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This study evaluated the protein recovery from extract of Barbados gooseberry leaves by the synergistic effect of salting out and isoelectric precipitation using a factorial design, varying salt type ((NH4)2SO4, NaCl and KCl), salt concentration and temperature. Temperature elevation increased salting out effect. The optimum salt concentration was 0.5 mol/L for (NH4)2SO4 (66%), 1.5 mol/L for KCl (58%), and 2.5 for NaCl (62%). Research on isoelectric precipitation were performed. The most effective condition was found at 85 °C, using (NH4)2SO4 at 0.8 mol/L to 1.0 mol/L and pH = 1.0. Results showed the effectiveness of these effects on protein precipitation.
Keywords: Barbados gooseberry, mucilage, ora-pro-nobis, protein concentrate, salting out extraction.
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