الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
In this i:lvestigation, utilization of two vegetable
crops by-produotis were studied. The first one was the
water-melon (Ci,t;rullus vulgaris) oultivated by Nobaria
Seeds Companyto produoe the see ds • The by-product of
tb.e crop resembles about 9810. The other one was the
green peas (Pisl~ sativum) whioh is one of the most
important vegeta.ble prooessing orop in Egypt and its
by-proC1.u:Jtresembles about 50% •
The objeotive of -,;hese scudte s ino luded the
following items::
Chemical co~positi0n of raw materials.
SCP produ~tion by fungal growth (Aspergillus
niger and TriChoderma Viride) from water~elon
juiCe and hydrolyzed peas pee1Cake (the residue
after jui(;e extraction) .•
Protein Concentrate from green peas peel juice .•
Pectin froJl water-melon peels.
The obtained results Could be summarized as
follows:
I - Chemical Composition of raw materials:
1- The total solids content of water-melon juice
(6.7~%) was closely near to that in peel (6.87%).
”. ’----~ ~- -----
Mos~ of the total solids were soluble. Total
sugars were the main constituent of both juice
(5.3EI,%) and peel (3.01%).
2- Green peas peel contained high percentage of
total solids (a::L93J6). To”’:ialcar-bohydr-aties ,
crude pr otiet.u , crude fiber, ether extract and
ash represented 64.74, 11.90, 17.07, 1.28 and
5.01% r-e spectiIve Lv,
II - ECP production by fungal growth (Asp. niger and
Trich. yiride).
A- SOP pr oduct Lon fro:n water-melon juice.
1) The optimum pH of Trich. viride was 5.5.
2) Sugar concentration 2%was tr he suitable concentration
using incubation period of 4 days in
Case of Asp. niger. The suitable sugar
concentration was 2%with incubation period
of 6 days in case of Trich. V iride.
3) The suitable inoculum. volume was 15% for both
Asp. niger and Trich. viride for 6 days incubation.
4) The best concentration for usi.:lg urea as a
nitrogen source was 0.2~ for .Asp. niger and
0.0’7% tOr Trich. Viride.
5) Ammon:Lumsulphate was the s”’..litable nitrogen
aour-ce after 6 days Lncubat Lon in Case of ~
niger while it was annon fum sulphate and urea
mIxtrur-e (1:1) in Case of Trich. V’iride after
6 days incubation.
B- SOPpr oductn,on from hydrolyzed peas pee 1 Cake.’
1) The suitable sulphuric ac Ld concentration to
Carry out acid hydrolysis of pe as peel cake
was 0,,5 N. under 1.5 atmospheric pressure.
Trich,~ Viride has failed to grow on hydrolyzed
peas pee 1cake t while Asp. niger revealed
success.
2) The bestr inoculum volume for AS1). niger was 10%’
4) The hi.ghest pro”’;ein yield (0.04.81 gm/gm
substrate)was obtained after 6 days incubation,-
using the mixture of ammonium s”o.llphate and
urea (1:1).
0- Amino ac ids pattern of SOP.
1) The amino act.ds Composit ion of botrh Asp. niger
and Trich Viride was at least 17 amino acids
for the first microorganism and 18 amino acids
for the second one.
2) The amino acids .proportion of Trich. ’Vir-ide
was h:Lgher than that of ~ niger.
3) The largest pr::>portion of amino acids were
glutamic acid, aspar anrc ac td , tyrosine,
glycuLe, alanine and leuCine. The lowest
amounts were the sulphur containing anino
acids (methionine and c 7stine) •
111- Protein concentrate from green peas peel juice
1- Yield and qualityJf unfractionated protein
Concentrate precipitated by heat at 80°0 for
d) min. were higher than both of chloroplastic
prote in. extracted by heating at 53° C f or- 3J min.
and cb.loro?lastic protein extracted by cooling
down to 10°C fo~ 4- hours. The unfracti onated
pro te ill concentrate yie ld was 21.11]%. It
contained : 34-.933% crude prate Izi , 8.414%
asb , 0,.”5J % cr-ude fiber, 4.508 % ether extract,
97.016 mg/100 gm chlorophyl A, 28.284 mg/IOOgm
cb.lorophyl B and 41.188 mg/100 gm c-ar orenoids •
2- The iSCI-electric point of trhe cytoplasmic
prote tn , obtained fro:n. supernatant after
extracting the chlor0.i?lastic protein by cooling
at 10° 0 for 4 hours, was 4.
3- OytopIasmrc prote in yield. precipitated by either
ac i.d (1.399%) or heat at 80° C for 3) min.
(1.6.’:)1%) was lower than that obtained by
unfractionated (21.111%) or ch-lorop1astic
pr obetn extracted at 53°0 (18.586% ) or 1000
(15.602% ). On the other hand cytoplasrnic
pr ate in cant ained higher crude prote in (57.95 %
and 5:4.74% for ac i’i and. he at Perc ipitation
respective~i)-, than that obt;abed by unfractionated
(34.933%) Or chloroplastic proteill
extra.cted at 53°0 (28.865%) and 100e (32.144%).
4- Amino ac Ld.s c OiJ1posL:ionof unfractionated and
chloroplastic pr:Jbeins extracted by either
heat at 53°0 or lOe 0 were well balanced and
contained high level of most e saen-r La.L amino
ac ids. They were lower in sulphur cant am ing
amino ecLds ; methionine and cyati.ne.
5- Oa, K, Ph, Fe and Mg were determi:.:led in
unfraGtionated, chloroplasti~ and cytoplasmic
prete In concen-:;rate froin. peas peel jUice, and
compar-ed with recomended adults allowance in
U.K. Hundred grams of protein concentrate
coverEtd ’1;heGa and Fe daily requirement. They
also (~o:;’J.taineda fair amount of Mgwhich covers
about half t:J.:9human daily requirement.
IV - Pectin from water-.i:DBIon pee 1.
1- Fract Lons of water~elon pectin.
Water soluble pectin in pretreated solar dried
pee 1 (5 Oaking in hot water at 20°0 for 10 min ,
bef or-s drying) was low3r than. both of fresh peel
and se lar dried peel. Most of the pectin in
water-melon peels was in the form of ammonium
oxalate 5·) luble pectin.
2- Effect of extract ion me’~hods on the yield of
pec t in
The extraction of Pectin from water-melon peels
by ammoniumoxalate 0.5% at 80°0 for 1 hour,
Hcl 2% at 80°0 fOI’ 1 hour, citric acid 4% at
80°C for 3 hours and tartaric ac t.d 4% at 8000
for 3 ’aour-s gave yield of 10.33, 4.04% , 4.099%
and 9.14% respectivel;r.
3- Effect of ammoniumoxalate concentration and
extrac”:;ion tem;erature on pectin yield.
Increasing temperature from 00, ’90 to 10000
was aceompanied by high significant increasing
in pec1;i.n yield. There were no significant
differences between 0.5%, 0.75% and 1.0%
ammoniumoxa.Latie Concentration. Interaction
between temperature and ammoniumoxalate concentration
was not sig:2ificant.
4- Effect’ of extraction tiempe r atrur-e on quality of
peccin obtained from solar dried peel and
pretreated solar dried peel compared with
commarct a.L apple pectin.
A- Chemical ’Z’J:’opertie s:
Increasing extraction temperature of pect in
from 80 to 1000 C was accompanie’i by increasing yielcl~-,
ash % and r-e dic i.ng powe.r-; In co~trast it .led to
decrease 311hydrogalacturonic acid A.G.A. % ,
methoxyl % and acetyl% in both solar dried and
pretreated solar dried water-melon peel pectin.
Generally pretreated so lar dried peel pectin was
higher in A. .G.A. % and methoxyl % and lower in
ash% and zedac tng pOWerthan solar dried peels
pectin. Commgrcial apple pectin was lower in
A.G.A.% and ash%.#while higher in.reducing power
tQan water-melon pectin.
B- P’aysical. properties:
Increasing extract ion temperature of Pectin from
80 to 100 led to Incr-e ase the .c olor of dry pectin
and pH of 0.5% pectin so lution.. While it led to
decrease the molecular weight, jelly grade, optical
rotation of pectin and flow time of 8.1 and 0.2%
pectin soJ.uti ens in both solar dried and. pretreated
solar driE~d water-melon peels pectin. The appearance
of all 0 .;i % pectin solutions was turbid. The
physical properties of water-melon pectin was in the
same range: of conmer-c i al app18 pac tin •
It was r-e commendedto extract pectin at BOca for
one hour from pretreated aoLar dried. water-melon peels.