Isolation, Process Optimisation And Characterisation Of The Protein From The De-Oiled Cake Flour Of Madhuca Latifolia

This work reports the isolation of the protein from the flour of an underutilised agro waste, a de-oiled cake of Madhuca latifolia using the bis (2-ethylehexyl) sodium sulfosuccinate salt reverse micelle and the characterisation of the protein through various techniques. The experimental conditions for the extraction were optimised using Box-Behnken design. The highest yield of the protein was achieved when the extraction parameters, i.e. KCl concentration, KCl amount, and pH of the medium, were 0.5 M, 1.25 ml, and 9.02, respectively. The experimental yield (75.56%) obtained under the optimised conditions matched extremely well with the predicted yield (75.19%). The analysis of the biochemical composition envisaged the occurrence of 2S albumin, 7S globulin, and 11S globulin as the major components in the protein. The X-ray diffraction pattern supported the beta-sheets structure of the protein. The imaging of the protein through a scanning electron microscope revealed the shape and surface of the protein to be spherical and smooth, respectively. Thus, the protein isolate of the de-oiled cake flour of Madhuca latifolia could be utilised towards food product development and relevant fields.