Fractionation and Some Conditions on the Extractability of Tropical Almond (Terminalia Catapa) Seed Protein

O. J. Adebowale¹*, H. A. Salaam¹, B. F. Umar² and O. M. Komolafe¹

¹Department of Food Technology, Federal Polytechnic, P.M.B. 50, Ilaro, Nigeria

²Department Science Laboratory Technology, Federal Polytechnic, P.M.B. 50, Ilaro, Nigeria.

The control variables involved in the extraction of seed protein from Terminalia catapa seed meal have being investigated. These include extraction time, pH, solid-solvent ratio. Protein and fractionated into albumin (4.25%), glutelin (3.57%), prolamin (8.96%) and globulin (6.35%). The extraction time (min) of 15, 30, 45 and 60 were used for fractionation of the seed protein. The results showed an increase in protein yield across the fractions with increasing extraction time; highest protein yield of 10.2% was recorded in prolamin at 60 mins. The pH dependent solubility profile revealed that the region of iso-electric point (minimum solubility) was at pH 8.0, the solubility reduced as the pH increased until it reached the iso-electric point which was followed by progressive increase in solubility with further increase in pH. The solid-solvent ratio of 1:5, 1:10, 1:20, 1:30 and 1:40 were used and the result shows that there was increase across the fraction with increasing solid-solvent ratio. Highest protein yield was recorded at ratio 1:40

Terminalia catapa; fractionation; extraction; tropical almond; seed meal

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