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Performance evaluation of protein recovery from Argentinian soybean extruded-expelled meals under different operating conditions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109849] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Accoroni C, Godoy E, Reinheimer MA. Experimental data acquisition and mathematical model for soluble protein extraction from Argentinian extruded expeller soybean meal. Journal of Food Science and Technology 2019; 56:3492-3501. [PMID: 31274917 DOI: 10.1007/s13197-019-03838-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2018] [Accepted: 05/15/2019] [Indexed: 10/26/2022]
Abstract
Extruded expeller soybean meal is a byproduct of the soybean oil extraction, which is frequently used in Argentina by animal feed millers. In this work, the soluble protein extraction stage is studied as the first step of a challenge project in order to obtain a soy protein product from this byproduct. Extruded expeller meals from 4 different Argentinian processing plants were used to obtain 41 experimental data sets, using 1 to 3 consecutive extraction cycles operating at temperatures from 55 to 65 °C. Firstly, 16 data sets were used to estimate the values of the distribution constant and the diffusivity of proteins within the particle, both as function of the extraction temperature. The remaining 25 data sets were used for validation purposes. Extraction yields were analyzed considering the impact of the operating conditions, while a good agreement between experimental and predicted extraction yields was achieved as the reported statistical parameters indicate.
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Affiliation(s)
- Cecilia Accoroni
- 1Instituto Nacional de Tecnología Agropecuaria (INTA), Buenos Aires, Argentina
| | - Ezequiel Godoy
- 2Centro de Aplicaciones Informáticas y Modelado en Ingeniería, Facultad Regional Rosario, Universidad Tecnológica Nacional (CAIMI, FRRo, UTN), Rosario, Argentina
| | - María Agustina Reinheimer
- 2Centro de Aplicaciones Informáticas y Modelado en Ingeniería, Facultad Regional Rosario, Universidad Tecnológica Nacional (CAIMI, FRRo, UTN), Rosario, Argentina.,3Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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Kinetic studies on palm heart protein solubility and investigation of physicochemical, functional and thermal properties of palm heart protein isolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1820-1828. [PMID: 30996418 DOI: 10.1007/s13197-019-03626-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2019] [Accepted: 01/31/2019] [Indexed: 10/27/2022]
Abstract
The chemical composition of palm heart (cultivar Piarom) and solubility kinetics of its protein was investigated under different salt concentrations and pHs. Palm heart protein isolate (PHPI) was prepared using alkaline extraction and acidic precipitation and its functional properties (emulsifying properties and emulsion stability, foam capacity, and water holding and fat absorption capacity) and thermal properties were determined. It was revealed that palm heart had high nutritional value and contains high protein content. By increasing pH up to 3, solubility was decreased and then significantly increased by elevating pH to 9 (p < 0.05). Salt addition significantly decreased palm heart protein (PHP) solubility. Considering solubility kinetics, pH 9 and salt concentration of 0.25 M was determined as the best protein extraction condition. Denaturation temperature and enthalpy changes of PHPI were 108.63 °C and 143.1 J/g; suggesting high thermal stability of this product. Regarding its suitable functional, physicochemical and thermal properties, PHP can be considered as an ideal substitution for animal protein sources in the food industry.
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Sun X, Zhang Y, Li J, Aslam N, Sun H, Zhao J, Wu Z, He S. Effects of particle size on physicochemical and functional properties of superfine black kidney bean ( Phaseolus vulgaris L.) powder. PeerJ 2019; 7:e6369. [PMID: 30740274 PMCID: PMC6366401 DOI: 10.7717/peerj.6369] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Accepted: 12/29/2018] [Indexed: 11/20/2022] Open
Abstract
Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250–180, 180–125, 125–75, 75–38, and <38 μm was prepared by using coarse and eccentric vibratory milling, respectively. Physicochemical properties, cholesterol adsorption, and antioxidant activities of powders were investigated. Size and scanning electron microscopy analyses showed that particle size of BKBP could be effectively decreased after the superfine grinding treatment, and the specific surface area was increased. Flow properties, hydration properties, thermal stability, and cholesterol adsorption efficiency significantly improved with the reducing of particle size. The superfine powder with sizes of 75–38 or <38 μm exhibited higher antioxidant activity via 2,2-diphenyl-1-picryhydrazyl, hydroxyl radical-scavenging, and ferrous ion-chelating assays. The results indicated that the BKBP with a size of <38 μm could serve as a better potential biological resource for food additives, and could be applied for the development of low-cholesterol products.
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Affiliation(s)
- Xianbao Sun
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yuwei Zhang
- School of Food Science and Engineering, Shaanxi Normal University, Xi'an, China
| | - Jing Li
- Department of Biological and Environmental Engineering, Hefei University, Hefei, China
| | - Nayab Aslam
- Institute of Home & Food Sciences, Government College University, Faisalabad, Pakistan
| | - Hanju Sun
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China
| | - Jinlong Zhao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Zeyu Wu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shudong He
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China
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Longoria-García S, Cruz-Hernández MA, Flores-Verástegui MIM, Contreras-Esquivel JC, Montañez-Sáenz JC, Belmares-Cerda RE. Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of Food Science and Technology 2018; 55:833-845. [PMID: 29487425 DOI: 10.1007/s13197-017-2987-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 01/08/2023]
Abstract
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.
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Affiliation(s)
- S Longoria-García
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - M A Cruz-Hernández
- 2Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No. 1923 Col. Buenavista, C.P. 25315 Saltillo, Coahuila Mexico
| | - M I M Flores-Verástegui
- 2Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No. 1923 Col. Buenavista, C.P. 25315 Saltillo, Coahuila Mexico
| | - J C Contreras-Esquivel
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - J C Montañez-Sáenz
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - R E Belmares-Cerda
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
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Wilken LR, Ogle ET, Lohrmann T, Nikolov ZL. Impact of Dry-milled Germ Processing on Aqueous Protein and Oil Extraction. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1650-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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He T, Mo B, Huang J, Fan D, Zhang W, Wang L, Zhao J, Chen W, Zhang H. Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.517] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Zhang WG, Zhang DC, Chen XY. A novel process for extraction of tea oil from Camellia oleifera seed kernels by combination of microwave puffing and aqueous enzymatic oil extraction. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000304] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Chabrand RM, Glatz CE. Destabilization of the emulsion formed during the enzyme-assisted aqueous extraction of oil from soybean flour. Enzyme Microb Technol 2009. [DOI: 10.1016/j.enzmictec.2009.03.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Nazareth ZM, Deak NA, Johnson LA. Functional Properties of Soy Protein Isolates Prepared from Gas-Supported Screw-Pressed Soybean Meal. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1360-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Heywood AA, Myers DJ, Bailey TB, Johnson LA. Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties. J AM OIL CHEM SOC 2002. [DOI: 10.1007/s11746-002-0546-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. A. Heywood
- ; Department of Food Science and Human Nutrition and Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Building 50011 Ames Iowa
| | - D. J. Myers
- ; Department of Food Science and Human Nutrition and Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Building 50011 Ames Iowa
| | - T. B. Bailey
- ; Department of Statistics; Iowa State University; 2312 Food Sciences Building 50011 Amex Iowa
| | - L. A. Johnson
- ; Department of Food Science and Human Nutrition and Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Building 50011 Ames Iowa
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