Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis

Boye, Joyce I.; Barbana, Chockry

doi:10.1002/9781119946083.ch3

Cited by 15 publications

(16 citation statements)

References 82 publications

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“…An extraction efficiency of wet processing methods was estimated by using standard procedures of Boye and Barbana (2012).

Protein purity ()(%) goodbreak= \frac{Mass of protein in extract extracted ()(, g)}{Total mass of recovered extract ()(, g)} normalx 100

Protein recovery ()(%) goodbreak= \frac{Mass of protein extracted ()(, g)}{Total mass of protein in starting material ()(, g)} normalx 100

Protein yield ()(%) goodbreak= \frac{Mass of protein extracted ()(, g)}{Toal mass of starting material ()(, g)} normalx 100

…”

Section: Methodsmentioning

confidence: 99%

“…Generally, spray drying, freeze‐drying, and drum drying methods are used to dry the protein extracts. When compared with other protein drying methods, freeze‐drying is the most time‐consuming and expensive (Boye & Barbana, 2012), whereas spray drying is a highly efficient, low‐cost method used in the food processing industry to prepare large‐scale production of protein powders (Brishti et al, 2020; Preethi et al, 2021) and is used to determine the microbial stability of protein powders, lowering transportation and storage costs (Largo Ávila et al, 2015). It is possible to obtain good mechanical (bulk density, porosity, particle size, and functional properties) (solubility, foaming, gelling, and emulsifying) of protein powders dried by spray drying (Cui et al, 2020; Malafronte et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Legume protein concentrates from green gram, cowpea, and horse gram

Bosco

2022

Food Processing Preservation

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In recent years, owing to the rise in awareness regarding sustainability challenges associated with meat production, the trend of plant protein‐based meat substitutes as the sustainable and healthier alternative is growing. The present work focuses on the extraction of plant proteins from Indian pulses as a first step towards contributing to this trend. Herein, experiments were designed to develop processes for securing pulse protein concentrates from green gram, horse gram, and cowpea via wet methods, namely alkaline extraction, acid extraction precipitation, water extraction precipitation, and micellization precipitation. The proximate composition of the pulses was determined, the protein yield, protein recovery, and protein purity were estimated to assess the suitability of the wet processing methods. The results showed that the alkaline extraction exhibited the highest yield ranging from 13.5% to 18%, the highest protein recovery varied from 58% to 67%, and the highest purity (cowpea protein concentrate ~79%, horse gram protein concentrate ~79%, and green gram protein concentrate ~87%) compared to other methods. The extraction method significantly influenced the yield and recovery, but not the purity. These results indicated that alkaline extraction is preferable for the purification of proteins from the selected pulses. Novelty impact statement The protein solubility is more, and co‐precipitation of non‐protein components was significantly less at pH 9. Alkaline extraction exhibited the highest yield of protein, recovery, and protein purity. Alkaline extraction is preferable for the purification of proteins from the pulses.

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“…An extraction efficiency of wet processing methods was estimated by using standard procedures of Boye and Barbana (2012).

Protein purity ()(%) goodbreak= \frac{Mass of protein in extract extracted ()(, g)}{Total mass of recovered extract ()(, g)} normalx 100

Protein recovery ()(%) goodbreak= \frac{Mass of protein extracted ()(, g)}{Total mass of protein in starting material ()(, g)} normalx 100

Protein yield ()(%) goodbreak= \frac{Mass of protein extracted ()(, g)}{Toal mass of starting material ()(, g)} normalx 100

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Legume protein concentrates from green gram, cowpea, and horse gram

Bosco

2022

Food Processing Preservation

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“…It is reversible after certain hydration treatments. These treatments are sometimes implemented after the production of concentrates by hydroalcoholic extraction (Boye and Barbana, 2012).…”

Section: Preservation Of Protein Solubilitymentioning

confidence: 99%

Reinventing the oilseeds processing to extract oil while preserving the protein

Carré

2021

OCL

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The move towards more sustainable production and consumption patterns is a goal shared by a large part of society. In the oil-mill sector, whether it be animal feed or human food, this development should make it possible to improve the protein autonomy of the territories and to use proteins more efficiently. Current methods make some of the rapeseed proteins indigestible and leave most of the undesirable compounds from the seeds in resulting meals. Residual oil, fibrous envelopes, glucosinolates, phytic acid, phenolic compounds and oligosaccharides, as well as overcooking, however, have negative effects on the value of proteins. An important part of the article is devoted to reviewing these effects. Their extraction, combined with milder heat treatments, would provide excellent quality proteins to the market and generate value for the entire value chain. Efficient dehulling and mechanical extraction would be the prerequisites for this development. An ethanolic extraction revisited to exploit the secondary metabolites would then complete this process with, however, a limited effect on phytic acid. All these technologies have the advantage of not posing major acceptability problems. This development requires new investments in applied research to make this new approach to processing oilseeds possible and efficient.

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“…Room temperature protein preservation is especially important for foodstuff, biologics, purified protein products (e.g. research, cleaning, and industrial enzymes), and clinical sample storage [1–3]. Preservation is required to avoid both chemical (e.g.…”

Section: Introductionmentioning

confidence: 99%

Dextranol: An inert xeroprotectant

2019

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Dextranol, a reduced dextran, prevents damage to stored dry protein samples that unmodified dextran would otherwise cause. Desiccation protectants (xeroprotectants) like the polysaccharide dextran are critical for preserving dried protein samples by forming a rigid glass that protects entrapped protein molecules. Stably dried proteins are important for maintaining critical information in clinical samples like blood serum as well as maintaining activity of biologic drug compounds. However, we found that dextran reacts with both dried serum proteins and lyophilized purified proteins during storage, producing high-molecular weight Amadori-product conjugates. These conjugates appeared in a matter of days or weeks when stored at elevated temperatures (37° or 45°C), but also appeared on a timescale of months when stored at room temperature. We synthesized a less reactive dextranol by reducing dextran’s anomeric carbon from an aldehyde to an alcohol. Serum samples dried in a dextranol-based matrix protected the serum proteins from forming high-molecular weight conjugates. The levels of four cancer-related serum biomarkers (prostate specific antigen, neuropilin-1, osteopontin, and matrix-metalloproteinase 7) decreased, as measured by immunoassay, when serum samples were stored for one to two weeks in dextran-based matrix. Switching to a dextranol-based xeroprotection matrix slightly reduced the damage to osteopontin and completely stopped any detectable damage during storage in the other three biomarkers when stored for a period of two weeks at 45°C. We also found that switching from dextran to dextranol in a lyophilization formulation eliminates this unwanted reaction, even at elevated temperatures. Dextranol offers a small and easy modification to dextran that significantly improves the molecule’s function as a xeroprotectant by eliminating the potential for damaging protein-polysaccharide conjugation.

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Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis

Cited by 15 publications

References 82 publications

Legume protein concentrates from green gram, cowpea, and horse gram

Legume protein concentrates from green gram, cowpea, and horse gram

Reinventing the oilseeds processing to extract oil while preserving the protein

Dextranol: An inert xeroprotectant

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