Water adsorption characteristics of extruded blends of corn gluten meal and distillers dried grains with solubles

Rosentrater, Kurt A.; Verbeek, Casparus Johannes Reinhard

doi:10.1016/j.fbp.2016.10.014

Cited by 9 publications

(10 citation statements)

References 26 publications

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“…Bioplastics are renewable and biodegradable alternatives to petroleum-based products [ 43 ]. Since the mechanical properties of the material mixture depend on protein: fiber ratio [ 44 ], the DSM supplementation could be used to reach a blend with desired techno-functional characteristics. Water sorption capacity is also influenced by the quantities of these two compounds with fiber concentration being more contributing to this feature [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…Since the mechanical properties of the material mixture depend on protein: fiber ratio [ 44 ], the DSM supplementation could be used to reach a blend with desired techno-functional characteristics. Water sorption capacity is also influenced by the quantities of these two compounds with fiber concentration being more contributing to this feature [ 44 ]. Water sorption, however, can be either desired or undesired process, and a simple modification of a food matrix by varying an ingredient concentration would be of practical interest.…”

Section: Resultsmentioning

confidence: 99%

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Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Ivanova

Kalaydzhiev

Slavov

et al. 2022

International Journal of Food Science

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Deproteinized sunflower meal (DSM) was obtained as waste from ethanol-treated sunflower meal after alkaline extraction of proteins. The study aimed at biochemically and functionally characterizing the material concerning its potential practical application and valuability. The DSM consisted mainly of proteins (19.88%) and dietary fibers (61.06%) the majority of which were insoluble (53.09%). Cellulose (30.87%) and lignin (21.79%) were the most contributing compounds to the total amount of dietary fibers. The DSM contained Fe (133.29 mg/kg), Zn (201.56 mg/kg), and Cu (31.87 mg/kg). The analyses defined the DSM as a fiber concentrate with relatively high thermal stability. The distraction of the material began at 170°С with a maximum speed at 277°С. The highest water absorption capacity (WAC) of the DSM was observed at pH 6 and 7 (approximately 8 g H2O/g sample) under all studied conditions including pH from 3 to 10 and three levels of NaCl concentrations (0.00 M, 0.03 M, and 0.25 M). At pH 7, increasing temperature from 20°C to 60°C increased the WAC of the DSM from 8.13 g H2O/g sample to 9.80 g H2O/g sample, respectively. Further increase in the temperature diminished the WAC of the DSM. At pH 6, the increase in temperature did not influence positively the WAC of the DSM. The study demonstrated the potential of the DSM, a waste obtained from the protein isolation process, as a valuable ingredient/additive in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Ivanova

Kalaydzhiev

Slavov

et al. 2022

International Journal of Food Science

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“…500−502 In distillers' dry grains, the protein content is approximately half compared to that of corn gluten meal, while the fiber concentration is 10 times higher, resulting in materials with lower performance compared to those produced with corn gluten meal. 499 Gluten, from corn and wheat, has also been intensively studied for film-forming properties by solvent casting or thermoplastic processing 503−507 for many different bioplastics in the form of edible films and coatings, 508−512 packaging, 493,505,513−516 and fibers. 517,518 The properties of the resulting biomaterials vary depending on several parameters, such as the processing technique and the blend composition.…”

Section: Bioplasticsmentioning

confidence: 99%

“…Although the films obtained through solvent evaporation are insoluble in water, grease-resistant, and possess good hydrophobicity, they tend to remain brittle. , On the other hand, when mixtures of zeins and other biopolymers, such as polysaccharides, are extruded or processed by injection molding, the resulting plastics have higher mechanical properties but lower water stability, which, however, can be improved by cross-linking treatments. , Most of these studies are based on highly purified zein, implying the relatively high cost of the commonly used alcohol-based extractions, which is limiting widespread applications of this protein isolate in the bioplastics industry. To overcome this major constraint, a few authors proposed the production of bioplastics from raw or mildly purified zein-rich byproducts, such as corn gluten meal. − This material presents a thermoplastic behavior with a rather high glass transition temperature (approximately 190 °C) that can be tuned with the addition of plasticizers by compounding or mixing. , The mechanical properties of the resultant materials and their water stability depend on the blend composition, and especially the ratio between fiber and proteins . Similarly, distillers’ dry grains can be extruded or processed by injection molding for the production of bioplastic materials. − In distillers’ dry grains, the protein content is approximately half compared to that of corn gluten meal, while the fiber concentration is 10 times higher, resulting in materials with lower performance compared to those produced with corn gluten meal …”

Section: Upgrading Food Protein Waste Beyond the Food-value Chainmentioning

confidence: 99%

Turning Food Protein Waste into Sustainable Technologies

et al. 2022

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For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.

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“…Water sorption isotherms are a very important tool, because they can be used to predict eventual changes that may affect the stability of agricultural products (Wani & Kumar, 2016). Each material seeks hygroscopic balance at different speeds under different temperature and relative humidity conditions (Rosentrater & Verbeek, 2017).…”

Section: Introductionmentioning

confidence: 99%

Sorption Isotherms and Isosteric Heat of Pericarp and Endosperm Tissues of Arabica Coffee Fruit

et al. 2020

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The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica (Coffea arabica) coffee fruit, in different temperature and relative humidity conditions. Sorption isotherms were drawn under temperatures from 20°C to 70°C and relative humidity ranging between 10% and 90% until the product reached the equilibrium water content with the environment. The experiment was set up in a 4 × 4 factorial scheme (four relative humidity of the drying air and three tissues of the coffee cherry pericarp + endosperm [1: exocarp + part of the mesocarp, 2: mesocarp, 3: endocarp, 4: endosperm]), in a completely randomized design, with three repetitions. The results were examined by analysis of variance and regression using the STATISTICA 5.0 statistical software. Among the analyzed models, the ones that best fit the experimental data were modified GAB, for exocarp + part of mesocarp and mesocarp, modified Henderson, for endocarp, and Sabbab for endosperm. It was observed that, for all treatments, the lower water contents required a higher amount of energy to reach the equilibrium water content, and the integral isosteric heat decreased with the increasing equilibrium water content.

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Water adsorption characteristics of extruded blends of corn gluten meal and distillers dried grains with solubles

Cited by 9 publications

References 26 publications

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Value-Added Dietary Fiber Concentrate Obtained as Waste after Protein Isolation from Ethanol-Treated Sunflower Meal

Turning Food Protein Waste into Sustainable Technologies

Sorption Isotherms and Isosteric Heat of Pericarp and Endosperm Tissues of Arabica Coffee Fruit

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