| 1. |
- Sajib, Mursalin, 1987, et al.
(författare)
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Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications
- 2023
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 412
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Tidskriftsartikel (refereegranskat)abstract
- The combined effects of isolation temperature (20, 30 and 40 °C) and pH (2.0–12.0) on yield, techno-functional properties, and beany flavor of pea protein isolates were investigated. Increasing pH from 2.0 to 9.5 and 11.0 increased yields from 37 % to 75 % and 79 %, respectively, at 20 °C. At a constant pH, increasing temperature from 20 to 40 °C did not increase protein recovery; rather, negatively affected the techno-functional properties such as protein solubility, foaming and gelation. Protein isolated at pH 11.0 (20 °C) provided a higher fat absorption, gelation capacity, gel hardness, cohesiveness, chewiness, and gumminess than at pH 9.5, due to higher protein denaturation as supported by their higher surface hydrophobicity. Volatile beany flavor marker hexanal was predominant in all isolates than the starting material, irrespective of isolation temperature, probably due to lipid oxidation. The results provide a basis for tuning the isolation process for producing pea protein isolates with desired techno-functional properties for meat analogue applications.
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| 2. |
- Vate, Naveen Kumar, 1988, et al.
(författare)
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Resource efficient collagen extraction from common starfish with the aid of high shear mechanical homogenization and ultrasound
- 2022
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 393
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Tidskriftsartikel (refereegranskat)abstract
- Processes currently used for collagen extraction are complicated requiring a great deal of time and chemicals. Here, high shear mechanical homogenization (HSMH) and ultrasound (US) were integrated in the pretreatment step of collagen extraction from common starfish to reduce chemical use and time consumption. Effects of the assistant technologies on yield, structural integrity and functionality of collagen were also investigated. HSMH reduced the deproteinization time from 6 h to 5 min and its required amount of alkali 4 times, compared with classic methods. HSMH + US reduced the demineralization time from 24 h to 12 h and improved its efficiency in extraction of minerals. Collagen extraction with HSMH and HSMH + US resulted in similar yield as the classic method and did not affect triple helical structural integrity, polypeptide pattern, thermal stability or fibril-formation capacity of the collagens. Altogether, HSMH and US can effectively improve resource efficiency during collagen extraction without imposing negative effect on collagen quality.
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| 3. |
- Vate, Naveen Kumar, 1988, et al.
(författare)
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Structural and functional properties of collagen isolated from lumpfish and starfish using isoelectric precipitation vs salting out
- 2023
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Ingår i: Food Chemistry: X. - : Elsevier BV. - 2590-1575. ; 18
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Tidskriftsartikel (refereegranskat)abstract
- The possibility of replacing the very time and resource demanding salting out (SO) method with isoelectric precipitation (IP) during collagen extraction from common starfish and lumpfish was investigated. The effect of IP on yield, structural and functional properties of the collagens was therefore compared with SO. Application of IP resulted in a higher or similar collagen mass yield compared with SO from starfish and lumpfish, respectively. However, the purity of collagens recovered with IP was lower than those recovered with SO. Replacing SO with IP did not affect polypeptide pattern and tropohelical structural integrity of collagen from the two resources as revealed with SDS-PAGE and FTIR analysis. Thermal stability and fibril formation capacity of collagens recovered with IP were also well preserved. Overall, the results showed that the IP can be a promising resource smart alternative for the classic SO precipitation during collagen extraction from marine resources.
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