Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

Dong, Xinhong; Zhao, Mouming; Shi, John; Yang, Bao; Li, Jing; Luo, Da; Jiang, Guoxiang; Jiang, Yueming

doi:10.1016/j.ifset.2011.07.002

Cited by 82 publications

(48 citation statements)

References 44 publications

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“…The protein content of SEDF (3.64 g/100 g) was lower than that of AEDF and EHDF (14.02 g/100 g and 8.04 g/100 g, respectively), which might be attributed to protein denaturation during the shear emulsifying pretreatment, which induced more protein hydrolysis by alcalase (Dong et al, 2011). In addition, the TDF content of SEDF was higher than that of mango (74.00 g/100 g), lemon (70.76 g/100 g), and yellow passion fruit (71.79 g/100 g), but similar to that of tomato peel (84.16 g/100 g) (Gourgue, Champ, & Lozano, 1992;López-Vargas, Fernández-López, Pérez-Álvarez, & Viuda-Martos, 2013; Navarro-González, García-Valverde, García-Alonso, & Periago, 2011).…”

Section: Proximate Compositionmentioning

confidence: 83%

“…A much more decrease in SEDF particle size was associated with high shear emulsifying pretreatment because of its high turbulent flow speed and shear stress. Whereas the particle size of EHDF was slightly smaller than that of AEDF, this might be because the proteins in deoiled cumin could convert into smaller monomers when the protease was present (Dong et al, 2011).…”

Section: Physicochemical Propertiesmentioning

confidence: 91%

See 1 more Smart Citation

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2016

Food Chemistry

255

200

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Section: Proximate Compositionmentioning

confidence: 83%

Section: Physicochemical Propertiesmentioning

confidence: 91%

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

2016

Food Chemistry

255

200

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“…For microalgal proteins, Bradford described the most common methods for measuring the total protein concentration in a sample and performing high‐pressure homogenization, which can increase protein treatment and the degree of hydrolysis . To extract carbohydrates from microalgae to produce simple sugars, it is necessary to convert polysaccharides into fermentable sugars, and this process involves enzymatic or slightly acidified hydrolysis .…”

Section: Main Steps That Should Be Considered To Develop Cleaner Techmentioning

confidence: 99%

Microalgae and Clean Technologies: A Review

Souza

Hoeltz

Benitez

et al. 2019

CLEAN Soil Air Water

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The search for clean technologies needs to be continued to offer alternatives for achieving sustainable energy production and a sustainable economy. This concern is particularly related to the demands of both producing enough renewable energy to meet future needs and reducing greenhouse gas (GHG) emissions. Microalgae are recognized for several benefits they offer, and in recent years, the use of life cycle assessment (LCA) to evaluate the benefits resulting from microalgae cultivation, harvesting/dewatering, biomass drying, extraction, and byproduct development has stimulated research in this area. Considering the importance of microalgae and clean technologies and the increasing number of publications on these subjects, this review aims to perform bibliometric mapping of such studies from 2008 to 2018. Web of Science and Scopus databases are used to identify leading trends. Visualization of similarities viewer (VOSviewer) software is applied to analyze the interactions among keywords. The results of this study indicate an association of microalgae and clean technologies and demonstrate that LCA is one of the most common tools used for such analyses. Bibliometric mapping provides relevant data to reinforce this association and understand the main bottlenecks that must be overcome in this field for future progress to be made.

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“…High‐pressure homogenization (HPH) is a continuous process, in which fluid is forced under pressure through a narrow gap, where it is subjected to rapid acceleration (200 m/s at 340 MPa) , after which it undergoes an extreme drop in pressure , causing shear, cavitation, turbulence and friction This can promote microbiological inactivation and molecular conformational changes, mainly in proteins , enzymes and polysaccharides . Moreover, HPH improves the colour of juice and beer, when compared with the pasteurized products .…”

Section: Introductionmentioning

confidence: 99%

High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer

Franchi¹,

Tribst

Cristianini

2013

J. Inst. Brew.

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The inactivation of spoilage microorganisms in beer using high-pressure homogenization (HPH) was studied with the aim of evaluating the possibility of changing the conventional pasteurization process using this particular process. The homogenization pressure required for the inactivation of lactic acid bacteria, acetic bacteria and yeasts was investigated. For the most resistant microorganisms, the pressure inactivation kinetics and the effects of multiple process passes, initial temperature of the beer and the CO 2 concentration were studied. The results indicated that Lactobacillus delbrueckii was the most resistant microorganism tested, requiring 250 MPa to reach a six decimal reduction. Additionally, results showed that L. delbrueckii inactivation followed a second-order kinetic process. A multi-pass process and the use of a high initial beer temperature increased inactivation by HPH with L. delbrueckii, allowing the use of 150 MPa to achieve a five log cycle of inactivation. In contrast, a high CO 2 concentration reduced the efficacy of the HPH process. The results that were obtained are useful for high-pressure homogenization applications in breweries and help to elucidate the effect of this new technology in a beverage that is both alcoholic and carbonated.

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Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

Cited by 82 publications

References 44 publications

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Microalgae and Clean Technologies: A Review

High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer

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