PROTEIN RECOVERY FROM BARBADOS GOOSEBERRY (PERESKIA ACULEATA MILLER) LEAVES BY SALTING OUT AND ISOELECTRIC PRECIPITATION

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.