Extraction and characterization of milk thistle seed protein: An optimization study

Creative Commons License

Özgölet M., Bozkurt F., Tekin Çakmak Z. H., Sağdıç O., Karasu S.

International Congress on Oil and Protein Crops, Antalya, Turkey, 2 - 04 November 2023, pp.120

  • Publication Type: Conference Paper / Summary Text
  • City: Antalya
  • Country: Turkey
  • Page Numbers: pp.120
  • Yıldız Technical University Affiliated: Yes


In this study, we focused on optimizing the parameters for extracting proteins from milk thistle seeds, with a primary emphasis on enhancing purity and yield. Additionally, we conducted a comprehensive characterization of the proteins isolated from these seeds. The ideal conditions for achieving high protein purity were identified as follows: a pH level of 9.47, a temperature of 30°C, and an extraction duration of 180 minutes. Conversely, for maximizing protein yield, the optimal conditions were determined to be a pH level of 12, a temperature of 50°C, and an extraction duration of 167 minutes. The Oil Absorption Capacity (OAC), emulsifying properties, foaming capacity, and stability of both Milk Thistle Protein (MTP) and Milk Thistle Yield (MTY) were found to be comperatable with several other seed proteins documented in the literature. Notably, both proteins exhibited their highest solubility at a pH of 11, while their zeta potentials approached zero at pH 4, indicating their proximity to the isoelectric point. It is noteworthy that MTP and MTY exhibited relatively lower antioxidant capabilities compared to other protein isolates or concentrates. Furthermore, these proteins were found to have a high concentration of β sheets, suggesting their potential for excellent thermalstability and resistance to digestion. Consequently, milk thistle proteins appear to hold promise for various applications, given their unique characteristics.