Abstract

CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND PROTEASE ENZYME FROM NON EDIBLE OILSEEDS CAKE UNDER SOLID STATE FERMENTATION.

*Kshitij Bhardwaj, RK Trivedi, Prerna Singh, Saumya Mishra, Shipra Bhardwaj 

ABSTRACT

Non edible oil cakes, such as castor bean residue and Jatropha, are potentially very useful for biotechnological products production. There are several reports describing Detoxification and the production of various enzymes and protein using non edible oil cakes as substrates in solid-state fermentation (SSF) .In our studies we utilize this huge biomass after detoxifying by solid-state fermentation (SSF) for the production of protease by using Aspergillus Niger . The optimal fermentation conditions and the protease properties were studied in our work. We also compare the functional characteristics of the protein isolated from the castor and jatropha oil seed cake and produced protease enzyme through SSF. The maximum Protease activities obtained were 707.16 mg/ml in jatropha curcus oil seed cake and 520.26mg/ml in castor oil seed cake after 96 and 120 h, respectively. The yield of protein isolate of jatropha was approximately 72.9% as compared to caster 65.95. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.86 ml oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic PH, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake and castor oil seed cake has potential to be exploited as a novel source of functional protein for food and industrial applications.

Keywords: Solid state fermentation, jatropha curcus oil seed cake, castor oil seed cake, Deoiled Jatropha curcas seed meal (DJSM); protease; characterization, protein isolate, extraction, functional property.