Conference Abstract Book

Laboratory of Food Chemistry & Technology School of Chemical Engineering National Technical University of Athens 7 th International Conference on Food Science & Technology: Innovation and Sustainability challenges, 8–9 November, Athens, Greece 12 ▪ Protein extraction achieved the maximum value within up to 30–120 min ▪ Alkaline conditions achieved higher recovery of proteins at each temperature and ratio (up to 41% ⇑ ) ▪ Both temperature and ratio affected the recovery ▪ Exhaustive protein recovery at pH=13 , 75˚C and 50:1 solvent to solid ratio, after 60 min of extraction ▪ Maximum yield exhibited a J-shaped curve as a function of pH, with lower values observed near the isoelectric point (pI=4.5) of the proteins. Results Conventional protein extraction Maximum recovery (%)