African Journal of
Plant Science

  • Abbreviation: Afr. J. Plant Sci.
  • Language: English
  • ISSN: 1996-0824
  • DOI: 10.5897/AJPS
  • Start Year: 2007
  • Published Articles: 688

Full Length Research Paper

Determination and isolation of protein from different fractions of defatted groundnut oil cake

Kalpana Devi B.1, Vidhya R.2* and Jaganmohan R.2
  1Dr. Mahalingam Centre for Research and Development, Pollachi, India. 2Department of Food Product Development, Indian Institute of Crop Processing Technology, Thanjavur, Tamilnadu, India.
Email: [email protected]

  •  Accepted: 11 June 2011
  •  Published: 31 August 2013

Abstract

 

Groundnut is the major oilseed in India. Groundnut has a high amount of protein (26%), and it is a good source of calcium, phosphorus, iron, zinc and boron. After extracting oil, the cake was only used as cattle feed or livestock, hence in the present study protein was isolated by different fractions of defatted groundnut oil cake because of its higher protein content. Sodium dodecyl sulphate polyacrylamide gel (SDS-PAGE) used to isolate the protein, among the three British Standard Sieves (BSS), 30 BSS, 52 BSS and 72 BSS had protein content of 14.3, 15.3 and 16.9%, respectively. Low fat content of 8.3% was observed in 52 BSS, which showed higher fiber content of 14.3%. BSS of 72 showed higher fat content of 10% and lower fiber content of 6%. The moisture content of 52 BSS was found to be 5.4%, and 72 BSS and 30 BSS found to be 5.8 and 4.4%, respectively.

 

Key words: Protein isolation, sodium dodecyl sulphate polyacrylamide gel (SDS PAGE), British standard sieves.

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