[Elimination of toxic compounds, biological evaluation and partial characterization of the protein from jojoba meal (Simmondsia chinensis [Link] Schneider].
The purpose of this study was to establish a new methodology to remove the toxic compounds present in jojoba meal and flour. Also, to perform the biological evaluation of the detoxified products and to chemically characterize the protein fractions. Jojoba meal and seed without testa were deffated with hexane and detoxified with a 7:3 isopropanol-water mixture which removed 86% of total phenolic compounds and 100% of simmondsins originally present, the resulting products had reduced bitterness and caused no deaths on experimental animals. NPR values obtained for diets containing such products were significantly different from those obtained with the casein control (p less than 0.05). Total protein was made up of three different fractions: the water-soluble fraction was the most abundant (61.8%), followed by the salt-soluble (23.6%), and the alkaline soluble fraction (14.6%). The nitrogen solubility curves showed that the isoelectric point for the water-soluble and salt-soluble fractions was pH 3.0, while that of the alkaline fraction fell in the range of 4.5-5.0. All fractions had a maximum solubility at pH 7.0. The methodology reported here, offers a viable solution to eliminate toxic compounds from jojoba meal or seeds, and upgrades the potential use of products such as animal feed or raw material for the production of protein isolates.
Medina Juárez
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Centro de Investigaciones Científicas y Tecnológicas (CICTUS), Universidad de Sonora Hermosillo, México.
Trejo González
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D000818:Animals; D001835:Body Weight; D005433:Flour / Q000032:analysis*; D005511:Food Handling; D009753:Nutritive Value; D009754:Nuts / Q000032:analysis*; D010940:Plant Proteins / Q000737:chemistry / Q000302:isolation & purification*; D051381:Rats; D011919:Rats, Inbred Strains
D010940:Plant Proteins
Eliminación de compuestos tóxicos, evaluación biológica y caracterización parcial de la proteína de pasta de jojoba (Simmondsia chinensis [Link] Schneider).