Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel
Article first published online: 19 NOV 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages E307–E312, November 2012
How to Cite
Maloney, K. P., Truong, V.-D. and Allen, J. C. (2012), Chemical Optimization of Protein Extraction from Sweet Potato (Ipomoea batatas) Peel. Journal of Food Science, 77: E307–E312. doi: 10.1111/j.1750-3841.2012.02921.x
- Issue published online: 19 NOV 2012
- Article first published online: 19 NOV 2012
- MS 20120008 Submitted 1/2/2012, Accepted 6/11/2012.
- sweet potato
Abstract: Proteins isolated from sweet potatoes (Ipomoea batatas) have been shown to possess antidiabetic, antioxidant, and antiproliferative properties. The objective of this study was to chemically optimize a process for extracting proteins from sweet potato peel. The extraction procedure involved mixing peel with saline solvent to dissolve proteins and then precipitating with CaCl2. Quadratic and segmented models were used to determine the optimum NaCl concentration and peel to solvent ratio to maximize protein solubility while minimizing solvent usage. A segmented model was also used to optimize the concentration of CaCl2 used for precipitation. The highest yield was obtained by mixing blanched peelings with 59.7 mL of 0.025 mM NaCl per g peel and then precipitating with 6.8 mM CaCl2. The results of this study show that potentially valuable proteins can be extracted from peel generated during processing of sweet potatoes and industrial costs can be minimized by using these optimum conditions.
Practical Application: Potentially valuable proteins can be extracted from sweet potato peel, a waste product of sweet potato processing.