Optimization of Protein Extraction and Evaluation of Functional Properties of Tomato Waste and Seeds from Tomato Paste Plants

Seyed Mohamad Meshkani¹, Seyed Ali Mortazavi², Amir Hosein Elhami Rad¹ and Adel Beigbabaei³

¹Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

²Department of Food Science and Technology, Ferdowsi University of Mashad (FUM), P.O. Box: 91775-1163, Mashhad, Iran.

³Department of Food Chemistry, Research Institute of Food Science and Technology, PO Box 91735-147, Mashhad-Quchan Highway, Mashhad, Iran.

Corresponding Author E-mail: s.m.meshkani@iaus.ac.ir

DOI : http://dx.doi.org/10.13005/bbra/2410

ABSTRACT: There is an increasing interest to bio-components obtained from fruit and vegetable wastes. Response surface methodology(RSM)was used optimization of condition for extraction of protein from tomato wasteand seeds.So the independent variables, alkaline and acidic pH(10-12 and 3.1-4.3), temperature(10-50°C), time(30-70min) and solvent to powder ratio(1:10-1:50w/v) were used.Also, the functional properties of fat and defatted proteins were evaluated. The results showed that the pH 12.00 for first and 3.73for the second precipitation phase, temperature 37.73°C, time 60min, solvent to powder ratio 1:40 were the best conditions of extraction.The responses in this condition, Protein Extraction Yield to Defatted Tomato Waste86.84%; Defatted Tomato Waste Protein35.29%; Protein Extraction Yield to Defatted Tomato Seeds 64.15% and Defatted Tomato Seeds Protein44.65% were measured.Also, the results showed that the lowest of bulk density were for Tomato Waste Protein and Tomato Seeds Protein.The Water Absorption Capacitywas increased to 55°C, while, theOil Absorption Capacity were increased to 75°C. TheEmulsification Activity Index and Emulsification Stability Index were increased along with pH, but the Emulsification Stability Index was highest at pH7. The Foaming Capacity andFoaming Stabilityhad significantly increased same to pH(p<0.05).

KEYWORDS: Response surface methodology; tomato; waste; seeds; protein concentrate

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