Optimisation of alkali extraction of palm kernel cake protein

Noor Lida Habi Mat Dian, . and Fatah Yah Abd Manaf, . Optimisation of alkali extraction of palm kernel cake protein. pp. 668-677. ISSN 2811-4701

Palm kernel cake (PKC) is commonly used in animal feed particularly as ruminant feed to supply protein and energy. There is little information on the properties of protein concentrate produced from the PKC which constitute 14-17 of the meal. Protein concentrates can be produced from PKC using alkali extraction where PKC is extracted with an alkali solution and followed by precipitation at the isoelectric point. Thus this study examined the effects of extraction using several extractants at different conditions; meal ratio of 0.5:50-3.0:50 g ml“ concentration of 0.1-1.0 M pH 1-12 temperature of 30C-80C and time duration of 30-180 min. Sodium hydroxide (NaOH) was found to be the most suitable alkali for protein extraction. Optimum conditions for protein extraction were obtained at 1.0 M NaOH concentration 50C temperature meal to solvent ratio of 2:50 (g ml“) pH 12 and 120 min. The extracted protein was isolated by isoelectric precipitation at pH 3.5 using 1.0 M hydrochloric acid (HCI). The percentage of protein recovery was 80-86. Protein content in the recovery ranged from 45-50. Analysis by high performance liquid chromatography (HPLC) showed that arginine glutamic acid phenylalanine and leucine were the most abundant amino acids in the concentrates.

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Abstract

Palm kernel cake (PKC) is commonly used in animal feed particularly as ruminant feed to supply protein and energy. There is little information on the properties of protein concentrate produced from the PKC which constitute 14-17 of the meal. Protein concentrates can be produced from PKC using alkali extraction where PKC is extracted with an alkali solution and followed by precipitation at the isoelectric point. Thus this study examined the effects of extraction using several extractants at different conditions; meal ratio of 0.5:50-3.0:50 g ml“ concentration of 0.1-1.0 M pH 1-12 temperature of 30C-80C and time duration of 30-180 min. Sodium hydroxide (NaOH) was found to be the most suitable alkali for protein extraction. Optimum conditions for protein extraction were obtained at 1.0 M NaOH concentration 50C temperature meal to solvent ratio of 2:50 (g ml“) pH 12 and 120 min. The extracted protein was isolated by isoelectric precipitation at pH 3.5 using 1.0 M hydrochloric acid (HCI). The percentage of protein recovery was 80-86. Protein content in the recovery ranged from 45-50. Analysis by high performance liquid chromatography (HPLC) showed that arginine glutamic acid phenylalanine and leucine were the most abundant amino acids in the concentrates.

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Item Type:	Article
AGROVOC Term:	Palm kernel cake
AGROVOC Term:	Protein concentrates
AGROVOC Term:	Extraction
AGROVOC Term:	Agricultural products
AGROVOC Term:	Sustainable agriculture
AGROVOC Term:	Laboratory experimentation
AGROVOC Term:	Food technology
AGROVOC Term:	Agricultural waste management
AGROVOC Term:	Agricultural industry
AGROVOC Term:	Feed industry
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10273

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