Steam explosion pretreatment for bovine limed hide waste gelatin extraction

Rigueto, César Vinicius Toniciolli; Rosseto, Marieli; Gomes, Karolynne Sousa; Loss, Raquel Aparecida; Biduski, Bárbara; Manera, Christian; Godinho, Marcelo; Brião, Vandré Barbosa; Dettmer, Aline; Pizzutti, Ionara Regina

doi:10.1016/j.foodhyd.2023.108854

Cited by 16 publications

(2 citation statements)

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Section: Protein Secondary Structure Of Protein Gelsmentioning

confidence: 99%

“…Figure 2a,b present the ATR FTIR spectra of film products GB3 and GB3K, which exhibited typical amide A, B, I, II, and III bands. Amide A band is assigned to N-H stretching vibrations when the NH group of the peptide is involved in hydrogen bonding [25]. The position of amide A for the GB3K product is shifted to a lower wavenumber (3406 − 3135 cm −1 ) in comparison with amide A of the GB3 product (3423 − 3158 cm −1 ), indicating that an N-H group in an α-chain is involved in hydrogen bonding [26].…”

Section: Protein Secondary Structure Of Protein Gelsmentioning

confidence: 99%

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Innovative Protein Gel Treatments to Improve the Quality of Tomato Fruit

Luta,

Balan,

Stanca

et al. 2023

Gels

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This study aims to establish the effect of biostimulatory protein gels on the quality of tomato. One of the most consumed vegetables, tomato (Lycopersicon esculentum Mill.) is a rich source of healthy constituents. Two variants of protein gels based on bovine gelatin and keratin hydrolysates obtained from leather industry byproducts were used for periodical application on the tomato plant roots in the early stage of vegetation. The gels were characterized by classical physicochemical methods and protein secondary structure was obtained by FTIR band deconvolution. After ripening, tomato was analyzed regarding its content of quality indicators (sugars and organic acids) and antioxidants (lycopene, β-carotene, vitamin C, polyphenols). The results emphasized the positive effects of the protein gels on the quality parameters of tomato fruit. An increase of 10% of dry matter and of 30% (in average) in the total soluble sugars was noted after biostimulant application. Also, lycopene and vitamin C recorded higher values (by 1.44 and 1.29 times, respectively), while β-carotene showed no significant changes. The biostimulant activity of protein gels was correlated with their amino acid composition. Plant biostimulants are considered an ecological alternative to conventional treatments for improving plant growth, and also contributing to reduce the intake of chemical fertilizers.

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Section: Protein Secondary Structure Of Protein Gelsmentioning

confidence: 99%

Section: Protein Secondary Structure Of Protein Gelsmentioning

confidence: 99%

Innovative Protein Gel Treatments to Improve the Quality of Tomato Fruit

Luta,

Balan,

Stanca

et al. 2023

Gels

View full text Add to dashboard Cite

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Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme

Rosseto,

Rigueto,

Gomes

et al. 2024

J Sci Food Agric

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BackgroundIn the cheese industry, whey, rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times, which require attention and specific approaches for optimization and efficiency. A promising strategy to enhance industry efficiency and sustainability is enzymatic pre‐treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross‐links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products.Scope and approachThe aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. Additionally, it aims to identify both the optimization of operational parameters and the enhancement of product characteristics.Key findings and conclusionsThe results of this study demonstrate that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. Furthermore, it has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher‐quality final products in the food industry.This article is protected by copyright. All rights reserved.

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