Boosting protein yield from mustard (Brassica juncea) meal via microwave-assisted extraction and advanced optimization methods

• Published in: Biomass conversion and biorefinery 2023-11, Vol.13 (17), p.16241-16251
• Main Authors: Jahan, Kausar, Fatima, Samra, Osama, Khwaja, Younis, Kaiser, Yousuf, Owais
• Format: Article
• Language: English
• Subjects: Biotechnology; Energy; Genetic algorithms; Mustard; Optimization; Original Article; Particle size; Proteins; Regression models; Renewable and Green Energy; Stability; Support vector machines; Water absorption
• ISSN: 2190-6815; 2190-6823
• DOI: 10.1007/s13399-023-04662-3

In this study, we used microwave-assisted extraction to extract mustard protein isolates from defatted mustard meal, highlighting the importance of mustard as a versatile crop and the value addition potential of mustard protein isolates. We examined the effects of microwave power (425, 625, 800 W), treatment time (60, 90, 120 s), pH (8, 9.5, 11), and particle size (150, 375, 600 μm). A support vector regression–based model was developed and combined with a genetic algorithm for optimization. The maximum yield of 46.73% was achieved at microwave power 800 W, treatment time 120 s, pH 11, and particle size 150 μm. The functional properties of the protein isolates obtained under optimized conditions were analyzed. The protein isolates exhibited water absorption capacity of 2.48 g/g, oil absorption capacity of 0.66 g/g, emulsifying stability of 57.89%, foaming capacity of 83%, and stability of 91.6%. Microwave treatment did not affect the protein bands observed in SDS-PAGE analysis. The extracted protein showed a semi-crystalline and semi-amorphous nature, with a crystallinity index of 51.891%.