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http://dx.doi.org/10.11002/kjfp.2015.22.2.256

Optimized pH condition of protein extraction of Gastrodia elata Blume by alkaline method  

Jang, Hye-Lim (Department of Food and Nutrition, Yeungnam University)
Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
Publication Information
Food Science and Preservation / v.22, no.2, 2015 , pp. 256-260 More about this Journal
Abstract
This study investigated the optimum pH condition for the efficient extraction of protein from Gastrodia elata Blume. Five extraction pH values (8, 9, 10, 11, and 12) and three precipitation pH values (2, 4, and 6) were used. The protein content, browning degree, and recovery yield of the protein obtained under each pH condition were determined. Most of the G. elata Blume was made up of carbohydrates, and its protein content was also high. The amount of the extracted protein increased according to the increase in the extraction pH, but did not significantly differ between pH 8 and pH 9. The browning degree of the protein significantly increased as the extraction pH increased. The greatest amount of protein was precipitated at pH 4, the recovery yield of which was also the highest. As a result, it was found that the combination of extraction pH 9 and precipitation pH 4, which resulted in a 38.7% recovery yield and a low browning degree, is the optimum condition for the efficient extraction of protein from G. elata Blume.
Keywords
Gastrodia elata Blume; proximate composition; protein extraction; alkaline extraction;
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Times Cited By KSCI : 7  (Citation Analysis)
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