buffering capacity of defatted Sacha Inchi flour was determined in a near-complete range of pH (1 to 13). It allowed to have better control on the extraction conditions. A Sacha Inchi defatted powder, with a protein content of 58.86%, is the initial material of the extraction. A protein isolate with purity of 70.41% and recovery of 70.84% was obtained by aqueous extraction using a sample-to-solvent ratio of 1:10 (w/v), a solution with an initial pH at 12.55, 60 minutes of extraction and a final lyophilisation step. Another isolate with purity of 65.23 % and recovery of 80.96 % was obtained with an extracting solution with the initial pH of 13.09. The two isolates showed promising amino acid profiles. The parameters of extraction that still need to be optimized are time of extraction, temperature and sample-to-solvent ratio. The extraction conditions seem promising since for initial pH of 13.09, 80.96% of the Sacha Inchi protein was extracted. However, lysinoalanine formation and L-amino acid racemization to D-isomers might have happened and could have lowered the quality of the extracted protein. However, these two reactions have not been quantified in this master thesis and this quantification could be of further interest.