Optimization of camelina gum isolation from bran and protein extraction using decortication

Abstract

Camelina (Camelina sativa L. Crantz) seeds, especially their bran, contain a significant amount of monosaccharides and polysaccharides (gums). A decortication procedure was used for improving gum isolation as well as increasing the efficiency of camelina protein isolation and protein quality. The effects of bran-to-water ratio (1:30, 1:40, and 1:50 g/mL), isolation temperature (25, 50, and 75 °C), isolation time (0.5, 1.5, and 2.5 h), and their interactions on gum yield, purity, and rheological properties were studied. Response surface methodology was used to determine the optimal condition for isolating gums from the bran of camelina seed. Gum yield, purity, and viscosity data fit the second-order model (R2 = 0.995, 0.877, and 0.804) better than the first-order model (R2 = 0.813, 0.568, and 0.636). Regression results from the second-order model showed that bran-to-water ratio, isolation temperature, and isolation time all had significant effect on gum yield, purity, and viscosity. The optimal gum isolation condition was found to be: bran-to-water ratio: 1:39 g/mL; isolation temperature: 35 °C; and isolation time: 1.5 h. Under these conditions, gum yield, purity, and viscosity were 19.08% (w/w), 56.24% (w/w), and 62.80 Pa·s, respectively. The maximum predicted value of all three responses was 0.839. The yield and quality of protein extracted from decorticated endosperm were significantly improved over those from whole seed meal.

Keywords

• Camelina
• Bran
• Decortication
• Gum isolation
• Gum quality