PURIFICATION AND CHARACTERIZATION OF PROTEIN CONCENTRATES FROM JOJOBA (SIMMONDSIA CHINESIS) PRESSED MEAL.

Persistent Link:
http://hdl.handle.net/10150/187638
Title:
PURIFICATION AND CHARACTERIZATION OF PROTEIN CONCENTRATES FROM JOJOBA (SIMMONDSIA CHINESIS) PRESSED MEAL.
Author:
WISEMAN, MEGANNE O.
Issue Date:
1983
Publisher:
The University of Arizona.
Rights:
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Abstract:
Jojoba, Simmondsia chinesis, a shrub native to the Sonoran Desert, has seeds with a high percentage of oil. The oil, which has properties similar to sperm whale oil, is expressed with heat and pressure, leaving behind a pressed meal rich in protein and carbohydrate. High concentration of a cyanoglycoside, simmondsin, and polyphenolic compounds in the meal make it unusable for animal or human consumption. Commercial means of protein extraction were improved by washing the protein concentrate with methanol, acetone, and acidic methanol to remove sugars, polyphenolic components and simmondsin. A concentrate with 85% protein, less than 0.3% polyphenolic compounds, and less than 1% simmondsin resulted. The foamability, water absorption, oil absorption, gelation, emulsification and nitrogen solubility were comparable to other plant protein concentrates. Fewer than 15 proteins in the pressed meal and concentrates were detected using PAGE (12.5% T, 2.4% C) in a Laemmli discontinuous system. The proteins were deficient in the sulfur amino acids, and marginal in threonine and lysine. The amino acid imbalance might be partially responsible for poor weight gain and other toxicity symptoms reported previously.
Type:
text; Dissertation-Reproduction (electronic)
Keywords:
Jojoba -- Composition.; Jojoba products.
Degree Name:
Ph.D.
Degree Level:
doctoral
Degree Program:
Nutrition and Food Sciences; Graduate College
Degree Grantor:
University of Arizona

Full metadata record

DC FieldValue Language
dc.language.isoenen_US
dc.titlePURIFICATION AND CHARACTERIZATION OF PROTEIN CONCENTRATES FROM JOJOBA (SIMMONDSIA CHINESIS) PRESSED MEAL.en_US
dc.creatorWISEMAN, MEGANNE O.en_US
dc.contributor.authorWISEMAN, MEGANNE O.en_US
dc.date.issued1983en_US
dc.publisherThe University of Arizona.en_US
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en_US
dc.description.abstractJojoba, Simmondsia chinesis, a shrub native to the Sonoran Desert, has seeds with a high percentage of oil. The oil, which has properties similar to sperm whale oil, is expressed with heat and pressure, leaving behind a pressed meal rich in protein and carbohydrate. High concentration of a cyanoglycoside, simmondsin, and polyphenolic compounds in the meal make it unusable for animal or human consumption. Commercial means of protein extraction were improved by washing the protein concentrate with methanol, acetone, and acidic methanol to remove sugars, polyphenolic components and simmondsin. A concentrate with 85% protein, less than 0.3% polyphenolic compounds, and less than 1% simmondsin resulted. The foamability, water absorption, oil absorption, gelation, emulsification and nitrogen solubility were comparable to other plant protein concentrates. Fewer than 15 proteins in the pressed meal and concentrates were detected using PAGE (12.5% T, 2.4% C) in a Laemmli discontinuous system. The proteins were deficient in the sulfur amino acids, and marginal in threonine and lysine. The amino acid imbalance might be partially responsible for poor weight gain and other toxicity symptoms reported previously.en_US
dc.typetexten_US
dc.typeDissertation-Reproduction (electronic)en_US
dc.subjectJojoba -- Composition.en_US
dc.subjectJojoba products.en_US
thesis.degree.namePh.D.en_US
thesis.degree.leveldoctoralen_US
thesis.degree.disciplineNutrition and Food Sciencesen_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.grantorUniversity of Arizonaen_US
dc.identifier.proquest8410812en_US
dc.identifier.oclc690682240en_US
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