Alexander V Shuvaev

DOI: 10.33284/2658-3135-104-3-127

UDC 636.085.51

pH influence on isolation of a protein fraction from herbal cell juice

 Alexander V Shuvaev

Siberian State Transport University (Novosibirsk, Russia)

 Abstract. One of the most promising ways to dehydrate the green mass of plants in the process of obtaining dry durable feed for farm animals is mechanical pressing. However, the herbal cell juice been obtaining as a by-product contains various nutrients, the basis of which is protein. It is not possible to use cell juice as a food product because of the high water content and quick occurs fermentation processes in it. The problem arises of finding the most effective methods for the express processing of herbal juice in order to isolate protein concentrate from it. The chemical methods based on the salting out of the protein fraction under the action of electrolyte additives are of undoubted interest in this regard.

The nature of changes effect's in the acidity of the medium on the process of isolating the protein fraction from solutions of herbal cell juice is studying in this paper. The herbal cell juice was titrated with aqueous solutions of HCl and NaOH. In alkaline media is not observed coagulation of the protein fraction. In acidic media, samples of protein paste have been isolated at different pH values. Dry protein concentrates were obtained by drying the samples. Comparative analyses of atoms H, C, N percentage in different protein concentrate samples revealed a tendency to them increase slightly with decreasing pH value of the solutions from which they were obtained. In samples of protein concentrate isolated from solutions of herbal juice by adding HCl, compared with a sample obtained thermally, there is no significant difference in the total content of the four components: moisture, protein, fat and fiber, only the proportion between them changes – in the latter, the moisture and fat content is higher, and lower – protein and fiber.

Keywords: herbal cell juice, coagulation of the protein fraction, thermo coagulation of vegetable protein, proteic concentrate, dry green feed.

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Shuvaev Alexander Vasiljevich, Cand. Sci. (Chemistry), Associate Professor of «Hydraulics, Water Supply and Chemistry», Siberian State Transport University, 630049, Novosibirsk, Russia, 191 Dusi Kovalchuk St., tel.: 8-953-867-00-20, e-mail: shuvaev53@mail.ru

Received: 17 August 2021; Accepted: 13 September 2021; Published: 30 September 2021

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