Morais, L. C.Neves, I. C. O.Batista, G. A.Silva, M. L. M.Valentim, T. T.Mol, P. C. G. [UNESP]Resende, J. V.Thomasi, S. S.Verissimo, L. A. A.2019-10-042019-10-042019-05-01Revista Mexicana De Ingenieria Quimica. Mexico: Univ Autonoma Metropolitana-iztapalapa, v. 18, n. 2, p. 419-430, 2019.1665-2738http://hdl.handle.net/11449/185999This 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)(2)SO4, NaCl and KCl), salt concentration, and temperature. Temperature elevation increased salting out effect. The optimum salt concentration was 0.5 mol/L for (NH4)(2)SO4 (%PP 69%), 1.5 mol/L for KCl (%PP 56%), and 2.5 mol/L for NaCl (%PP 61%). Research on isoelectric precipitation were performed. The most effective condition was found at 85 degrees C, using (NH4)(2)SO4. at 0.8 mol/L to 1.0 mol/L and pH = 1.0. Results showed that temperature, salt type and salt concentration as well as the pH had effect on proteins precipitation from the crude BGB leaves extract by the synergistic effect of salting out and isoelectric precipitation. The medium conditions used in the experiments were capable of promoting high protein precipitation, what can be used as an industrial alternative to manufacturing protein concentrates.419-430engBarbados gooseberrymucilageora-pro-nobisprotein concentratesalting out extractionArtigo10.24275/uam/izt/dcbi/revmexingquim/2019v18n2/MoraisWOS:000479326600003Acesso restrito